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Fermentology is a series of talks and related resources about the culture, history, and science of fermented foods. It is a project of the NC State University Public Science Lab, with support and partnerships from the NC State University Libraries and the Center for Evolutionary Hologenomics at the University of Copenhagen.
In this website you will find the talks, along with transcripts and essays that thread in media, interactive elements, and links to recipes and other resources. We invite you to enjoy these readings with tasting notes of science, history, kitchen, and laboratory. 🔬🥖🍺
Featured Talks and Essays
A bubbling, stinking, compendium of the history, cultures, sciences, and preparation of rotten-delicious foods and drinks.
A brief primer on carefully controlled rot
Sourdough, Science, and Community
In this short seminar, Charles Ludington, a historian of both wine and cheese, teams up with Ann-Sophie Barwich to describe key aromas that distinguish notable wines and the history of those aromas.
Exploring the history of some of the most popular types of cheeses
Exploring how microbes compete and cooperate in cheese rind microbiomes.
Recipes
One of the easiest ways to ferment milk
Rhubarb jelly, rhubarb root oil, roseroot tincture, water mint, wood ants and bee bread
When we learned bee bread was chock-full of lactic acid bacteria, we though to use it to inoculate cream to make cultured butter. The result was potent.
A dessert based on all the elements from the beehive beyond honey. Beeswax ice cream with honey crisp and honey kombucha sauce.
