Directed by Jonathan Cianfrani
Official Selection, 2017 Seattle International Film Festival
Any food whose critical ingredient is live bacteria has to be concerning, right? Yet that describes fermentation, one of the most important culinary processes in cuisines around the world, and which was a core part of the human food experience long before preservation or refrigeration. In Jonathan Cianfrani’s FERMENTED, we meet many of the people at the forefront of the technique, and in so doing, we rethink our relationship with food and the planet.
Chef Edward Lee takes us on a journey to speak with chefs and food enthusiasts from California to Japan who have dedicated their lives to centuries-old techniques of breaking down carbs and sugars to create new tastes and textures for the palette. From cheese and beer, to kimchi and soy sauce, we behold the patience, diligence, and knowledge it takes to produce some of our most familiar delights. Through the journey, FERMENTED demystifies the process and unearths in it something altogether spiritual: a way of examining and appreciating the world anew. –Eric Lallana
Co-Presented: PALSD, Asian Business Association of San Diego
SHUEI-DO MANJU SHOP
Sabrina Aspiras, Kelley Dong, Charmaine Yuen / USA / 2017 / 4 minsA rare, sweet look at a San Jose manju shop and all that is difficult and worthy in a life committed to the handmade.