Talks and Essays

Examining the story of yeast and how it reminds us about and elucidates the workings of evolution and natural selection more generally

For centuries, people in Mexico have battled over the right to make and sell mezcal and tequila. Both have been awarded denominations of origin, meaning they can only be made in certain parts of Mexico, but the conflicts over how they are defined and protected have continued.

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.

How does fermentation fit into your zombie apocalypse preparation plan?

Jereme Zimmerman shares a few processes and recipes to encourage you to get pounds of honey, and make our own mead. 

In this presentation, Neil Rusch draws on the archaeological record in support of a long-term chronology involving bees and cognitive development. A deep time perspective also accounts for the occurrence of bees in the ethnography, rock paintings and mythology of the region.

Explore the foods and, especially, the fermented foods of ancient Mesopotamia. A look at ancient recipes, royal inscriptions, administrative records, archaeological remains, artistic works, and more on our culinary tour through the famous “land between the rivers."