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by Katherine Harmon Courage (Author)
A revealing look at the 300 trillion microorganisms that keep us healthy--and the foods they need to thrive
These days, probiotic yogurt and other "gut-friendly" foods line supermarket shelves. But what's the best way to feed our all-important microbiome--and what is a microbiome, anyway?
- Gut-friendly food traditions: A guided tour of artisanal makers of yogurt, kimchi, kefir, kombucha, olives, cocoa, and other vibrant, ancient foods from around the world that feed our microbiome (along with simple recipes for curious at-home cooks)
- Cutting-edge science: A first-hand look at some of the top lab facilities where microbiologists are working to better understand the human gut and how to feed it for good health Equal parts science explainer, culinary investigation, and global roadmap for healthy eating, Cultured offers a wealth of information for anyone interested in making smart food choices in our not-so-gut-friendly modern world.
Author Biography
Katherine Harmon Courage is a contributing editor for Scientific American and a journalist whose work has appeared in the New York Times, Wired, National Geographic, and Popular Science, among other publications. Courage has been covering the microbiome beat since 2009. Her first book, Octopus!: The Most Mysterious Creature in the Sea, was published in 2013, and her writing about experimental immune treatments was featured in The Best American Science and Nature Writing 2013. She lives in Colorado.
