Title: Audio Visual
Course: WVA 103 Fermentation Methods > Section: WVA 103 Fermentation Methods

Audio Visual

Fermentation: When Food Goes Bad But Stays Good

In this radio interview conducted on National Public Radio, students will listen to an interview with Sandor Katz and Terry Gross discussing his book, The Art of Fermentation, and the commonality of fermented foods in daily life. In the interview, Mr. Katz discusses how bread, coffee, pickles, beer, cheese, yogurt and soy sauce are all transformed at some point during their production process by microscopic organisms that extend their usefulness while enhancing flavors. Katz, "a fermentation revivalist" has spent the past decade teaching workshops around the country on the practice of fermenting food. Katz describes fermentation as "the flavorful space between fresh and rotten."

Click here to access interview on the NPR News website.