Fermentation as Metaphor: From the Author of the Bestselling "The Art of Fermentation"
()
About this ebook
Los Angeles Times Best Cookbooks 2020
Saveur Magazine "Favorite Cookbook to Gift"
Esquire Magazine Best Cookbooks of 2020
"The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's Journal
Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation.
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. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change.
Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.”
Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike.
"It will reshape how you see the world."—Esquire
Sandor Ellix Katz
Sandor Ellix Katz is a renowned fermentation expert.
Read more from Sandor Ellix Katz
Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough Rating: 4 out of 5 stars4/5Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition Rating: 5 out of 5 stars5/5Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World Rating: 5 out of 5 stars5/5Barefoot Biodynamics: How Cows, Compost, and Community Help Us Understand Rudolf Steiner’s Agriculture Course Rating: 0 out of 5 stars0 ratings
Related to Fermentation as Metaphor
Related ebooks
Kombucha and Kimchi: How Probiotics and Prebiotics Can Improve Brain Function Rating: 0 out of 5 stars0 ratingsDeep Agroecology: Farms, Food, and Our Future Rating: 0 out of 5 stars0 ratingsSandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World Rating: 5 out of 5 stars5/5Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition Rating: 5 out of 5 stars5/5The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients Rating: 4 out of 5 stars4/5Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir Rating: 5 out of 5 stars5/5Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen Rating: 4 out of 5 stars4/5Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough Rating: 4 out of 5 stars4/5Fermentation: River Cottage Handbook No.18 Rating: 0 out of 5 stars0 ratingsPickled: From curing lemons to fermenting cabbage, the gourmand's ultimate guide to the world of pickling Rating: 4 out of 5 stars4/5Preservation: The Art and Science of Canning, Fermentation and Dehydration Rating: 0 out of 5 stars0 ratingsAcid Trip: Travels in the World of Vinegar Rating: 0 out of 5 stars0 ratingsRoot: Small vegetable plates, a little meat on the side Rating: 0 out of 5 stars0 ratingsFermentation Rating: 2 out of 5 stars2/5Bitterman's Craft Salt Cooking: The Single Ingredient That Transforms All Your Favorite Foods and Recipes Rating: 0 out of 5 stars0 ratingsPLANTLAB Rating: 3 out of 5 stars3/5Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water Rating: 5 out of 5 stars5/5Fermentation Essentials Rating: 3 out of 5 stars3/5I Know This to Be True: Rene Redzepi Rating: 0 out of 5 stars0 ratingsShroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms Rating: 0 out of 5 stars0 ratingsSauerkraut Recipes, 12 Raw Cultured Vegetable Creations Rating: 5 out of 5 stars5/5
Food Essays & Narratives For You
Finding Freedom: A Cook's Story; Remaking a Life from Scratch Rating: 4 out of 5 stars4/5La Vie Rustic: Cooking & Living in the French Style Rating: 0 out of 5 stars0 ratingsThe Apprentice: My Life in the Kitchen Rating: 5 out of 5 stars5/5The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing Rating: 5 out of 5 stars5/5The Art of Eating Rating: 4 out of 5 stars4/5Kitchen Witchery: Unlocking the Magick in Everyday Ingredients Rating: 5 out of 5 stars5/5A Cook's Tour: In Search of the Perfect Meal Rating: 4 out of 5 stars4/5Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook Rating: 4 out of 5 stars4/5Edna Lewis: At the Table with an American Original Rating: 4 out of 5 stars4/5Matty Matheson: A Cookbook Rating: 0 out of 5 stars0 ratingsMatty Matheson: Home Style Cookery Rating: 3 out of 5 stars3/5Treme: Stories and Recipes from the Heart of New Orleans Rating: 4 out of 5 stars4/5Bread and Wine: A Love Letter to Life Around the Table with Recipes Rating: 4 out of 5 stars4/5The Making of a Chef: Mastering Heat at the Culinary Institute of America Rating: 4 out of 5 stars4/5The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones Rating: 4 out of 5 stars4/5As Always, Julia: The Letters of Julia Child & Avis DeVoto Rating: 4 out of 5 stars4/5The Cash and Carter Family Cookbook: Recipes and Recollections from Johnny and June's Table Rating: 5 out of 5 stars5/5The Supper of the Lamb: A Culinary Reflection Rating: 4 out of 5 stars4/5The Country Cooking of Ireland Rating: 4 out of 5 stars4/5Ingredienti: Marcella's Guide to the Market Rating: 5 out of 5 stars5/5Cornbread Nation 7: The Best of Southern Food Writing Rating: 4 out of 5 stars4/526 Days: A Whole Food Plant-Based Diet and What You Need to Know Rating: 0 out of 5 stars0 ratingsThe Native Mexican Kitchen: A Journey into Cuisine, Culture, and Mezcal Rating: 0 out of 5 stars0 ratingsThe Best American Food Writing 2018 Rating: 4 out of 5 stars4/5Dishoom: The first ever cookbook from the much-loved Indian restaurant Rating: 4 out of 5 stars4/5The Boba Cookbook: Delicious, Easy Recipes for Amazing Bubble Tea Rating: 0 out of 5 stars0 ratingsLife From Scratch: A Memoir of Food, Family, and Forgiveness Rating: 4 out of 5 stars4/5The Fat of the Land Rating: 5 out of 5 stars5/5Eat Race Win: The Endurance Athlete's Cookbook Rating: 2 out of 5 stars2/5Sitting in Bars with Cake Rating: 3 out of 5 stars3/5
Reviews for Fermentation as Metaphor
0 ratings0 reviews