Fermented foods and beverages are produced and enjoyed in every part of the world. There is a certain inevitability to microbial change to our food, and for millennia people have harnessed that inevitable force in order to make alcohol and to make food more stable for storage, more delicious, and more digestible. This keynote presentation is a broad overview of fermentation and makes the case that this ancient practice is more relevant to our lives now than ever before.
Vegetable Fermentation Workshop
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught, have helped to 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.” His latest book, The Art of Fermentation, received a James Beard award. Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his website www.wildfermentation.com.
Visit http://www.wildfermentation.com/ for more information.
See books written by Sandor.