Flavors of Fermentation: Pungent, Salty, Umami

Fermentation creates complex and satisfying flavors, preserves, and increases the nutritional value of foods. Delve deep into the flavors of fall and winter with this class exploring the physiology of taste and the science of  microbial transformation. Integrating traditional culinary and medical wisdom, this class is a gastronomic and intellectual journey through the seasonal flavors that define the effects of foods, herbs, and spices on the body, mind, and palate. This all-new class includes cooking and fermentation demonstrations, as well as hands-on projects.

Students will make and take home to ferment:
Quick Koji Pickles
Mellow Miso-Ginger Pickles
Fermented Chili Paste

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.

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.