Ats Jaar: Possible Origins of the Practice of Pickling in the Antebellum American South

A little prickle of recognition, a sense of déjà vu --- that's what happened when I turned to page 86 of A Colonial Plantation Cookbook: The Receipt Book of Harriott Pinckney Horry, 1770 (1984, edited by historian Richard J. Hooker*). There it was: “Ats Jaar, or Pucholilla.” My first thought was, “What is an Indian…

Fermented Foods of the World

For those interested in the impact of fermentation on human history, here's a useful tool: Fermented Foods of the World: A Dictionary and Guide, by Geoffrey Campbell-Platt (Butterworths, 1987). Now somewhat rare, with a price tag of over $600.00 for at least one used copy available online, it's not a book that should be checked…

Fermentations and Food Science in China — Joseph Needham’s Magnum Opus and Ancient Probiotics

If I had an extra $280.00 to my name, this is the book I'd buy (thanks to Rachel Laudan for pointing it out to me several months ago, at which time I received the book through an inter-library loan thanks to the University of Virginia library).  And in a recent discussion on the ASFS listserv…