18/05/2026
Sell out book launch at Topping & Company Booksellers of Bath last month and now I'm enjoying doing talks and demos about my findings.
Last week, I met Sandor Katz, who had kindly reviewed my book and thinks it's "brilliant". I'm still buzzing.
"This is a really great book! I learned quite a lot reading it, about Central Asian dairy fermentation, and much more. Full of information, stories, and good clear technical descriptions, this book is also very moving, with illuminating discussions of language, geography, identity, history, and culture, really big topics. Simi Rezai-Ghassemi bears witness to traditions that are gradually disappearing, while documenting them and explaining their rich context." Sandor
Love history, culture, human evolution, milk, or fermentation? This book is for you. Explore how fermented dairy shaped our shared world through an Āzarbāijāni lens. Kefir, yoghurt, cheese, gooroot, each holds generations of embodied knowledge, passed from grandmother to mother to daughter.
