The World Atlas of Fermented Foods and Drinks
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Food historian Ken Albala, author and editor of dozens of books on food and culinary history, takes a global view of one of humanity’s oldest methods of preserving and transforming food. The World Atlas of Fermented Foods and Drinks examines 140 ferments, tracing both the microorganisms at work and the cultures that have developed around them.
The range extends well beyond familiar examples like cheese and kimchi to drinks and foods including kvass and pulque. Albala looks at ingredients and techniques, but also at migration, exchange, and the ways fermentation practices have traveled and changed, drawing connections between traditions that developed in different parts of the world.
Each entry includes information on how a ferment is made and consumed, accompanied by photographs and maps. Together they offer both a reference to individual foods and drinks and a broader history of fermentation as a remarkably varied, nearly universal human practice.
Hardcover. Color images throughout.
Will be published on September 15, 2026
