Join fermentation revivalist Sandor Katz, in conversation with Arielle Johnson, Science Officer for Alton Brown’s Food Network show, Good Eats, as they discuss his new book Fermentation as Metaphor and much more.
In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz 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.
Tickets include the option to purchase Fermentation as Metaphor, shipped to your door by Greenlight Bookstore in Brooklyn, NY.
ARIELLE JOHNSON
Dr. Arielle Johnson is really really interested in food and flavor. Her PhD dissertation focused on flavor chemistry and gastronomy, she was the in-house R&D scientist for NOMA, the world’s best restaurant, and is currently the Science Officer on Alton Brown’s Food Network show Good Eats.
Dr. Johnson works on food chemistry, fermentation, drinks, fine dining, making food labs, education, flavor collaboration, and writing about all of the above.
Dr. Johnson’s formal training is in analytical chemistry and sensory analysis but she works in any kind of technique or discipline that’s useful for making knowledge about food, flavor, and the systems that they inhabit.
SANDOR KATZ
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening.
He is the author of two best-selling books: Wild Fermentation and The Art of Fermentation, which won a James Beard Foundation award in 2013. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website www.wildfermentation.com.
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