Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva of Rosehip and Rye will discuss the history and current state of food and drink in Russia, The Baltics (Estonia, Latvia, Lithuania) and The Caucasus, especially the love of things fermented, sour, and rye. Zuza Zak has recently published her book, Amber and Rye (Kitchen Arts and Letters). Darra’s most recent cookbook is Beyond the North Wind, and she will also give us a preview of her upcoming book, The Kingdom of Rye (pre-order, Amazon). Videos on kama, hemp seed butter, fermented walnuts, walnut shio-koji, kvass, Serbian fermented stuffed peppers, fermented foods for kids, pumpkin-fermented pickles, brined tomatoes, and rye!
Zuza Zak calls herself a Storyteller-Cook and her aim is to inspire the world to cook and eat more food from Eastern Europe. Zuza was born in Communist Poland and spent her childhood watching her grandmothers cook (and often queue for hours). Zuza’s interest lies in the culture and history of food and as such she uses storytelling as a medium for delving into another cuisine and through it, into another culture. Both in her writing and her food-focussed PhD at the School of Slavonic and East European Studies (UCL), Zuza explores food as a cultural anthropologist, in the context of identity, society and culture. She is the author of Polska, Amber and Rye, and is currently working on a new book and her PhD.
Fermentation Journeys by Sandor Katz is now available – inscribed however you like by Sandor from Short Mountain Cultures in Tennessee. It’s also available from our good friends at The Cultured Pickle Shop in Berkeley, California. They sell the most amazing pickles, some packaged for pick up orders. If you are lucky enough to have an actual hard copy in hand you know what all the fuss is about.
December 19, 2021, 11 to 1 PM EST Fruit From the Sands
The Silk Road Origins of the Foods we eat. Dr. Robert Spengler III, the author of the book, Fruit from the Sands will discuss the book and field questions. The most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor.