Events > SANDOR KATZ
Event Information
DAY AND TIME OF PRESENTATION STILL TO BE DETERMINED
Fermentation, Culture, and Coevolution
Fermentation is much bigger than delicious and nutritious foods and beverages. All life is evolved from bacteria; they are a fundamental context for all life. Microorganisms are present on all products of agriculture, and they quickly transform our food, either into rotting decomposition or celebrated delicacies, depending primarily upon environmental conditions. Successful coexistence with microbes in our midst is a biological imperative; ferments are human cultural manifestations of this essential biological fact. Ferments predate recorded history, and are found in all parts of the world. Like all aspects of food production, fermentation has largely disappeared from our kitchens and communities. By participating in food production and fermentation, we reclaim our food and with it power, dignity, and a complex web of biological, social, and economic relationships.
Presenter Information
Sandor Ellix Katz is a self-taught fermentation experimentalist who wrote the book Wild Fermentation in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication in 2003, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Through these workshops, Katz met many different food activists—varied in their specific projects but united by a passion to bring food back to earth—who inspired him to write The Revolution Will Not Be Microwaved. Newsweek called Wild Fermentation “the fermenting bible,” while the New Yorker wrote that Katz’s books “have become manifestos and how-to manuals for a generation of underground food activists.” His new book, The Art of Fermentation, has just been published by Chelsea Green. For more information on fermentation and Katz's workshops, visit www.wildfermentation.com.
.PNG)
