Root is fueled by founder and director Julia’s passion for fermentation and food history. Root’s goal is to create a dynamic space that strengthens our connections to our food and to each other. I do this through several main avenues:


Workshops, private classes, events, custom recipes, food waste reduction coaching, and more.


Food history talks and workshops, sustainability-focused events, pop up dinners, ferments + historic foods for private events, and more.


Free fermentation classes for food insecure Atlantans, wide-ranging community collaborations.


Research and set dec for filmmakers, writers, artists + other creatives, historic food for events, private research services, food writing, and more

Follow along on social media (@rootkitchens), sign up for Root’s membership and email list, and reach out if you have questions or want to work together. I look forward to hearing from you!

Who is Root for?

Chefs + hospitality industry:

I address practical issues in kitchens by teaching chefs how to use fermentation and other techniques to reduce food waste. I also support the creative side of culinary work through conceptualizing and researching historic dishes, providing fermentation training, and offering research and writing services.

Food writers + authors:

I support writers’ projects by offering meticulous food history and fermentation research, and have served as a source in many local and national publications.

Filmmakers, artists, + other creative professionals:

I provide research and on-site services for a suite of creative professionals, including conceptualizing and creating foods from any historic period, offering set dec for food-related spaces (kitchen, dining area, etc)., and providing research services.
I work on projects set in the future and modern day as well as the past, and use my training to inform realistic, meticulously researched results (e.g. consulting on low-tech, historical preparation methods for a post-apocalyptic film).

Cultural heritage professionals:

I have over a decade of experience in libraries and museums, doing everything from department direction to exhibit curation, teaching, programming, and in-depth research. I am proud to still be involved in cultural heritage work and to help my colleagues make their exhibits and programs a success.

Home cooks:

I love to teach brand new and seasoned cooks alike! I offer fermentation and food history workshops, individual and small group cooking classes, and private chef services for your home meals and special events.

Root’s membership program is geared towards home cooks as well (though there is space, and plenty of interesting content, for anyone!)

Genealogists + researchers:

Examining your subject area through food opens up new depths of understanding and a rich appreciation of the past and present. I provide research services that serve as a complement to your work, for example by taking larger social and geographic information about the communities you are studying, and using it to help you understand what was being eaten, how it was prepared, and how you can approximate it at home.

Event planners:

I assist with events large and small, including weddings, private and corporate parties, and more. I offer historic dishes to fit the event’s theme, as well as custom-made fermented foods (anything from seasoning blends to your very own hot sauce). I also help with recreating historic settings, and with conceptualizing fantasy foods (for example, a mead from the lost island of Atlantis) as well as strictly historical ones.


Don’t see yourself listed here? Don’t worry!
I love working with my customers on all kinds of projects, and there are people from all walks of life who take my classes and are Root members.
Have an idea for a project? Please reach out and let’s talk!


What People are Saying

Root’s founder won two 40 Under 40 nominations in 2020: The first culinary professional in the country to do so.
To learn more, see the announcements from Georgia Trend and Atlanta Business Chronicle.

“In the modern glut of recipes and cooking sites, Root not only offers delicious recipes and interesting historical knowledge – it constantly reminds me how integral cooking is to our sense of humanity. Everything – every era, every culture, every family – is defined by its own foods while we are connected as the cooking species. Root is more than recipes; it re-infuses the kitchen, the pantry, and the dinner table with meaning.” – Kimmy Coburn, The Homestead Atlanta

Root’s founder, Dr. Julia Skinner, is an award-winning culinary professional with an extensive background in food history research, which she uses to inform her practice in the kitchen and behind the computer. This melding of theory and practice allows her to unlock new understandings about the role of food in community building and personal enrichment, both in the past and the present day.
She is also a teacher, visual artist, food writer, cultural heritage professional, and conducts research on libraries and culture. She pulls from all this experience (and more) to share her love of food and community with you.

“My favorite part of being a chef is the communion that it affords, drawing different peoples, cultures and life experiences together in a celebration of flavor. Root provides an opportunity to connect not only to each other, but to our collective and individual histories, and in doing so we find something much more than just a meal on a plate: we find ourselves.” -Daniel Holliday, chef and Root community member

Root and its founder have been featured in local, national, and international press, including Business Insider, Buzzfeed, EaterSavorVox, Saveur, The Atlanta Journal-Constitution, Epoch Times, Washington Post, Atlantan Magazine, and more.

Root’s founder regularly collaborates with the best in the field, including Sandor Katz, Mallory O’Donnell, Cultures Group, and more. Check out our events page to see some past and current collaborations!

roudoudous 20.JPG
Roudoudous, a popular treat for midcentury French beachgoers