Fermentology is a series of talks and related resources about the culture, history and science behind the foods you have at home. It began 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 lectures (captured via Zoom and posted to Youtube), and over time some of the talks will be transcribed and enhanced with media, web resources, recipes, and more. Come back often, to taste and see. This is just the start(er).