Sandor Katz on culinary education, fermentation as metaphor, and local food systems
カートのアイテムが多すぎます
カートに追加できませんでした。
ウィッシュリストに追加できませんでした。
ほしい物リストの削除に失敗しました。
ポッドキャストのフォローに失敗しました
ポッドキャストのフォロー解除に失敗しました
Sandor Katz on culinary education, fermentation as metaphor, and local food systems
-
ナレーター：
-
著者：
Fermenters Guild host Robin speaks with Sandor Katz about fermentation as a biological and cultural force, his forthcoming book Fermentation: A Natural History, and how fermenting reconnects us with food systems. They cover practical ferments like sauerkraut and miso, the influence of the Human Microbiome Project, and the role of teaching and small-scale producers.
Sandor also unpacks the concept of "fermentation as metaphor," illustrating how transformative microbial action mirrors cultural and societal change. The conversation also explores the vulnerability of our globalized food supply chains. Sandor passionately advocates for decentralizing fundamental food processing, such as local grain milling and oil pressing, to create more resilient, flavourful, and secure food networks for the future.
Sandor's books, from The Art of Fermentation to Wild Fermentation, Fermentation as Metaphor and Fermentation Journeys are out now and available at all good bookshops.
His new book, Fermentation: A Natural History, will be out on 25 August in the USA and 10 September in the UK.
Hosted by Robin Sherriff.
Original music & editing by David Craigie.