Flavors of Fermentation: Sweet, Sour, Bitter

Flavor sits at the intersection of health and pleasure.  Integrating traditional culinary and medical wisdom with the scientific insights of contemporary nutrition, this class is a gastronomic and intellectual journey through the major flavors that define the effects of foods, herbs, and spices on the body, mind, and palate.  This all-new series from holistic doctor and chef Nishanga Bliss includes cooking and fermentation demos, hands-on projects, and a unique series of flavor labs to inspire you in the kitchen and invigorate your health. 

Students will make and take home:

Strawberry Scarlet Queen Turnip Thyme shrub
Meyer Lemon Bitters
Spring Dandelion Kraut

Various types of vinegars and kombucha will be demonstrated. 

Light snacks will be provided, and you will taste a variety of fermented foods. You may also bring a brown bag dinner, if you like.

Other flavors (Pungent, Salty, and Umami) will be covered in a class in Fall 2017.

Dr. Nishanga Bliss, D.Sc., L.Ac. has been practicing in the holistic health field for over 20 years. She is an acupuncturist, herbalist, integrative nutritionist, and assistant professor of Chinese medicine at the Acupuncture and Integrative Medicine College in Berkeley, California where she grows, cooks, ferments, savors, teaches and writes about sustainable food. Visit her blog athttp://gastronicity.blogspot.com.  She is the author of the Real Food All Year: Eating Seasonal Whole Foods for Optimal Health and All-Day Energy, from New Harbinger Press.