World Model · podcast knowledge graph

René Redzepi – Fermentation, Inspiration and the Balance of Life

2019-10-25 · 50 min · 10 entities

episode page audio

Asserted relationships

  • → references The Noma Guide to Fermentation book
    0.74 · ×2
    evidence rules-v5
    hour with René Redzepi, the groundbreaking chef of Copenhagen’s Noma. His book, The Noma Guide to Fermentation , is a master tome on the technique that he believes is the future of the way w
  • → discusses Arts concept
    0.40 · ×2
    evidence rules-v5
    Feed category: Arts
  • → discusses food concept
    0.40 · ×2
    evidence rules-v5
    Feed category: Food
  • → hosted by American Public Media company
    0.40 · ×2
    evidence rules-v5
    Feed author/publisher: American Public Media

Entities found in this episode

concepts 5

  • mentioned Arts concept
    0.50 · ×2
    evidence rules-v5
    Feed category: Arts
  • mentioned food concept
    0.50 · ×2
    evidence rules-v5
    Feed category: Food
  • 0.42 · ×2
    evidence rules-v5
    René Redzepi – Fermentation, Inspiration and the Balance of Life
  • discusses Arts concept
    0.40 · ×2
    evidence rules-v5
    Feed category: Arts
  • discusses food concept
    0.40 · ×2
    evidence rules-v5
    Feed category: Food

companys 3

  • mentioned American Public Media company
    0.70 · ×2
    evidence rules-v5
    Feed author/publisher: American Public Media
  • mentioned Noma's company
    0.62 · ×2
    evidence rules-v5
    director of Noma's
  • hosted by American Public Media company
    0.40 · ×2
    evidence rules-v5
    Feed author/publisher: American Public Media

books 2

  • 0.87 · ×2
    evidence rules-v5
    hour with René Redzepi, the groundbreaking chef of Copenhagen’s Noma. His book, The Noma Guide to Fermentation , is a master tome on the technique that he believes is the future of the way w
  • 0.74 · ×2
    evidence rules-v5
    hour with René Redzepi, the groundbreaking chef of Copenhagen’s Noma. His book, The Noma Guide to Fermentation , is a master tome on the technique that he believes is the future of the way w
Episode description as stored
Francis Lam spends a fascinating hour with René Redzepi, the groundbreaking chef of Copenhagen’s Noma. His book, The Noma Guide to Fermentation , is a master tome on the technique that he believes is the future of the way we cook.  Francis and René talk about Noma’s influence on the global palate, where Redzepi finds inspiration, and how he achieves an enjoyable work/life balance. America’s Test Kitchen’s Dan Souza (no slouch in the fermentation world either!) brings us an amazingly simple recipe for cultured butter to make at home. We also have clips from a video interview with René Redzepi and David Zilber , the director of Noma's fermentation lab, in which they two do more in-depth on the role of fermentation at the restaurant and suggest a few projects for beginners. Broadcast dates for this episode: November 2, 2018 (originally aired) October 25, 2019 (rebroadcast)