Recorded November 10 2020
Fermented foods and beverages are integral to traditions everywhere in the world, and are so ancient that they predate recorded history. Yet we are in the midst of a fermentation revival, with renewed interest in these foods and how they are made. Join fermentation revivalist Sandor Katz to learn some fundamental fermentation concepts, and to hear about his food adventures and his most recent book Fermentation as Metaphor in which he meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change.
Sandor Ellix Katz, a fermentation revivalist Michael Pollan calls the “Johnny Appleseed of Fermentation,” is the author of the classics in the field: Wild Fermentation and The Art of Fermentation, and he has taught hundreds of fermentation workshops around the world that have helped catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, The New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor is the recipient of a James Beard award and other honors.