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The Art of Fermentation
October 1, 2016, 4:30 pm - 6:00 pm|
Sandor Ellix Katz. Photo by Sean Minteh.
Discover the healing qualities and nutritional importance of live-culture ferments, their illustrious history, and their integral role in human cultural evolution from the fermentation master. Sandor will discuss what fermentation is, why it is practiced everywhere, and how it enhances food’s flavor, preservation, nutrition, and digestibility.
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 around the world, 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.” Sandor is the recipient of a James Beard award and many other honors.
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