Monday, Feb.1. Sandor Katz, “The Art of Fermentation.”
The New York Times has called Sandor Katz “one of the unlikely rock stars of the American food scene.” A fermentation revivalist and self-taught experimentalist who lives in rural Tennessee, he is the author of Wild Fermentation (2003), The Art of Fermentation (2012), and The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements (2006). The hundreds of fermentation workshops he has taught around the world have helped to catalyze a broad revival of the arts of home brewing, pickling, brining, and culturing foods. The Art of Fermentation won a James Beard award, and the Southern Foodways Alliance honored Katz with a Craig Claiborne Lifetime Achievement Award.