![Fermentology: Mini-seminars about applied ecology, evolution, history and culture of cultured food](/sites/default/files/fermentology.png)
Do you feel like you are currently fermenting under stay-at-home conditions? Then we have the seminar series for you!
“Fermentology 101” is a weekly series of short talks (20 minutes, on average) for anyone hungry to engage in food, culture, history, and science—but in the context of what you have in your pantry and fridge at home.
Sponsored by the Department of Applied Ecology at NC State University, the NC State University Libraries, and the Center for Evolutionary Hologenomics at the University of Copenhagen, the talks happen on Thursdays at 4:00 p.m., unless otherwise specified. Speakers will range from bakers and cheesemakers to archaeologists, evolutionary biologists, chemists, paleontologists and more. Geared toward anyone who likes food, all talks will be held online and will be recorded and available afterward on the Applied Ecology YouTube page.
Tickets to the seminars are available (free) on the Applied Ecology site. Once you reserve a ticket, an attendance link will be sent to you.
The series kicks off on Thursday, April 16 at 4:00 p.m. with the team leaders of “Wild Sourdough,” a new collaborative exploring the science of sourdough bread. The team will discuss their motivations behind the project, describe recent sourdough science discoveries, and explain the key steps necessary to make a sourdough starter as part of this project. As they do, they will also discuss the science behind each of those steps.
A series listing is below. Visit the Fermentology 101 page for full descriptions of each seminar. All talks happen at 4:00 p.m. unless otherwise listed.
For more information, contact Rob Dunn or Michelle Jewell.