[Sca-cooks] Pickles was NPR Fresh Air on Fermentation

Susan Fox selene at earthlink.net
Tue Jul 17 11:09:47 PDT 2012

Former SCA Cooks list member Nanna Rögnvaldardóttir mentioned the book 
in Facebook today, apparently she was quoted in his book in the part 
about Icelandic skyr, fermenting in whey and the preservation of food by 
fermentation in Iceland. Yay Nanna!


On 7/17/2012 10:51 AM, Johnna Holloway wrote:
> ahhh this new book… was written on June 13th, 2012 Terry Gross talked 
> to author Sandor Katz today about his new book The Art of 
> Fermentation. It was fun to listen to him. "Self-described 
> "fermentation revivalist" Sandor Katz says "the creative space" 
> between fresh and rotten is the root of most of humanity's prized 
> delicacies. His new book, The Art of Fermentation, explores the 
> ancient culinary art form." http://www.npr.org/programs/fresh-air/ 

> <<<Tannins are desirable in pickling. Keeps the pickles crisp, that's 
> why we put grape leaves in, right? 

> Selene Colfox >>> We do? Stefan Well, I do. I learned it from Sandor 
> Ellix Katz in his excellent work, WILD FERMENTATION, the very primer 
> on pickle and other fermented foods. He's rewritten it into a larger 
> version but I have not read that fully yet. Cheers, Selene 

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