Dr. Simi Rezai-Ghassemi’s debut book, The Fermented Dairy of Central Asia, is set to release in 2025. This book delves into the rich traditions and cultural significance of fermented dairy products across Central Asia, exploring everything from ancient methods of production to their contemporary culinary uses. Through research and storytelling, she brings to life the ways in which these foods have shaped the daily lives, health, and histories of the people in the region.

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You can follow her culinary journey on Instagram @SimisKitchen, where she shares insights, recipes, and behind-the-scenes looks at her work. Plus, keep an eye out for her upcoming Substack, where she will dive deeper into her research, including her ongoing exploration of food culture and history,