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In this show, we hear from Ken Albala, the author of The World Atlas of Fermented Foods and Drinks. He is the Tully Knoles Endowed Professor of History at the University of the Pacific in California and has published 30 books on food, including Beans: A History, which won the 2008 IACP Jane Grigson Award for Food Writing. He is also the creator of three video & audio series for The Great Courses on food and drink histories. 

The World Atlas of Fermented Foods and Drinks is structured into 12 global regions and features distinct ferments in each. In our discussion, we explore the impact of commercial forces on ferments, the deep relationship between fermentation and place, and the wide spectrum of linguistic interpretations and cultural practices of fermentation around the world. Ken graciously included songs inspired by his practice for the playlist, with special attention paid to pickles, and a few songs I found along the way too that speak to his enlightening work.