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Fermenting Foods With René Redzepi and David Zilber of Noma

The world-renowned chefs discuss their culinary origins, pioneering the field of fermenting foods, and their new cookbook

The New Yorker Festival 2012 - In Conversation - Rene Redzepi And Jane Kramer Photo by Thos Robinson/Getty Images for The New Yorker

Joe House sits down on a balcony in Santa Monica, California, with world-renowned chef René Redzepi, and Noma’s brilliant director of fermentation, David Zilber, to discuss their culinary origins, pioneering the field of fermenting foods, and their new cookbook, The Noma Guide to Fermentation (15:00). Then, House links up with Juliet Litman for a classic House of Carbs Food News (48:30).

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