DISCIPLINE CULINARY ARTS
CURATED BY Rahul Akerkar
10:30 AM - 11:30 AM
Old GMC, Panjim
This workshop will focus on the cultural weight and history of fermentation and preservation practices and their role as a central vein in building myriad cultures and cuisines across the globe. It will also feature the role of fermentation practices in the current day and age as a medium to agitate the status quo. Set in a classroom-like session, there will be a brief but sweeping overview of various fermentation practices and principles behind products such as lacto-fermented vegetables, black garlic, pickles etc. Samples will be handed out of some products, and the attendees will be encouraged to ask questions and participate in the open session format.
Disclaimer : The views and opinions expressed in any performance, artwork or installation do not reflect the official policy or position of the institution.