Adventures in the Global Kitchen
The Art of Fermentation
April 24, 2013
Learn how simple it is to make your own kimchi, kefir, and other fermented delicacies in a lively conversation with Sandor Katz, fermentation specialist and author of The Art of Fermentation, Dan Felder, Head of Research & Development at Momofuku’s Culinary Lab and Eleanor Sterling, Director of the Museum’s Center for Biodiversity and Conservation and co-curator of the new exhibition Our Global Kitchen: Food, Nature, Culture. Discover the healing qualities and nutritional importance of live-culture ferments, as well as their integral role in human cultural evolution.
Come early and visit the exhibition Our Global Kitchen: Food, Nature, Culture. Ticket holders will receive free admission to the exhibition from 5:45–6:15 pm.
Our Global Kitchen: Food, Nature, Culture was organized by the American Museum of Natural History, New York (amnh.org).
The exclusive corporate sponsor for Our Global Kitchen Education Programs is Chase.
Global Kitchen tasting experiences presented by Whole Foods Market.
More in this Series:
June 6, 2013
Find out how the immigrant culinary traditions of New York City have influenced the food served in its finest restaurants.