James Read @jamesreadwrites
Writer (Of Cabbages and Kimchi), fermenter, founder @kimkongkimchi, CFO of The Fermenters Guild. (Agent @rcwlitagency / Publisher @ParticularBooks) jamesreadwriter.com/links London Joined April 2012-
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First thing I've written since my second-born, and I really enjoyed it! A piece about why I love fermentation for @ckbk's 'Consuming Passions' series - thanks for the commission @MJCockerill app.ckbk.com/features/consu…
My book's just been indexed on @EatYourBooks - if you don't already use it, it's a great website that lets you search all the recipes in your cookbooks (e.g. for sauerkraut, to remind yourself you could be making pierogi with it) eatyourbooks.com/library/232211…
It's gift-buying time! If you've got anyone ferment-curious in your life, I've put together a whole list of my favourite ferment & ferment-adjacent books (yes, my own has snuck on there, I'm shameless) including @BookishJulia @everygoodthing9 @megmuck uk.bookshop.org/lists/a-few-of…
Alright, I'm finally moving to #bluesky properly. Here's the link for my occasional fermenting & food chat (don't redact pls) bsky.app/profile/jamesr…
It was such a pleasure to talk to James and to taste some home-made fermentation in action, like Soy sauce, tepache, and kimchi! And of course trace the long history! with @jamesreadwrites
It was such a pleasure to talk to James and to taste some home-made fermentation in action, like Soy sauce, tepache, and kimchi! And of course trace the long history! with @jamesreadwrites https://t.co/Qc2wVLbds6
Fermented food is literally all around. Why do we love them so much? When did we start making them intentionally, and crucially are they good for our health? With @jamesreadwrites Of Cabbages and Kimchi, A History of Fermentation in Ten Foods shows.acast.com/the-delicious-… via @acast
So, the pattern of the office cubicle walls in Ludwig is definitely a code, right? Rosicrucian cipher? (if this is revealed in a later episode just pretend I've been v smart pls)
Thanks very much for the kind book recommendation @MarkDiacono in this great fermentation guide by @finney_clare theguardian.com/lifeandstyle/a…
Just discovered Scavengers Reign and it's like Moebius & Jeff Vandermeer had weird space sex while David Attenborough watched. I love it.
Just been on @BBCRadio4 with @AlexeiOnATrain chatting kimchi and sardines (last 7 mins) bbc.co.uk/programmes/m00…
Hoping to wake up to the Tories being chased out like the foxes off the food bins.
It’s publication day for my new book VEGETABLES. I’m chuffed to bits that some people I greatly admire have said kind things about it. I hope you enjoy it. If you fancy buying it, Hive has it at a third off hive.co.uk/Product/Mark-D…
James it was lovely to chat on our journey to Hereford. We wish you all the best with the new book. We definitely all learnt something about kimchi! - #AlexeiSayleStrangersOnATrain #AlexeiSOAT #BBCRadio4 #BBCRadio #BBC #RideProductions #AlexeiSayle #StrangersOnATrain
James it was lovely to chat on our journey to Hereford. We wish you all the best with the new book. We definitely all learnt something about kimchi! - #AlexeiSayleStrangersOnATrain #AlexeiSOAT #BBCRadio4 #BBCRadio #BBC #RideProductions #AlexeiSayle #StrangersOnATrain
That was great fun! Thanks @hayfestival, and my ace co-panellists Pao and @PollyRussell1 and to everyone who came along to see us.
I just met @AlexeiOnATrain on the way to Hay Fest - we chatted about kimchi, natto and gastrodiplomacy (and my book). Listen out for the London->Hereford episode in July!
Packing list for Friday's @hayfestival talk: ☑ A couple of good books by @HenryDimbleby & @eleanorrbarnett (+ 1 kombucha-bound) ☑ A change of clothes ☑ 4kg of kimchi ☑ 3 litres of tepache ☑ 100 sample cups What've I missed?
All worth it to bring another further into the fermenting fold! Congrats on the pickles 🫙🥒🫧
All worth it to bring another further into the fermenting fold! Congrats on the pickles 🫙🥒🫧
Live on @reddit_AMA right now and taking questions on Tabasco dominance, favourite microbial interactions and how fermentation helped evolve our brains reddit.com/r/Cooking/comm…
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