The lasted Fermentology mini-seminar was hosted by author and historian Matthew Booker, who used his family’s history of sourdough to speculate about why people carry sourdough cultures with them around the world and down through generations.  Watch the above video for the recording.

Matthew has also written two books on environmental and food history; Down by the Bay: San Francisco’s History Between the Tides and, more recently, Food Fights: How History Matters to Contemporary Food Debates.

Join us next week! The Fermentology mini-seminars are live every Thursday at 4pm EST. See the full-line up and RSVP here for connection details.