Fermentation as Metaphor: Follow Up to the Bestselling "the Art of Fermentation"
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About the Author
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of two best-selling books: Wild Fermentation and The Art of Fermentation, which won a James Beard Foundation award in 2013. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor "one of the unlikely rock stars of the American food scene." For more information, check out his website www.wildfermentation.com.
"Having written his comprehensive guide to all things fermented, The Art of Fermentation (2012) Katz turns philosophical, trying to find deeper meanings in what the physical nature of fermentation means in the wider culture."