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Adam

Adam James

Year of Award: 2016 Award State: Tasmania Trades > Food Production
To study both age old and key new techniques in vegetable and legume fermentation - Denmark, Italy, China, Korea, Japan
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My fascination with fermentation began five years ago whilst travelling through Japan. The exact moment was in a sake bar in Kyoto when I was served a dollop of a red paste on a square of tofu. The paste was kansuri a type of fermented chilli and it changed my life. Since then I have researched, experimented and travelled extensively to increase my knowledge. My home kitchen has been converted into a ‘fermentation lab’ filled with locally made ceramic crocks and I have hosted various fermentation workshops/popup events around Tasmania under the name rough rice.

My Churchill Fellowship was an incredible journey into the world of fermented foods around the world and I cannot thank the Churchill Fellowship Memorial Trust enough for the opportunity to research and explore my passion. I would also like to acknowledge my referees, Rodney Dunn of The Agrarian Kitchen and Sue Dyson and Roger McShane of Food Tourist for believing in me and supporting my project. This fellowship took months and months of planning and special thanks to all of the wonderful 60+ individuals around the globe, most of whom I’d never met before, who made it all come together.

My Churchill Fellowship was a study of ancient (and new) fermentation techniques around the world. I was not only interested in the ‘how’ but also the ‘why’ and ‘who’.

My fellowship took me to Denmark, Italy, China, Korea and Japan. I gained invaluable insights into not only the actual fermented foods, but the cultural role that these foods play in their respective countries. There is very little information about some of these ferments, particularly in the Asian countries I travelled, so it was indeed a privilege to be able to get a real insight and document some of these foods.

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