About the Book
Bestselling author Sandor Katz -- an "unlikely rock star of the American food scene" (New York Times) -- delivers a mesmerizing treatise on the meaning of fermentation alongside his awe-inspiring photography of this transformative process, teaching us with words and images about ourselves, our culture, and being human. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. 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.
About the Author
Sandor Ellix Katz, a self-taught fermentation experimentalist, wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-CultureFoods in order to spread the fermentation wisdom he had learned, and demystify home fermentation. Live fermented foods are critically important to human health, and are central elements of many different culinary traditions.Following the publication of Wild Fermentation, Katz embarked upon a tour to spread "fermentation fervor" and has taught more than 100 hand-on fermentation workshops around the U.S. and Australia.Through these workshops, Katz met many differentfood activists�varied in their specific projectsbut united by a passion to bring food back toearth�who inspired him to write The RevolutionWill Not Be Microwaved: Inside America'sUnderground Food Movements (coming September2006). For more information on his workshops visit www.wildfermentation.com.
