Fermentation as Metaphor: Follow Up to the Bestselling the Art of Fermentation (Hardcover)
Heralded as "the godfather of modern fermentation," and author of books held up as bibles in the fermentation-revivalist community such as The Art of Fermentation and Wild Fermentation, Sandor Ellix Katz has delivered something slightly different in his latest book. Katz has managed to put into words all of the far-fetched, lovey-dovey, reverent feelings I've had while capturing wild yeasts, gently mixing a sourdough starter with my hands, and quietly waiting for those first, bubbling signs of life in a fruit wine. He has beautifully dovetailed all that magic with the social, political, and philosophical realms we can carry it into. Part musings, part microscopy photographs, this book is by no means only suited for those interested in funk of a good sauerkraut—it will be at home in the hands of anyone with an appreciation for a slower life, who is critical of all things binary, or is invested in our interconnectedness with all things.— From AJ
Los Angeles Times Best Cookbooks 2020
Saveur Magazine "Favorite Cookbook to Gift"
Esquire Magazine Best Cookbooks of 2020: It'll reshape how you see the world...
Bestselling author Sandor Katz--an "unlikely rock star of the American food scene" (New York Times), with over 500,000 books sold--gets personal about the deeper meanings of fermentation.
In 2012, Sandor Ellix 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.
Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe--images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope--exalting microbial life from the level of "germs" to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you "far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment."
Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It's the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike.