Bob Hutkins and I are working on a short book chapter on the “Geography of Fermented Foods” for school age children. Through student presentations in my fermented foods class, I know that there are several traditional fermented foods from around the world that are not often discussed. If you have a traditional fermented food that you would like us to mention, please let me know. (If you have any pictures you are willing to share, that would be great, too!)

Best wishes,

Jennifer

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Jennifer Auchtung, PhD

Assistant Professor

Department of Food Science and Technology

1901 N 21^st St, 270 FIC

University of Nebraska-Lincoln

Lincoln, NE 68588

517-488-4990