Summary: The process of fermentation—transforming foods to make them more digestible and more nutritious—is as old as humanity itself. In this podcast, join Dan Felder, head of research and development at the Momofuku Culinary Lab, and author and fermentation specialist Sandor Katz, in a lively discussion about kimchi, kefir, and other fermented delicacies. The event, “Adventures in the Global Kitchen: The Art of Fermentation,” was moderated by Eleanor Sterling, Director of the Museum’s Center for Biodiversity and Conservation. The talk was presented in conjunction with the exhibition, “Our Global Kitchen: Food, Nature, Culture,” which is open through August 11, 2013. The discussion took place at the Museum on April 24, 2013. The Presenting sponsor of the Museum’s cultural public programming is MetLife Foundation. The exclusive corporate sponsor for “Our Global Kitchen” Education Programs is Chase.
