From our sponsors:
March 11, 2019
Doors 7 p.m., Show 8 p.m. | $48 | All Ages
More info: ark series.com
1300 SE Stark St, Portland, OR, 97214
ARK Series presents cookbook author & host of Netflix series Salt, Fat, Acid, Heat Samin Nosrat on March 11, 2019 at Revolution Hall.
ARK Series is a new platform, created by Beloved Presents and Soul’d Out Productions, that aims to put radical ideas at the forefront. They continue to explore how music and celebration can feed these conversations AND are excited to have a forum to put knowledge and culture at the forefront.
As an undergraduate studying English at UC Berkeley, Samin Nosrat took a detour into the kitchen at Chez Panisse restaurant that happily determined the course of her life and career. Since 2000, she has pursued her twin passions of food and words with equal vigor, aiming to create work that inspires, creates community, and raises cultural, social and environmental awareness.
Nosrat learned to cook at Chez Panisse, in Italy alongside Benedetta Vitali and Dario Cecchini, and at (the no longer existing) Eccolo in Berkeley. She studied poetry with Robert Hass, Shakespeare with Stephen Booth, and journalism with Michael Pollan. She has said that Alice Waters and farmer Bob Cannard taught her more about land stewardship than anyone else.
Her book, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking was illustrated by Wendy MacNaughton. It is a New York Times bestseller, and also 2018 James Beard General Cookbook of the Year, 2018 Fortnum & Mason Debut Cook- book, 2018 IACP Cookbook of the Year, 2018 IACP Julia Child First Book Award, and Sunday Times Food Book of the Year 2017. A documentary series based on the book is now streaming on Netflix. In 2018 she was named the Eater Chef of the Year. She is also one of five food columnists for the New York Times Magazine.
Samin Nostrat has spoken about food, art, culture and cooking at venues as diverse as the Oakland Unified School District Nutrition Services, UC Berke- ley, Yale University, SFMoMA, St. Mary’s College, University of San Francisco, the Orange Institute, the Headlands Center for the Arts, the International Association of Culinary Professionals (IACP), and Artechef, the Cuban national cooking school.
“Hundreds of cookbooks are published each year. Some are good. Others are excep- tional. A few are essential. Samin Nosrat just published “Salt Fat Acid Heat — Master- ing the Elements of Good Cooking” and I daresay this one is essential…That’s the fabulous thing about this book — it teaches readers about cooking, how to employ various techniques, and how to grasp that any subtle variations in technique can have significant impacts upon our end results. It is possible to learn how to cook great food…This book is bound to become an indispensable addition to cookbook shelves
throughout America.” —Dayton Daily News