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 21st St, 270 FIC University of Nebraska-Lincoln Lincoln, NE 68588 517-488-4990