The Austerity Kitchen
by Christine BaumgarthuberThe Austerity Kitchen
About the Substack
Where the alimentary is elementary! A newsletter dedicated to maverick takes on food and domestic history from around the world.
About Christine Baumgarthuber
I am the author of Fermented Foods: The History and Science of a Microbiological Wonder and the forthcoming Why Fast?: The Pros and Cons of Restrictive Eating.
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