Fermented foods sustain both microbiomes and cultural heritage
(Version anglaise seulement)
par Andrew Flachs, Associate Professor of Anthropology, Purdue University
Joseph Orkin, Assistant Professor of Anthropology, Université de Montréal
From kimchi to kombucha and sauerkraut to sourdough, many traditional food staples across cultures make use of fermentation. And these variations are reflected in your microbiome.
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mercredi 17 avril 2024
