On today’s episode of THE FOOD SEEN, when René Redzepi opened Noma in 2003, he couldn’t have imagined that a small Copenhagen-based restaurant would send a ripple through the food scene by way of Nordic cuisine. The same goes for what we’ve recently witnessed in the world fermentation.

Today Dave and Nastassia have a very special guest on the phone - David Zilber, the author of the The Noma Guide to Fermentation.