Webcast sponsored by the Irving K. Barber Learning Centre and hosted by the UBC Reads Sustainability. The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With full-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.
Biography
Sandor Ellix Katz is a self-taught fermentation experimentalist. Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a “fermentation revivalist.” Now, in The Art of Fermentation, with a decade more experience behind him, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, he’s sharing a more in-depth exploration of the topic.
Select Books Available at UBC Library
Katz, Sandor Ellix. (2012). The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes From Around the World. White River Junction, VT: Chelsea Green Publishing. Link: http://webcat1.library.ubc.ca/vwebv/holdingsInfo?bibId=6421437
Katz, Sandor Ellix. (2006). The Revolution Will Not Be Mirowaved: Inside America’s Underground Food Movements. White River Junction, VT: Chelsea Green Publishing. Link: http://webcat1.library.ubc.ca/vwebv/holdingsInfo?bibId=4114642
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