New virtual seminar about fermentology from CEH
A new online “Fermentology Seminar Series” offers mini-talks and live Q&As about the ecology, evolution, and culture behind your daily fermented foods. The series is being offered by the DNRF’s Center for Evolutionary Hologenomics (CEH) at the University of Copenhagen in collaboration with the Department of Applied Ecology at North Carolina State University and the North Carolina State University Libraries.
A collaboration between the Center of Excellence CEH at the University of Copenhagen and the Department of Applied Ecology at North Carolina State University and the North Carolina State University Libraries has led to a new virtual “Fermentology Seminar Series” that will take a closer look at the culture, history, and science behind your daily fermented foods.
The seminar will consist of mini-talks as well as live Q&As. Two seminars will be held every month, and the program, which is planned to continue until May 2021, will be updated month to month. All seminars will be held on Thursdays at 16:00 ET (4 pm ET) or 22:00 Danish time.
New guest speakers every time
Each seminar will feature a new guest speaker and a new subject. The first seminar will be held on January 21. The Roman food historian and archaeologist Sally Grainger will be the first presenter. She will talk about Roman food in a modern context. The second seminar, which will be held on January 28, will spotlight Ph.D. candidate Joshua Evans. He will speak about his experiments with so-called novel misos that he has conducted among chefs and fermenters in Copenhagen’s leading kitchens.
Registration is open to everyone online.