Los Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite
Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "The book
weaves in reflections on art, religion, culture, music, and more,
so even if you’re not an epicure, there’s something for
everyone."—Men's Journal Bestselling author Sandor Katz—an
“unlikely rock star of the American food scene” (New York
Times), with over 500,000 books sold—gets personal about the
deeper meanings of fermentation. In 2012, Sandor Ellix Katz
published The Art of Fermentation, which quickly became the bible
for foodies around the world, a runaway bestseller, and a James
Beard Book Award winner. Since then his work has gone on to inspire
countless professionals and home cooks worldwide, bringing
fermentation into the mainstream. In Fermentation as Metaphor,
stemming from his personal obsession with all things fermented,
Katz meditates on his art and work, drawing connections between
microbial communities and aspects of human culture: politics,
religion, social and cultural movements, art, music, sexuality,
identity, and even our individual thoughts and feelings. He informs
his arguments with his vast knowledge of the fermentation process,
which he describes as a slow, gentle, steady, yet unstoppable force
for change. Throughout this truly one-of-a-kind book, Katz
showcases fifty mesmerizing, original images of otherworldly beings
from an unseen universe—images of fermented foods and beverages
that he has photographed using both a stereoscope and electron
microscope—exalting microbial life from the level of “germs”
to that of high art. When you see the raw beauty and complexity of
microbial structures, Katz says, they will take you “far from
absolute boundaries and rigid categories. They force us to
reconceptualize. They make us ferment.” Fermentation as Metaphor
broadens and redefines our relationship with food and fermentation.
It’s the perfect gift for serious foodies, fans of fermentation,
and non-fiction readers alike. "It will reshape how you see the
world."—Esquire
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