Meet Fermentation Fetishist SandorKatz SFA
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Date: 2020-05-20
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Comments and reviews: 4
frangipanirodgers
My friend, a chef shared this with me because I am interested in making fermented food and he thought I'd enjoy it. He was right, I like your voice and the way you presented your philosophical musings was very easy on the ears and mind, as well as being thought provoking and informative. Please continue to make films, you have a calming screen presence and are good at sharing ideas, without sounding preachy. Thank you from the UK.
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My friend, a chef shared this with me because I am interested in making fermented food and he thought I'd enjoy it. He was right, I like your voice and the way you presented your philosophical musings was very easy on the ears and mind, as well as being thought provoking and informative. Please continue to make films, you have a calming screen presence and are good at sharing ideas, without sounding preachy. Thank you from the UK.
reply
Victor
Unfortunate title. Celebrating foods that have literally been made for 1000s of years is the farthest thing from a fetish that I could possibly imagine. I've made at least 5 or 6 ferments (several repeatedly) from Sandor's book wild fermentation (having grown most of the vegetables in my small backyard garden) and WOW.
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Unfortunate title. Celebrating foods that have literally been made for 1000s of years is the farthest thing from a fetish that I could possibly imagine. I've made at least 5 or 6 ferments (several repeatedly) from Sandor's book wild fermentation (having grown most of the vegetables in my small backyard garden) and WOW.
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ANIMALFRIES
Sad that the general public does not know about the fermentation genius that is Sandor Katz. He has written two excellent books about fermentation one of which is a James Beard Award winner. Harold McGee and Sandor Katz are the two guys I would definitely talk to about fermentation.
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Sad that the general public does not know about the fermentation genius that is Sandor Katz. He has written two excellent books about fermentation one of which is a James Beard Award winner. Harold McGee and Sandor Katz are the two guys I would definitely talk to about fermentation.
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Neil
I think he's making a linguistic leap off a cliff by mistaking FERMENT with FOMENT. It is unfortunate that he is basing an entire philosophy around erroneous thinking.
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I think he's making a linguistic leap off a cliff by mistaking FERMENT with FOMENT. It is unfortunate that he is basing an entire philosophy around erroneous thinking.
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