Friday, November 16, 2012

As the University of OregonŐs Columbia 150 lecture hall filled with fermentation buffs, some students but mostly community members, there was much ado about what Sandor Ellix, author of The Art of Fermentation and Wild Fermentation, had to say. Ellix has been experimenting with fermentation for about 20 years, and has had success with many of his experiments. His books offer recipes for many types of fermented foods and drinks, as well as personal experiences with recipes included.

During the lecture, Ellix discussed the culture around fermentation, as well as the reasons people began fermenting their foods. The reason people began to ferment foods, Ellix explained, was to help in its preservation process. After experimentation with fermentation, people began realizing that fermented foods have many health benefits and allow for flavors that appeal to more advanced palettes.

After people figured out they could preserve foods through fermentation, some also discovered they could create alcoholic drinks by fermenting fruits or grains. Alcoholic fermentation contributes to a beverageŐs flavor and creates the desirable effect from alcohol, in addition to helping preserve it.

The lecture concluded with a question and answer where the audience could ask questions about the information covered in the lecture or about their own fermented experiments.