Southern Culture on the Fizz

From bourbon to chow chow, fermentation is everywhere in Southern food and drink. But how did this "controlled form of rotting" become so prevalent in our regional cuisine and why does it make everything taste so dang delicious?Featuring:Dr. Brett Taubman, author of Southern Culture on the Fizz and director of the Fermentation Sciences program at Appalachian State UniversitySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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From bourbon to chow chow, fermentation is everywhere in Southern food and drink.

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