The author and chef Edward Lee goes on a journey to understand how the ancient process of fermentation is used in modern cuisine both at home and abroad. The culinary world has labeled fermentation as the hottest food trend at the moment, and this film stands as point of entry into the deep dark world of beautiful rot, and what it means to humankind.
An ancient and mysterious food preservation technique, this is a story tracing back to the origins of our species. Throughout history it kept people nourished in both barren winters and desert heat. By exploring the process of making cheese, bread, beer, and charcuterie we find out how flavor has taken over as the main reason for keeping the tradition of fermentation alive. Through profiles of kimchi, kombucha, and pickles we begin to understand that it isn’t just the process, but the results that keep us wanting more.
FERMENTED looks at how a tradition can give rise to a contemporary trend, and helps us realize the culture and history of fermentation is in all of us…even in our modern era of refrigeration and canning, where food is in abundance.
But these processes – kept alive for ages – could disappear in future generations as technology and scale become paramount. The risk of the commoditized cannibalizing the crafted. Is the world at risk of losing the old ways for the new?
And if that happens, what would it mean for the future?
- American chef, TV host, writer
- He comes from Brooklyn, he’s of Korean origin, he lives in Louisville, Kentucky
- Lee has been nominated four times for the James Beard Award (for an exceptional act in gastronomy, literature on food and culinary education)
- He owns three restaurants focusing on American Southern cooking
- He blends Korean and Southern culinary traditions
- He’s the author of Smoke and Pickles, Buttermilk Graffiti
- He has participated in American TV shows Top Chef and The Mind of a Chef