Posted by cp593
8 July 2023
TUE 03 MAY 2022
Dir. Jonathan Cianfrani, USA
Join us for an evening of fermentation as we take a closer look at the processes and production of fermented products and their benefits. Before the screening of Edward Lee’s fascinating documentary audiences are invited to join us at the Sidwell Street Bakehouse for a bread shaping workshop. The screening will be followed by a delicious cheese tasting session where we will enjoy a selection of cheeses supplied by Magdalen Cheese & Provisions alongside freshly baked bread from the Sidwell Street Bakehouse. Spaces for the film, workshop and cheese tasting must be booked separately. Please select your tickets carefully to avoid missing out. Spaces on the workshop and tasting are limited.
Look deeper, get dirty, and find the beauty in rot.
The culinary world has labelled fermentation as the hottest food trend at the moment. In this feature-length documentary FERMENTED, 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.
By exploring the process of making cheese, bread, beer, and charcuterie we find out how flavour has fed the rise in a contemporary trend, which is 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.