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What it’s like to be a food writer when you can taste everything you see
People with synesthesia experience stimulation in multiple senses: hearing color, feeling sounds—or tasting everything they see. For a food writer, that can lead to some fascinating revelations.
Dr. Julia Skinner explores how fermented foods connect us to people and places
As Dr. Julia Skinner writes in her new book, Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities, few food-preparation techniques are as rich in meaning and as ripe for metaphor as fermentation. I visited Skinner at her house on the Southside—yard wild and overgrown, chickens somewhere out back—to ask what she found so alluring about the subject.