Root’s goal is to create a dynamic space that strengthens our connections to our food and to each other. We do this through two main avenues:

-Community building and education: Sharing our passion for food and community is at the core of Root, and we do this through weekly food history stories + recipes for Root members, individual and small group workshops, exciting fermentation projects, events alongside hospitality and creative professionals, and collaborations with community-minded folks worldwide who inspire us. We also have a Patreon page, for those who want some art (and plenty of extra rewards!) to go with their food history.

-Consulting for creative projects, research, event spaces, collectors, and others: Julia, Root’s founder,  uses her wide range of experience to offer feedback on anything from the historical accuracy of a pastry served at an event to conceptualizing and creating futuristic foods, kitchens, and food technologies for an independent film. Her diverse background allows this work to go in a lot of directions, sometimes well beyond the history of food.
She also uses her background in rare and antiquarian books and in libraries to provide appraisals of historic cookbook and food ephemera collections, and guidance for those seeking to organize, interpret, and preserve family recipe collections.

Follow along on social media (@rootkitchens), sign up for Root’s weekly recipes and emails, and don’t hesitate to reach out if you have questions or want to work together. We’re looking forward to hearing from you!



“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, has an extensive background in food history research, which she uses to inform her practice as a chef and a professional fermentation specialist. 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, 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


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Roudoudous, a popular treat for midcentury French beachgoers