From pickles to kimchi, sourdough to mead, this book delves deep into the diverse world of fermentation, viewing the evolution of human societies through the lens of food preservation and community building.

Skinner's meticulous research and engaging narrative style make this book a joy to read, as she takes readers on a journey through time and space, exploring the origins of fermentation practices across different cultures and continents. From ancient Egypt to modern-day kitchens, fermentation has played a vital role in shaping culinary traditions and forging connections between people. The book includes 42 carefully curated recipes, ranging from traditional staples like sauerkraut and yogurt to lesser-known gems like mushroom ketchup and injera.

I particularly appreciated the author's personal anecdotes and reflections scattered throughout the book, which added a layer of authenticity and warmth to the narrative. Skinner's passion for fermentation shines through on every page, inspiring readers to approach food with curiosity, respect, and a sense of adventure.

Disclosure: I received an advance copy of this book from the publisher in exchange for an honest review.

4 Stars - Focus on the cultural and historical impact of fermentation

Our Fermented Lives by Julia Skinner is a bit of a different take on fermentation as a topic. Fermentation has been gaining popularity lately and so there are plenty of books on the market, many of which focus on the recipe part and provide the interested home fermenter with everything for a good start.

What is different with Skinner's book is that she dives much, much deeper into the cultural history of fermentation as well as all sorts of other aspects of it, like health and possible solutions for our environmental troubles. She provides a ton of fascinating information and makes sure to paint a complex, diverse picture that does not only focus on white, imperialist history but takes into account all of the overlooked, colonized and suppressed cultures - many of which have been destroyed in the wake of imperialism.

It is very obvious that Skinner is a huge fermentation enthusiast and her energy is infectious. While reading Our Fermented Lives I really wanted to just go into the kitchen and dig through the fridge looking for something suitable for some experiments! She does provide plenty of recipes as well - although you should not go into this expecting the kind of recipe where e.g. the amount of salt is given in precise measurements. Instead Skinner encourages the reader to just try things out and adjust as you go. Maybe you prefer a saltier taste? Maybe you want a very light ferment, so you stop the process earlier? I think this is the approach that people have been taking for many generations and actually also just makes lot of sense. Microbes will not work the same depending on their environment, so providing very detailed instructions cannot possible take into account all of the factors at play.

I definitely learned a lot while reading this book and am very curious to try my hand at fermentation as well!

One thing about the kindle version (which is the one I read): the way the book is laid out does not really lend itself to a small kindle display and made reading oftentimes awkward and/or difficult. This will work much better on a larger screen (e.g. kindle app on a laptop or tablet) or just as a paper book.

I have received an advance review copy via NetGalley from the publisher and voluntarily provide my honest opinion. Thank you very much!

“Our Fermented Lives” by Julia Skinner is a captivating exploration of the world of fermented foods and its deep-rooted connections to human history and culture. Skinner delves into the diverse origins of fermented delicacies found across the globe, offering a rich tapestry of culinary and historical insights. With a blend of informative narrative and 42 adapted historic recipes, the book provides a delightful journey through sauerkraut, corn beer, uji, pickles, vinegars, and other fermented delights. This book is a must-read for enthusiasts of fermentation, chefs, and those curious about the historical underpinnings of various foods. It’s a delectable blend of food history and hands-on culinary exploration.

In this comprehensive and wide-ranging exploration of mankind’s’ history of fermentation around the world, food historian Julia Skinner uncovers a world I had simply never given any attention to before. She delves into the process of fermentation, the various techniques and the many and varied foods that are produced. Recipes are included for those who want to give fermentation a try. I learnt a lot and will never look on a dish of sauerkraut of kimchi with the same eyes ever again. But perhaps I wasn’t really the intended readership for the book. After a while I felt that she had made her case and it all became a bit repetitious. I began to lose focus, not helped by the fact that the book itself meanders quite a lot and the narrative itself seemed to lose focus. So an important addition to food books but one which for me didn’t quite hit the mark.

Our Fermented Lives is a well written and encyclopedic look at fermentation historically and its impact on society and culture by Dr. Julia Skinner. Released 27th Sept. 2022 by Storey, it's 384 pages and is available in hardcover and ebook formats.

The writing is accessible and understandable. The language used is precise, but not overly rigorous or academic and it's not annotated in the text. The author writes authoritatively on indigenous and ancient fermenting methods and the foods which our ancestors prepared and preserved using the techniques described. The author has included a comprehensive bibliography with links which will provide engaged readers with many hours of extra reading.

There are a generous number of really intriguing recipes included in the text and the descriptions are so fascinating that I will certainly spend a lot of time trying them out. This would be a -goldmine- for recreators, historical food/cooking fans, SCAdians, and living history folks.

Five stars. Beautifully written and interesting. This would be a superlative choice for public or school library acquisition as well as particularly relevant for self-sufficiency folks, homesteaders, foragers, natural/raw cooks, etc.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

This is an interesting book on fermentation and its history, with lots to learn. I find this is a great book for those who don't just want to try a recipe but actually understand the art of fermentation.

