Celebrated chef Edward Lee travels across countries and cultures to explore the ancient art of fermentation. Exploring the process of making cheese, bread and charcuterie he also talks sauerkraut with fermentation guru Sandor Katz and the art of craft beer with brewing leader Nick Floyd.
In the Japanese countryside he speaks with artisans who employ traditional fermentation methods for producing soy and miso that have been passed down and refined across many generations. Fermentation is a guide to the beauty of rot.
GOMA, Stanley Place, South Brisbane, Queensland, Australia
Send this to a friend