Fermentology Mini-Seminars: Tasting the History of Wine and Cheese

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When

Thursday, February 11, 2021
4:00pm to 5:00pm

Add to Calendar 02/11/2021 16:00 02/11/2021 17:00 Fermentology Mini-Seminars: Tasting the History of Wine and Cheese

Each cheese and wine has a history. So too each featured aroma and flavor in each cheese and wine. In this short seminar, Charles Ludington, a historian of both wine and cheese, teams up with a chemist and a neuroscientist to describe key aromas that distinguish notable wines and cheeses and the history of those aromas. In doing so, he will allow listeners to literally savor specific moments in history and, while doing so, understand the chemistry and neuroscience of just what they are experiencing. Ludington is the author of several books, including The Politics of Wine in Britain: A New Cultural History (2013, paperback 2016), and most recently, Food Fights: How the Past Matters in Contemporary Food Debates, edited with Matthew Booker (2019). He is currently writing a book about the role of Irish wine merchants in the transformation of Bordeaux into a luxury wine during the eighteenth century.

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

Each cheese and wine has a history. So too each featured aroma and flavor in each cheese and wine. In this short seminar, Charles Ludington, a historian of both wine and cheese, teams up with a chemist and a neuroscientist to describe key aromas that distinguish notable wines and cheeses and the history of those aromas. In doing so, he will allow listeners to literally savor specific moments in history and, while doing so, understand the chemistry and neuroscience of just what they are experiencing. Ludington is the author of several books, including The Politics of Wine in Britain: A New Cultural History (2013, paperback 2016), and most recently, Food Fights: How the Past Matters in Contemporary Food Debates, edited with Matthew Booker (2019). He is currently writing a book about the role of Irish wine merchants in the transformation of Bordeaux into a luxury wine during the eighteenth century.

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​.

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