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. 🔬🥖🍺