The Art of Fermentation
Sandor Ellix Katz
Wednesday, 22 Jan 2014 at 8:00 pm – Great Hall, Memorial Union
Sandor Ellix Katz is a self-taught fermentation experimentalist. He is the author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, which Newsweek has called "the fermenting bible." Katz demystifies the process of this preservation method and shares the history, health benefits and cultural significance of fermentation. He discusses how foods like yoghurt, kefir, kimchi and ginger beer came into existence. Katz is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements.Cosponsored By:
- AgArts
- Culinary Sciences Club
- Food Science & Human Nutrition
- Food Science Club
- Practical Farmers of Iowa
- Sustainable Agriculture Student Association
- Committee on Lectures (funded by Student Government)
Stay for the entire event, including the brief question-and-answer session that follows the formal presentation. Most events run 75 minutes.
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Lecture Etiquette
- Stay for the entire lecture and the brief audience Q&A. If a student needs to leave early, he or she should sit near the back and exit discreetly.
- Do not bring food or uncovered drinks into the lecture.
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- Keep questions or comments brief and concise to allow as many as possible.