Sublime
An inspiration engine for ideas
Livarot is not a modest cheese. It announces itself to the nose long before it is anywhere near your mouth, with a piercing, almost astringent aroma. It is dense, chewy, elastic, creamy, brimming with fat (45 percent) and altogether delicious—about as far away as it’s possible to get from those bland, overprocessed dollops that call themselves cott
... See morePeter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
this idea of protecting the purity of our society against the contamination of outside ideas is, well, it’s been weaponized really. The way people project fear of the “other” has been such a theme throughout human history. With all these metaphors that we’re picking up from fermentation, we can look and see how they have been applied in our society... See more
Sandor Katz • Fermentation as Metaphor
by John Annerino’s Running Wild and Colin Fletcher’s The Man Who Walked Through Time. I had
Scott Jurek • Eat and Run: My Unlikely Journey to Ultramarathon Greatness
Consider the Lobster
An exploration of the annual Maine Lobster Festival, its history, cultural significance, and the strange paradox of lobster being considered a high-class delicacy despite its lowly origins.
columbia.eduin those rural and village settings, the pace of life was slower, and you come to urban settings and the pace of life increases and obviously our modern life is an extreme example of that run rampant, but it seems like one of the things that makes fermentation so attractive to folks, and you kind of intimated this earlier, is that it’s so much slow... See more
Sandor Katz • Fermentation as Metaphor
galantine
John McPhee • Annals of the Former World
I think that in the fermentation revival right now, there’s just an incredible amount of innovation and creativity being applied so it’s not just reviving traditions; it’s also applying them in creative and novel ways to create some new things.
Sandor Katz • Fermentation as Metaphor
Stock. Stock is the backbone of good cooking.