Yogurt: A Global History

Writer and researcher June Hersh presents in "Yogurt: A Global History" (published under the translation projects of the Kalima Translation Project at the Abu Dhabi Arabic Language Centre) a fascinating cultural and historical study probing one of the oldest fermented foods most closely tied to human life and heritage. The book narrates yogurt's fascinating tale, starting from the accidental first fermentation of milk in the steppes of Central Asia and Middle Eastern deserts, through its transformation into a health elixir believed to grant longevity, to its global spread in modern refrigerators and food laboratories. Through a dramatic and accessible style blending food anthropology with the aesthetics of folklore, the author illustrates how this simple food contributed to shaping cultural identities, hospitality rituals, and folk medicine across various civilizations.

Because it takes the reader on an enjoyable and innovative tour around an everyday food item whose deep, epic history connecting peoples and eras is often overlooked.

For culinary and food history enthusiasts, cultural anthropology researchers, and anyone passionate about discovering the stories hidden behind our daily lives' details.