Sandor Katz's Fermentation Journeys

32 Banks Avenue,Asheville NC 28801

18 March, 2022

Description

Sandor Ellix Katz, renowned fermentation revivalist, joins Buxton Hall for a discussion of his new book, Fermentation Journeys. For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. Katz will join Elliott Moss and the team behind Buxton Hall Barbecue for a discussion and tastings (all vegetarian!) centered around his new book, Fermentation Journeys: Recipes, Techniques, and Traditions from around the World. You'll get to hear about his global travels, while the Buxton Hall team serves various drinks and bites that bring myriad fermentation techniques to life, like Tepache, Potato Tempeh, and Sauerkraut Chocolate Cake. Each attendee will receive a copy of Fermentation Journeys that may be signed and personalized by Katz at the end of the event. About Sandor Ellix Katz Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation—which won a James Beard Foundation Award in 2013—and Fermentation as Metaphor. 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.