Our Fermented Lives is a wonderful book that includes the history of fermenting foods. I was not aware of fermenting other than pickles. My parents tried to get into it after I had grown. I became more aware with fermenting after moving to Costa Rica and it opened a whole new world. There are so many wonderful recipes in this book that I think many will enjoy and appreciate. The only thing I wish had been included are pictures of finished products and a few step-by-step pictures. I am more visual and seeing recipes with pictures make the finished product more appealing. Still, these recipes make me want to branch out and try other fermented recipes.

This book is perfect for the historian who enjoys working in a kitchen.

Full of fascinating information about the history of fermentation, this book is bound to interest and entertained any fan of fermentation and preserves.

Many wonderful recipes are included throughout the book, however, due to the way they are scattered about, it does make the book difficult to use in that regards. Having the recipes all together might have been a better choice.

Thank you to NetGalley, the publisher, and the author for giving me a free digital copy of this book to read in exchange for an honest review.

This book is for anyone who enjoys history and/or food. I’ve always loved both and this book did not disappoint. Julia Skinner takes her readers on a global exploration of the history and art of fermentation, sharing intriguing recipes. My only gripe is with the book’s structure- I wish all of the recipes were in one spot rather than scattered throughout- it would be much easier to use the recipes.

Thanks to Net Galley and Storey Publishing for an ARC in exchange for an honest review.

Very comprehensive look and dive into fermentation, it's history, and lots of recipes. Some look like good, some would definitely be experiments!

I had no idea there were so many different types of fermentation!

Thank you Netgalley for the ARC!

Our Fermented Lives is an excellent addition to any chef's kitchen. Interesting stories and excellent recipes and ideas for dishes permeate this book. I will definitely be picking up a copy or two for gifts in the future.

Very interesting and informative read. For me this is not a cover to cover read but a book I'd come back and explore again and again. It is good at that.
I've managed to gather some interesting facts from it already which actually made interesting conversations. The range of types of ferments and insight on different ferments is amazing, I was for example not aware that nuts were somthing people ferment, really interesting! I also like the recipes in there, though I would've wished for a couple more.

A complete history of fermentation. A good read if you are starting out or are thinking of giving fermentation a go. Some interesting receipes and some I definitely would not try,

Julia Skinner's book is a deep dive into history and food cultures around the world. I went in thinking I knew exactly what fermentation was all about, but apparently, I didn't. I learned a lot and the writing was accessible and engaging.

This is a great resource to food studies scholars and culinary enthusiasts. I can't wait to see what Skinner cooks up in future. I'm hungry for more.

An incredibly comprehensive text comparable to Sandor Elix Katz's "Art of Fermentation." Julia Skinner examines the many types of ferments that have wound their ways through history and connect humanity to one another. Full of incredible recipes, this book will make a great addition to any home fermenter's library.

This is a celebration of fermentation, its history, and its significance as a community builder. Julia Skinner is passionate about opportunities for learning and experimentation that fermentation offers, and I always love reading nonfiction where the author's passion infuses each page. I learned about fermentation practices throughout time, place, and food groups and appreciated the recipes included at the end of each chapter.

This was not very well-written, but it was a fascinating way to explore sustainability, preservation, and connections to the earth. The details of food are bizarre and exciting, and I am excited to experiment with some of what I've learned.

What a fun and informative book to read. I didn't grown up eating very many fermented foods. Quite honestly I had only had store bought pickles which once you try homemade you'll never go back. I've started to become interested in fermentation as I've been exposed to it more in the rural community I live in. It is so fascinating that one day someone decided to put food in jar with a bunch of vinegar and ended up creating a food resource that many would come to rely on decades later. Highly recommend this book to anyone interested in fermentaion.

I got this book for free from Netgalley in exchange for an honest review.

Recipes should be more precise. For beginners, it is not possible to understand eyeball estimating. Expressions such as "a bit more" should not be included in the recipe.

Again, it is not easy to understand how some tricks should be applied in the recipes. Pictures are required. Difficult for amateurs to understand.

The history part is very messy. I read more orderly about this subject in books on evolution. Where are the references?

And finally, how can there be no yogurt recipe in the book called Fermented Lives? The most important, useful, and essential fermented food. There is a reference to another book. A huge shortcoming.

This is a scholarly and comprehensive review of fermentation and its history across the globe, including a number of recipes. The author has clearly spent considerable time researching the subject and her argument about the role that it has played in allowing humanity to prosper is convincing.

However, I do think that the book could be better edited and feel slightly confused by the books internal order. I’m sure that many readers, myself included, will read this book and want to try their own hand at fermentation. It would therefore make sense to make recipes clear and organised so that they can easily be found, ideally in a separate section or else at the end of each section where there origins are discussed. Interspersed as they currently are does a disservice to both recipes and discourse.

With thanks to NetGalley and the publisher, Storey Publishing for an arc of this book in exchange for an honest review.

This book is wonderfully informative, and goes through the process of fermentation, the history, and a variety of recipes with different uses.

This is a great book for anyone interested in fermentation with one exception - the vessels. I really wish there had been some visuals and examples of different types of vessels, though as the author discussed you can definitely, easily use mason jars and the like. I mostly wish this topic had been included as I have seen mention of different types of vessels used in other settings, and was hoping that would be included in this wonderful reference as well.

Still, highly recommend this for anyone who is interested in fermentation, what it is, and how to incorporate it into your life.