Museum of Food and Drink

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Join fermentation revivalist Sandor Katz and microbiologist-turned-natto-producer Ann Yonetani for a virtual talk about their respective fermentation journeys and Sandor’s new book, Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World.

The book focuses on fermented foods and drinks that Katz has learned about in his extensive travels around the globe from Peru to Nigeria to China. Among the foods included is Japanese natto, whole fermented soybeans, as well as similar foods enjoyed in China, Burma, Nagaland, and West Africa. Sandor and Ann will discuss this fascinating example of collaboration between human, plant, and microbe that has occurred again and again around the globe to mutual benefit.

Tickets include the option to purchase Sandor Katz’s Fermentation Journeys *shipped to your door by Kitchen Arts & Letters in New York City. *US only


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