Naomi Duguid is a food-culture-focussed traveler, writer, and photographer whose most recent book is Burma: Rivers of Flavor. The book explores daily home-cooked foods in their cultural context through stories, recipes, and photographs. Her next cookbook, Greater Persia, will be published in the fall of 2016. The book explores the food and cultures Her travels for the book, a celebration of the Persian culinary region, have taken her to Azerbaijan, Armenia, Georgia, Iran, and Kurdistan, to eat, to photograph, and to connect with people. Naomi is the co-author, with Jeffrey Alford, of six other award-winning books of food and travel: Hot Sour Salty Sweet: A Culinary Journey Through South-East Asia; Seductions of Rice; Flatbreads and Flavors; Mangoes and Curry Leaves; HomeBaking; and Beyond the Great Wall: Recipes and Stories from the Other China. She leads an intensive cultural-immersion-through-food sessions in northern Thailand each winter, and frequently speaks at food conferences. Her work appears in Lucky Peach and other print and online publications.
Inspired by Asa Simonsson’s new-to-ckbk title Fermentation, we take a (good) bacteria-fueled journey through the ckbk collection to discover more about the ancient art and science of this method of preserving and enhancing food.