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Powell's Books Presents Sandor Ellix Katz in Conversation With Liz Crain
In his new book, FERMENTATION AS METAPHOR (Chelsea Green), bestselling author Sandor Ellix Katz — an “unlikely rock star of the American food scene” (New York Times) — delivers a mesmerizing treatise on the meaning of fermentation alongside his awe-inspiring photography of this transformative process, teaching us with words and images about ourselves, our culture, and being human. In 2012, Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. In FERMENTATION AS METAPHOR, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. Katz will be joined in conversation by Liz Crain, author of Dumplings Equal Love and Food Lover's Guide to Portland.

Oct 16, 2020 05:00 PM in Pacific Time (US and Canada)

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Sandor Ellix Katz
Sandor Ellix Katz, is a self-taught experimentalist who lives in rural Tennessee. He is the author of two bestselling books: Wild Fermentation and The Art of Fermentation. Through hundreds of fermentation workshops he has taught around the world, he has helped catalyze a broad revival of the fermentation arts. Sandor and his work have appeared on NPR’s “Fresh Air with Terry Gross,” The New Yorker, The New York Times, The Guardian, PBS, The Washington Post, The Financial Times, and numerous other national and international media.
Liz Crain
Liz Crain is the author of Food Lover’s Guide to Portland, and coauthor of the cookbooks Toro Bravo and Hello! My Name Is Tasty, as well as Grow Your Own: Understanding, Cultivating, and Enjoying Cannabis. She is a longtime writer on Pacific Northwest food and drink, and her writing has appeared in Lucky Peach, Food & Wine, the Sun magazine, the Progressive, and the Guardian. She is also a seasoned copywriter, fiction writer, as well as co-organizer of the annual Portland Fermentation Festival.