Root: Historic Food for the Modern World

Root Kitchens
Musings on fermentation, food history, and the stories we tell about what we eat.
Created 07 Jul 2020
  • The recipe as art form
    12 Oct 2021 • 8 min read • 1 0
    Fermenting cabbage from my class Mindful Eating: Mindful Making: An illustration used as a coloring/drawing space for students, as well as a nice visual Last month, I shared some thoughts about turmer...
  • Mourning meals
    04 Oct 2021 • < 1 min read • 1 0
    The Halloween decorations in my neighbors' yards this year are very heavy on the plastic tombstones. Emblazoned with humorous messages, it's unclear if they were chosen deliberately by multiple househ...
  • Food as information/object
    20 Sep 2021 • 6 min read
    What do you think of when you think of Jello salad? Food, in its production and consumption, is personal but also contextual: bound by the various social/cultural norms, economic considerations, perso...
  • Eating the color wheel
    06 Sep 2021 • < 1 min read
    I've been thinking about food and aesthetics recently, and in particular, about what we can learn when we consider our relationship to color and to food. Turmeric came to mind first, and it turns out ...
  • Questions about the Oceans
    27 Aug 2021 • 8 min read • 1 0
    fish sauce image from The Hidden Cosmos: A fermented oracle + recipe deck I spent years working in libraries. And specifically, I spent years working in special collections, stewarding and organizing ...
  • Appalachian sour corn
    16 Aug 2021 • 4 min read • 1 0
    If you enjoy this newsletter, why not share it with your friends? You can do so with this link. Thank you! With summer, here at least, comes sweet corn. And with sweet corn comes the feeling of epheme...
  • On culture, cultures, and signs of home
    11 Aug 2021 • 9 min read • 1 0
    Sketching the cliffs from the Reykjavik seawall In July, I traveled internationally for the first time since 2019 (and perhaps the last time for a while, though I'm in theory going to Greece in Octobe...
  • You shall be a sculptor, and butter shall be your medium
    02 Aug 2021 • < 1 min read
    Ah summer. The season of fireflies, iced tea, and life-sized cows made of butter. I love butter. I love it on sweet things, and savory things: Melted in a croissant or used to baste a chicken. While b...
  • Forest friends
    16 Jul 2021 • 4 min read
    (c) Julia Skinner 2021 As I travel this month to Iceland (my first international trip in almost two years!) I'm thinking a lot about the ecology of different spaces. Here in Atlanta, we're surrounded ...
  • Eating our words
    01 Jul 2021 • < 1 min read • 2 0
    (c) Julia Skinner 2021 Language is magical in its ability to evoke physical sensations, simply through the symbol we chose (the word/phrase) to represent an object or concept. The word 'mountain', for...
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