Fermented foods sustain both microbiomes and cultural heritage
Associate Professor of Anthropology Andrew Flachs, alongside a colleague from Université de Montréal, discusses the importance of fermented foods both microbiologically and culturally with The Conversation.
"Many people around the world make and eat fermented foods. Millions in Korea alone make kimchi. The cultural heritage of these picklers shape not only what they eat every time they crack open a jar but also something much, much smaller: their microbiomes."
Read Professor Flachs' full article at The Conversation.