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Kelsey Dufresne
Kelsey Virginia Dufresne is a doctoral student at NC State University in the Communication, Rhetoric, and Digital Media Program. Kelsey focuses on 20th Century American female authorship - with particular regards to madness and disability - while practicing in the methodology of
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38 pubs in other communities.
Kelsey has published in other PubPub communities. Click to go to their full profile.
NR
Published: Dec 03, 2021
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.
Published: Dec 02, 2021
Neil Rusch answers questions regarding the long history of honey, toxicity, and intoxication.
CL
AB
Published: Dec 03, 2021
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.
EM
LN
Published: Mar 31, 2021
Sourdough, Science, and Community
JH
Published: May 14, 2021
Exploring the beginnings of milk fermentation using ancient protein analyses at ancient archaeological sites in Turkey, Mongolia and elsewhere
Published: Dec 03, 2021
Charles Ludington, a historian of both wine and cheese, teams up with Ann-Sophie Barwich to answer questions on wine.
Published: Dec 09, 2021
Rob Dunn answers questions about sour taste in hominids.
BW
Published: Feb 15, 2022
Exploring how microbes compete and cooperate in cheese rind microbiomes.
AA
Published: Jul 02, 2020
How does fermentation fit into your zombie apocalypse preparation plan?
MB
Published: Apr 23, 2020
Using one family’s story and survey responses from hundreds of Sourdough Project participants, Matthew Booker will speculate about why people carry sourdough cultures with them around the world and down through generations.
AA
Published: May 17, 2022
Athena Aktipis answers questions on fermenting for the Zombie Apocalypse.
PG
GB
PS
Published: Sep 24, 2020
In this talk, Patricia Jurado Gonzalez, Gojko Barjamovic and Pia Sörensen from Harvard University will introduce the history and science of the recipes, as well as their team’s efforts interpreting and reproducing them.
PG
GB
PS
Published: Sep 24, 2020
Patricia Jurado Gonzalez, Gojko Barjamovic, and Pia Sörensen answer questions about spices in Mesopotamian food.
HP
Published: Oct 25, 2021
Cheesemaking is an ancient means of preserving milk. But is cheese made from raw milk inherently riskier than cheese made from pasteurized milk?
HP
MJ
Published: Oct 25, 2021
Heather Paxson answers questions about the safety of cheese.
VH
Published: Nov 05, 2020
Vivian Howard will tell the story of her ride from a small North Carolina city to New York and back, a story that is far from over and features a wildly successful television show, a growing number of restaurants and a starring role in the transformation of Kinston.
MK
Published: May 12, 2020
In a unique online tasting session, Michael Kalanty invites you to bake up a loaf of your favorite bread, sit down, and taste along with him. Learn basic steps to evaluate and describe bread’s sensory qualities of aroma, flavor, and texture.
EP
Published: Jun 04, 2020
For 6,000 years–since breads were first baked in the Fertile Crescent until the end of the 19th century–the staff of life was made by hand from only four ingredients: flour, water, salt, and a sourdough culture of wild yeast and bacteria.
SK
Published: Jul 30, 2020
Learn about the illustrious history of fermented vegetables, the science behind it, and how simple it is to ferment vegetables yourself at home.
JZ
Published: Apr 19, 2022
Jereme Zimmerman shares a few processes and recipes to encourage you to get pounds of honey, and make our own mead.
JB
Published: Aug 27, 2020
Josey Baker explores some of the opportunities he has found in his decade of bread baking, both from the perspective of a baker but also from the perspective of a neighbor and community member.
JB
Published: Apr 19, 2022
Josey Baker answers questions about bread baking.
JE
Published: Oct 07, 2022
Joshua Evans answers questions about novel misos.
OH
Published: Feb 25, 2020
From regional pickles to apples fermented in pumpkin puree, an exploration of Ukranian traditional recipes
PR
Published: May 07, 2020
Transformation through the act of baking
CH
CL
Published: May 14, 2021
Examining the story of yeast and how it reminds us about and elucidates the workings of evolution and natural selection more generally
AH
SK
Published: Dec 03, 2021
Aviaja Hauptmann, an Inuk microbiologist, discusses the role that Inuit fermentation has played and has the potential to play in the future.
