Ken Albala, “A World of Fermentation” (Culinary Historians of Southern California)

This talk explores the gut biome, the role microbes play in health and ecology, the war on germs since Pasteur, and the many products that were once fermented and now have been simplified, standardized and controlled for corporate profit.

Ken Albala is Tully Knoles Endowed Professor of History at the University of the Pacific in Stockton, CA. He has published 30 books including academic monographs, single subject food histories, encyclopedias and reference works, translations, and cookbooks. Hi next project will be about Food, Clay and Wood.