ermentation: Coevolution, Culture, and CommunitySandor Ellix Katz is a self-taught fermentation...
1
AN EQUAL-OPPORTUNITY, AFFIRMATIVE-ACTION INSTITUTION COMMITTED TO CULTURAL DIVERSITY AND COMPLIANCE WITH THE AMERICANS WITH DISABILITIES ACT. THIS PUBLICATION WILL BE MADE AVAILABLE IN ACCESSIBLE FORMATS UPON REQUEST. ACCOMMODATIONS FOR PEOPLE WITH DISABILITIES WILL BE PROVIDED IF REQUESTED IN ADVANCE. 541-346-5414. ©2012 UNIVERSITY OF OREGON DES1012-038CN-CXXXXXX Sandor Ellix Katz is a self-taught fermentation experimentalist and cultural revivalist. He wrote Wild Fermentation: e Flavor, Nutrition, and Craſt of Live-Culture Foods— which Newsweek called “the fermenting bible”—in order to share the fermentation wisdom he had learned, and demystify home fermentation. e talk about his new book will integrate Katz’s hands-on work in the kitchen with the science of bacteria and its role in ancient food cultures. He will address the role bacterial culture can play in rebuilding American culture in a movement toward food sovereignty. By participating in food production and the lost art of fermentation, we can reclaim our food and with it power, dignity, and a complex web of biological, social, and economic relationships. F ermentation: Coevolution, Culture, and Community Friday November 16, 2012 5:30–7:00 p.m. 150 Columbia Hall 1215 E. 13th Avenue University of Oregon Sandor Ellix Katz Author and Cultural Revivalist Cosponsored by the Robert D. Clark Honors College, Oregon Humanities Center, and the UO Food Studies Program Initiative [email protected] A book signing for Katz’s new book, The Art of Fermentation, will follow the lecture and Q&A from 7–7:45 p.m., and books will also be on sale 5:30–6 p.m. a likeness of Lactic acid bacteria
Transcript of ermentation: Coevolution, Culture, and CommunitySandor Ellix Katz is a self-taught fermentation...
an equal-opportunity, affirmative-action institution committed to cultural diversity and compliance with the americans with disabilities act. this publication will be made available in accessible formats upon request. accommodations for people with disabilities will be provided if requested in advance. 541-346-5414. ©2012 university of oregon des1012-038cn-cxxxxxx
Sandor Ellix Katz is a self-taught fermentation experimentalist and cultural revivalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods—which Newsweek called “the fermenting bible”—in order to share the fermentation wisdom he had learned, and demystify home fermentation.
The talk about his new book will integrate Katz’s hands-on work in the kitchen with the science of bacteria and its role in ancient food cultures. He will address the role bacterial culture can play in rebuilding American culture in a movement toward food sovereignty. By participating in food production and the lost art of fermentation, we can reclaim our food and with it power, dignity, and a complex web of biological, social, and economic relationships.
Fermentation: Coevolution, Culture, and Community
FridayNovember 16, 20125:30–7:00 p.m.
150 Columbia Hall1215 E. 13th AvenueUniversity of Oregon
Sandor Ellix KatzAuthor and Cultural Revivalist
Cosponsored by the Robert D. Clark Honors College, Oregon Humanities Center, and the UO Food Studies Program Initiative
A book signing for Katz’s new book, The Art of Fermentation, will follow the lecture and Q&A from 7–7:45 p.m., and books will also be on sale 5:30–6 p.m.
a likeness of Lactic acid bacteria
