fer·men·ta·tion
/ˌfərmənˈtāSH(ə)n/
“late Middle English: from Old French ferment (noun), fermenter (verb), based on Latin fermentum ‘yeast’, from fervere ‘to boil’ “
This project is an attempt to explore fermentation, from the biochemical to the cultural context.
Select Writing:
- Microbial Terroir: How to think about community assembly in fermented foods
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