Webcast sponsored by the Irving K. Barber Learning Centre and hosted by the UBC Reads Sustainability. The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor 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. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With full-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.

Biography

Sandor Ellix Katz is a self-taught fermentation experimentalist. Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a “fermentation revivalist.” Now, in The Art of Fermentation, with a decade more experience behind him, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, he’s sharing a more in-depth exploration of the topic.


Select Books Available at UBC Library

Katz, Sandor Ellix. (2012). The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes From Around the World. White River Junction, VT: Chelsea Green Publishing. [Link]

Katz, Sandor Ellix. (2006). The Revolution Will Not Be Mirowaved: Inside America’s Underground Food Movements. White River Junction, VT: Chelsea Green Publishing. [Link]


UBC Library Research Guides

Food Science

Sustainability

Body Fit: Health, Nutrition and Fitness

For the ninth consecutive year, UBC Library and the Alma Mater Student Society of UBC are once again running their Food for Fines Campaign.

Reduce your library fines by donating non-perishable food items. Each food item donated counts toward $2 in fines, up to a maximum of $30. Donated items will be distributed to the Greater Vancouver Food Bank and the AMS Food Bank. The program takes place from October 17 – 31 inclusive.

Help us raise exceed our goal of raising more than $5,000 in donations to helping those who need it the most in our communities. Review the list of most-needed items by the Food Banks. Find out more about this program by visiting the Food for Fines Facebook page or emailing the AMS Food Bank.

Donations received at UBC’s Okanagan campus will go to the UBC Okanagan Student Food Bank.

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