Fermented Documentary Screening

Monday, February 3, 2020
7:00 pm - 8:30 pm

Discover the traditions and current trends surrounding fermentation in this feature length documentary featuring Chef Edward Lee.

Fermentation

Look deeper, get dirty, and find the beauty in rot.

In the 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. The culinary world has labeled fermentation as the hottest food trend at the moment, and this film stands as point of entry into the deep dark world of beautiful rot, and what it means to humankind.

An ancient and mysterious food preservation technique, this is a story tracing back to the origins of our species. Throughout history it kept people nourished in both barren winters and desert heat.  By exploring the process of making cheese, bread, beer, and charcuterie we find out how flavor has taken over as the main reason for 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.

Fermented looks at how a tradition can give rise to a contemporary trend, and helps us realize the culture and history of fermentation is in all of us…even in our modern era of refrigeration and canning, where food is in abundance.

But these processes – kept alive for ages – could disappear in future generations as technology and scale become paramount. The risk of the commoditized  cannibalizing the crafted. Is the world at risk of losing the old ways for the new?

And if that happens, what would it mean for the future?

Edward Lee

Join us at the Fort Thomas Branch Friday, February 7 to meet Chef Edward Lee in person as part of our Signature Series programming. Registration Required.

Chef Edward Lee is the chef/owner of 610 Magnolia, MilkWood and Whiskey Dry in Louisville, KY. He will be opening a restaurant soon in Cincinnati. He is also the culinary director for Succotash in National Harbor, Maryland, and Penn Quarter, DC.

He has been nominated for a daytime Emmy for his role as host of the Emmy-winning series, Mind of Chef on PBS.

He is the author of Smoke & Pickles: Recipes and Stories from a New Southern Kitchen and Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting Pot Cuisine.”

Chef Lee also runs the non-profit The LEE Initiative which promotes equality and diversity within the restaurant community.

Newport Branch