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Reclaiming Food Through the Art of Fermentation

at Think Olio - Online

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Description
Class Level: All levels
Age Requirements: 18 and older
Average Class Size: 15
Teacher: Sandor Katz

What you'll learn in this lecture class:

Now that science and popular culture are increasingly recognizing the importance of bacteria in our bodies to our well-being, and the benefits of eating bacteria-rich foods, there is a revival of interest in fermented foods. This Olio will address a range of questions: What is fermentation? How does it transform food? Why is it practiced everywhere?

In this Olio, we will consider the phenomenon of fermentation.

Fermentation is practiced in every part of the world, and applied to every kind of food. It is a natural phenomenon that cultural traditions everywhere have harnessed to produce alcohol, to safely preserve food for storage, and to make food more delicious, more digestible, more nutritious, and less toxic.

The intentional practice of fermentation predates recorded history. The earliest practitioners did not specifically know about bacteria or other microorganisms, and yet the techniques they developed effectively select for desirable organisms while inhibiting undesirable ones. In our time, after a century of the War on Bacteria, and so many of the processes that produce the food we eat disappearing from our communities into faraway factories, many people project their anxiety about bacteria upon the process of fermentation, when in fact the process has long been associated with food safety.

Now that science and popular culture are increasingly recognizing the importance of bacteria in our bodies to our well-being, and the benefits of eating bacteria-rich foods, there is a revival of interest in fermented foods and beverages and the phenomenon itself. This Olio will address a range of questions: What is fermentation? How does it transform food? Why is it practiced everywhere? We will also explore fundamental concepts that will demystify the process and empower you with simple techniques to get started fermenting in your home kitchen. Be part of the fermentation revival!


Remote Learning

This course is available for "remote" learning and will be available to anyone with access to an internet device with a microphone (this includes most models of computers, tablets). Classes will take place with a "Live" instructor at the date/times listed below.

Upon registration, the instructor will send along additional information about how to log-on and participate in the class.

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Refund Policy
Cancellations made at least 24 hours in advance of the class will be honored with a full refund. Students who cancel less than 24 hours prior to the start time of the class will receive a credit towards a future class.
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Reviews of Classes at Think Olio (37)

School: Think Olio

Think Olio

Think Olio connects passionate teachers with unique venues and life-long learners

High-level learning shouldn't be confined to universities. Learning in an interactive group setting should be as affordable and accessible as a good meal, a movie, or a museum visit.


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