We waste a third of the food we produce, and this is also because we forget where it comes from and what its real value in environmental terms is. At Noma in Copenhagen, the second-best restaurant in the world according to “The World’s 50 Best Restaurants” ranking of 2019, fermentation is used to rediscover the value of time, as well as food, in a world that seeks short termism and immediacy. We met with David Zilber, Head of Noma Fermentation Lab and author of the book “The Noma Guide to Fermentation” together with René Redzepi, Head Chef and owner of Noma. Fermentation is an ancient technique that is experiencing an important moment of rediscovery: what does it mean to ferment in the 21st century? “I believe we can answer this question in two different way...
Reconnecting With the Original Value of Food Through Fermentation
Interview with David Zilber
Renewable Matter # 29-30 / September-December