without culturing, there is no culture. Nations that still consume cultured foods, like France with its wine and cheese, and Japan with its pickles and miso, are recognized as nations that have culture. Culture begins at the farm, not in the opera house, and binds a people to a land and its artisans. Many commentators have observed that America is a nation lacking culture—how can we be cultured when we only eat food that has been canned, pasteurized and embalmed? How ironic that the road to culture in our germophobic technological society requires, first and foremost, that we enter into an alchemical relationship with bacteria and fungi, and that we bring to our tables foods and beverages prepared by the magicians, not machines. Wild Fermentation represents not only an effort to bring back from oblivion these treasured processes, but also a road map to a better world, a world of healthy people and equitable economies, a world that especially values those iconoclastic, free-thinking individuals—so often labeled misfits—uniquely qualified to perform the alchemy of fermented foods.
Posted on: Tue, 08 Jul 2014 00:10:38 +0000
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