Join us June 2, 2025 at 1 pm ET/ 10 am PT for a look at fermentation in the American South.

With our guest Brett Taubman

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Fermentation has been pivotal to human development

From beer and kombucha to hot sauce and kimchi, fermented foods and drinks are everywhere. Though it once might have felt like a fleeting trend, fermentation has a long culinary history, especially in the southern United States, where the hotter climate and agricultural tradition of the region helped foster the use of fermentation as a means of preserving foods. With Southern Culture on the Fizz, Brett Taubman offers an easy-to-use and fun fermentation guide, complete with fermentations that focus on southern ingredients. Each section provides in-depth coverage of the history of these ferments, the science behind the ferments, an overview of the current landscape of fermented products in the South, and a look to their future. Filled with dozens of recipes, expert guidance on the process, and safety considerations, as well as the necessary equipment, this guide ensures readers have the information they need to start fermenting or take their fermentation game to the next level. This book also provides readers—novice and experienced fermenters alike—with the historical context and relevant scientific information lacking in other books and keeps them engaged from beginning to end.

Fermentation, arguably the oldest human technology and sustainable practice, is fascinating from both a scientific and historical perspective. Quite possibly the main impetus for modern human civilization, fermented foods and beverages have been a critical part of the human experience for thousands of years. In fact, fermentation may be the reason why modern humans developed from their early hominid ancestors in the first place. Even though the microbes responsible for fermentation weren’t identified until the 19th century, humans have been unwittingly manipulating microbes to produce fermented foods and beverages necessary for survival for thousands of years. Despite the advancements over the last couple hundred years, we’re still just scratching the surface of our understanding of not only the possibilities for fermentative transformations of food products, but also of the role microbes play in our mental, physical, and overall health. Southern Culture on the Fizz provides an in-depth coverage of the science and history of fermentation and how it has impacted not only human civilization, but more specifically the culinary culture and history of the American South. The book makes the argument that the culinary culture of the American South is the only truly unique culinary culture in the country and how the tradition of fermentation in the region has influenced that fact. From that perspective, the book delves into meat, dairy, vegetable, and beverage fermentations of the South, covering the science, history, and modern interpretations of each in addition to considering what the future of these fermentations might look like. Moreover, the healthfulness of fermented foods and their impact on and the importance of a healthy gut microbiome are covered in detail as well as the proper methods and equipment for safe and effective fermentations. There are also plenty of fun and interesting recipes for everyone from novice to experienced fermenters. Fermentation has been pivotal to human development and civilization and continues to play a vital role in our overall health. Southern Culture on the Fizz provides a detailed description of this important topic with a focus on the American South and how to introduce fermented products into one’s regular diet.

In conversation with Brett Taubman

Dr. Taubman is a Professor in the A.R. Smith Department of Chemistry and Fermentation Sciences at Appalachian State University. He earned BS degrees in Finance and Chemistry from the Pennsylvania State University and Montana State University, respectively, and a PhD in Chemistry from the University of Maryland in 2004. Following his graduate studies, he worked as a Post-doctoral Research Associate at the Pennsylvania State University before joining the faculty at Appalachian in 2007. Dr. Taubman’s research focuses on the chemistry of fermentation as it relates to beer, filamentous fungi, and the removal of anti-nutritional compounds in foods and beverages. He has successfully developed an instructional fermentation facility at Appalachian State and serves as President of Ivory Tower, Inc., a 501(c)(3) non-profit corporation with the mission of supporting research and education within fermentation sciences. Dr. Taubman helped to develop the four-year degree program in Fermentation Sciences at Appalachian State, for which he is currently the Director.
Dr. Taubman holding a pickle

learn more

Dr. Taubman can be found on the web here, or on Instagram or Facebook. 

Recently released Southern Culture on the Fizz can be found here.

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