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 formand 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 16th: The Evolution of Fermentation by Primates

Katie Amato is a biological anthropologist studying interactions between diet, physiology, and the gut microbiome in non-human primates and humans. Her evolutionary perspective on host-microbe interactions has recently led her into the world of fermented foods. Fermented food consumption is pervasive across human cultures, but little is understood about how and why this practice emerged across evolutionary time. Studying this behavior in non-human primates could provide additional insight, and yet few data on this topic exist. Here Katie will present data describing patterns of fermented food consumption in primates and link it to the existing fermentation literature to provide new insight into the evolution of fermented food consumption by humans.