Food for Thought | New York Times Bestseller Sandor Katz, ‘Fermentation Revivalist,’ April 2

Sandor Katz, New York Times Bestseller author

The Food for Thought speakers series presents Sandor Katz, a fermentation revivalist, on “The Art of Fermentation” on April 2, at 5:30 p.m. in Baker Theater.

A reception featuring local fermented toppings on pizzas from Avalanche follows the talk.

Katz is the author of New York Times bestsellers Wild Fermentation and The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World.

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

This event is free and open to the public. A reception follows the talk. This event is co-sponsored by the Food Studies theme, the Ohio University departments of Biological Sciences, Chemistry & Biochemistry, and Environmental & Plant Biology, the Food Matters Club, and the Gluten-Free Alliance.

For more information about the Food Studies theme or related events, contact foodstudies@ohio.edu or Dr. Theresa Moran at morant@ohio.edu.