Join author and CEO of the Fermenters Guild, Robin Sherriff, on Friday 7th November, at 7pm, as he dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavour, preserve food, and enrich our diets, with his new book The Science of Fermentation.
Enter a marvellous microbial world and explore the fascinating science of fermented foods.
Every culture has a long history of fermentation – from kimchi to beer, kombucha to kefir, and sourdough to soy sauce – but rarely do we contemplate the complex science behind these everyday treats.
Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite pickles, and discover how to recreate them in your own kitchen.
Doors: 6.30pm, event starts: 7pm, please arrive early to secure a good seat.
Tickets are £3 and there is a Ticket & Book option which includes a signed copy of The Science of Fermentation by Robin Sherriff.
The bookshop has level access, events are seated and speakers use microphones. If you have any concerns about accessibility, please do get in touch and we will do our best to accommodate your needs.
Refunds are reviewed on a case-by-case basis, we are unable to offer a refund after the event.
For more information or if you would like a signed copy because you can't make it to the event, please contact the Blackwell's events team on 0131 622 8222 or matthew.land@waterstones.com
