Vital Alchemy Presents: FERMENTED - a documentary
Sebastopol Grange Hall
6000 CA-12, Sebastopol, CA 95472, USA
California
38.407871
-122.80369080000003
Description
TICKETS WILL BE AVAILABLE AT THE DOOR
Look deeper, get a little dirty, and go ahead and find the beauty in rot.
In the feature-length documentary FERMENTED, author and chef Edward Lee goes on a
journey to better understand how the ancient process of fermentation is used in modern
times both at home and abroad by visiting artisans and chefs around the world. Chef Lee is
joined by an all-star cast of characters, including chefs Stuart Brioza and Dominique Crenn,
bread mastermind Chad Robertson, craft brewing leader Nick Floyd, and fermentation guru
Sandor Katz, to talk, share ideas, and cook with fermentation in mind.
An ancient and mysterious food preservation technique, this is a story tracing back to the
origins of humankind. Throughout history it kept people nourished in both barren winters
and desert heat. At first, chef Lee seeks out answers to the question of what fermentation is
by exploring the process of making cheese, bread, beer, and charcuterie. We find out how
flavor has taken over as the main reason for keeping the tradition of fermentation alive
through profiles of kimchi, kombucha, and pickles - showing that it isn’t just the process,
but the results that keep us wanting more.
Ad Edward shares these experiences, stories, and recipes, we begin to better understand how
a tradition can give rise to a contemporary trend, and how the culture and history of
fermentation is in all of us. Even in the era of refrigeration and canning, where food is in
abundance, fermentation still thrives - not as a means for survival - but as a way of creating
unique deliciousness and depth of flavor. It’s something we want, a taste that we can’t get
enough of.
Edward travels across the Pacific Ocean to the Japanese countryside to meet with artisans
who maintain traditional methods of making soy sauce and miso. The originals, time
capsules, profiles of fermentation in it’s most unaltered and ageless form. As we meet these
craftspeople and watch them work a timeless trade we begin to understand the risk they
face. The processes they’ve kept alive for ages could disappear in future generations as
technology and scale become paramount. The risk of the commoditized cannibalizing the
craft. As Chef Lee’s exploration of the world of fermentation comes to a close, we are left with
the question of if the world is at risk of losing the old ways for the new, and if that happens,
what would it mean for the future?
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Start:
2017-08-16T19:00:00-07:00
End:
2017-08-16T21:00:00-07:00
Category
Film
Tickets