Fermentology Mini-Seminars: The Culture, History and Science Behind Foods at Home

Join us for a series of short talks (20 minutes on average) from CALS’ Applied Ecology department about the culture, history and science behind the foods you have at home.

All talks are Thursday at 4pm EST, unless otherwise specified, and open to everyone–the more the merrier! Register to attend the virtual talksby filling in this form and you will be emailed a link to the talk the day before.

Find the full schedule and details at: https://cals.ncsu.edu/applied-ecology/news/fermentology-mini-seminars.

Each talk will be recorded and uploaded to the Applied Ecology Youtube page afterwards.

July 23rd: Novel Misos

How do microbial communities change as fermentation techniques move around the world? What happens when people mix far-flung traditions and local ingredients in new ways in new places for new flavours? Joshua Evans will talk about experiments with novel misos he has conducted among chefs and fermenters in some of Copenhagen’s leading kitchens. He will discuss the ideas behind the experiments, share some results, and explore what these culinary fermentation experiments tell us about microbial biogeography and domestication histories. He will also reflect on the social context of these experiments and what it means to share and remix cultures in today’s world.

Josh is a PhD candidate in Geography and the Environment at the University of Oxford, and a visiting PhD student at the University of Copenhagen. Previously he was Lead Researcher at Nordic Food Lab, a non-profit institute in Copenhagen that conducted open-source gastronomic research for chefs, academics, and the public.