Fermentation as Metaphor

From the Author of the Bestselling "The Art of Fermentation"

By: Sandor Ellix Katz

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Hardcover | 1 September 2020

At a Glance

Hardcover
128 Pages

Dimensions(cm)
21 x 21 x 1.5

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Fermentation as Metaphor defies easy categorization. The book showcases mesmerizing, colorful images of otherworldly beings from an unseen universe--microscopy images of fermented foods and beverages that have been color-manipulated--that exalt microbial life from the level of "germs" to that of high art.

Alongside these images runs a series of provocative contemplations about the nature of ourselves, our fellow beings, and the interactions among us all. Author Sandor Katz explores connections between the literal phenomenon of fermentation and the ways that it is used as metaphor, drawing intriguing parallels between microbial communities and aspects of our human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings.

In his work as a fermentation revivalist, Katz constantly fields questions related to the concepts of purity and contamination. In Fermentation as Metaphor he explores these concepts, revealing that the first is an unattainable, and even undesirable goal; while the latter is inevitable. Katz informs his arguments with his vast knowledge of fermentation, which he describes as a slow, gentle, steady, yet unstoppable force for change.

Perfect for foodies and fans of fermentation and of Katz's previous bestsellers (Wild Fermentation and The Art of Fermentation), this book will also appeal to science geeks and anyone dazzled by glimpses into the microscopic realm.

About the Author

Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003) which Newsweek called "the fermenting bible" in order to share the fermentation wisdom he had learned, and demystify home fermentation.

Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist."

Most recently, with a decade more experience behind him, producing The Art of Fermentation gave him the opportunity to share a more in-depth exploration of the topic. Katz is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (Chelsea Green, 2006).

Industry Reviews

"I'm super jazzed about this book because this is what I stay up at night thinking about . . . . For a lot of people getting into fermentation, understanding the ideas and philosophies around it will help put them at ease with the practical application and act of fermenting, growing molds, and using them to produce food."-Jeremy Umansky, coauthor of Koji Alchemy

"This book is a must read for anyone eager to transform our society for the better." -Rob Greenfield, author of Food Freedom

"A strange, wondrous book that does exactly what the title promises. Katz, a high priest of fermentation, poetically draws together threads that link the world of the microbiome to the macro: art, religion, sex, emotion, memory, activism, growth, death, family and one's own sense of self."-Helen Rosner, the New Yorker, via Instagram

"This book is amazing... I'm a huge fan of [Sandor's] so I think I can say this straight up: I think it is the best thing [he's] written.... A meditative, analytical call for change."-Chef Dan Barber

"An amazing, beautiful meditation . . . A meditation in the classical sense of thinking and fermenting through your emotions and feelings about the world.... I knew this was going to be different and I am so thrilled it is."-Chef David Zilber, coauthor of The Noma Guide to Fermentation

"A swift, spicy, and timely read."-Bill Addison, Los Angeles Times

"The book's full-page images are mesmerizing."-Saveur

Booklist-

"Having written his comprehensive guide to all things fermented, The Art of Fermentation, Katz turns philosophical, trying to find deeper meanings in what the physical nature of fermentation means in the wider culture."

"This is not really a food book. It's something much deeper. It's a manifesto for living and thinking in a new way."-Jeff Gordinier, Food & Drinks Editor, Esquire

"Katz taught us how to make sauerkraut and kimchi. Fermentation as Metaphor helps us think about them." -Boston Globe

"Fermentation as Metaphor is audacious, often surprising."-The Guardian

"A new book by Sandor is always an event for us fermentos!"-Michael Pollan, via Twitter

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