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Fermentology Mini-Seminars: Tasting the History of Wine and Cheese

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August 13 @ 4:00 pm - 5:00 pm

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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.

August 13th: Tasting the History of Wine and Cheese

Each cheese and wine has a history. So too each featured aroma and flavor in each cheese and wine. In this short seminar, Charles Ludington, a historian of both wine and cheese, teams up with a chemist and a neuroscientist to describe key aromas that distinguish notable wines and cheeses and the history of those aromas. In doing so, he will allow listeners to literally savor specific moments in history and, while doing so, understand the chemistry and neuroscience of just what they are experiencing. Ludington is the author of several books, including The Politics of Wine in Britain: A New Cultural History (2013, paperback 2016), and most recently, Food Fights: How the Past Matters in Contemporary Food Debates, edited with Matthew Booker (2019). He is currently writing a book about the role of Irish wine merchants in the transformation of Bordeaux into a luxury wine during the eighteenth century.


August 13
4:00 pm - 5:00 pm
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