Fermentology Mini-Seminars: Novel Misos

This event already happened.
See upcoming events

When

Thursday, January 28, 2021
4:00pm to 4:20pm

Add to Calendar 01/28/2021 16:00 01/28/2021 16:20 Fermentology Mini-Seminars: Novel Misos

How do microbial communities change as fermentation techniques move around the world? What happens when people mix far-flung traditions and local ingredients in new ways in new places for new flavours? Joshua Evans will talk about experiments with novel misos he has conducted among chefs and fermenters in some of Copenhagen’s leading kitchens. He will discuss the ideas behind the experiments, share some results, and explore what these culinary fermentation experiments tell us about microbial biogeography and domestication histories. He will also reflect on the social context of these experiments and what it means to share and remix cultures in today’s world.

Josh is a PhD candidate in Geography and the Environment at the University of Oxford, and a visiting PhD student at the University of Copenhagen. Previously he was Lead Researcher at Nordic Food Lab, a non-profit institute in Copenhagen that conducted open-source gastronomic research for chefs, academics, and the public.

Please register to attend the virtual talks by filling in this form. Even if you were registered before - please re-register.

This collaborative project is sponsored by NC State Extension Family and Consumer Sciences Program, NC State’s Departments of Applied Ecology and Agricultural and Human Sciences, NC State University Libraries, the Center for Evolutionary Hologenomics at the University of Copenhagen, and the Natural History Museum of Denmark.

Where

  • Virtual

Event Description

How do microbial communities change as fermentation techniques move around the world? What happens when people mix far-flung traditions and local ingredients in new ways in new places for new flavours? Joshua Evans will talk about experiments with novel misos he has conducted among chefs and fermenters in some of Copenhagen’s leading kitchens. He will discuss the ideas behind the experiments, share some results, and explore what these culinary fermentation experiments tell us about microbial biogeography and domestication histories. He will also reflect on the social context of these experiments and what it means to share and remix cultures in today’s world.

Josh is a PhD candidate in Geography and the Environment at the University of Oxford, and a visiting PhD student at the University of Copenhagen. Previously he was Lead Researcher at Nordic Food Lab, a non-profit institute in Copenhagen that conducted open-source gastronomic research for chefs, academics, and the public.

Please register to attend the virtual talks by filling in this form. Even if you were registered before - please re-register.

This collaborative project is sponsored by NC State Extension Family and Consumer Sciences Program, NC State’s Departments of Applied Ecology and Agricultural and Human Sciences, NC State University Libraries, the Center for Evolutionary Hologenomics at the University of Copenhagen, and the Natural History Museum of Denmark.

Contact Information

Marian Fragola
919-513-3481

Admission Information

Free and open to the public.

Accessibility

If you require a disability-related accommodation to participate in this event, such as live captioning, please contact Marian Fragola at marian_fragola@ncsu.edu or 919-513-3481 to arrange services. Early requests are strongly encouraged to allow sufficient time to meet your access needs​.

Program Image