Fermentology is about the culture, history and science behind the foods you have at home. What began as an idea, has matured as a webinar series, and is now blooming into a collection of written and media-rich works listed below.
The chapters in this digital collection begin with transcripts from the Fermentology lectures and then thread in media, interactive elements, and links to other resources. The goal is to extend and enhance the lectures, inviting interested viewers to become readers, and maybe even engaged participants in the ideas presented. We see this as an experimental form of open publishing, something in the middle of journalism, archives, and public scholarship.
We invite you to enjoy these readings with tasting notes of science, history, kitchen, and laboratory. 🔬🥖🍺