FERMENTATION 2021
Monday, November 8, 2021
Ferments of Asia: A Global Flavor Experience
After decades of research, Robert believes that fermentation should be credited with saving the human race from starvation as well as creating some of the most craveable foods and beverages across the continents. Join author and R&D Chef Robert Danhi on a multimedia adventure across Asia to discover the origins of all fermented bean pastes, their migration across Asia and how they have become building blocks of flavor for home cooks, chefs, product developers, and food scientist globally.
Tuesday, November 9, 2021
LEE KUM KEE PRESENTS: Umami's Role in Flavorful Foods
Umami plays a key role in many fermented foods. By now, most of us know it’s your 5th taste. This presentation has a unique blend of scientific, culinary and cultural information that will help take your understanding of umami to the next level. It includes a tutorial on Umami function that explains what it is, why we have it, how it is different from the other four taste senses and how it can be used to make foods taste better. Traditional Asian bean and chili pepper products are used as examples to show how umami and complex flavors are created through fermentation and salt curing processes.