Fermentology Mini-Seminars about the applied ecology, evolution  history and culture of cultured food NC State University Applied Ecology - Seminar Titles and Descriptions (Mini-Seminars (20 minutes) presented live Thursday at 4:00 (ET) and then posted on YouTube

Fermentology mini-seminars playlist 

NC State University Applied Ecology Graduate Programs

Fermentology: on the culture, history and novelty of fermented things -website with "All Talks" and "Recites" and "About Fermentology"

NC State Wild Sourdough Directions for Lesson One

Wild Sourdough: The Mysteries that Connect Us #1  (4/16/2020)

Why Do People Care for Sourdough? | Fermentology mini-seminars #2 (4/23/2020)

The Evolutionary History of Bread and Beer Yeast  | Fermentology mini-seminars #3 (4/30/2020)

The Fundamentals of Bread Baking Science or The Journey from Wheat to Eat | Fermentology mini-seminars #4 (5/7/2020)

Savoring the Flavors of Sourdough Bread by Michael Kalanty | Fermentology mini-seminars #5 5/12/20200

Michael Kalanty Aroma and Flavor Notes For Bread pdf

The Biology of the Bread That (Honey) Bees Make | Fermentology mini-seminars #6 5/14/2020

On the Culture of Cheese Fermentology mini-seminars #7 5/21/2020

The World's Oldest Cheese and Yoghurt Fermentology mini-seminars #8 5/28/2020 Jessica Hendy lecturer in paleoproteomics at the University of York

6,000 Year of Sourdough: A Brief History of Sourdough Fermentology mini-seminars #9 6/4/2020 Eric Pallant 

No mini-seminar 6/11/2020

Fermentation in Ancient Mesopotamia, Beer, Bread and More Beer Fermentology mini-seminars 6/18/2020 Professor Tate Paulette archaeologist 

Microbial War and Peace in Cheese Rind Microbiomes Fermentology mini-seminars 5/25/2020 Benjamin Wolfe Tufts University Microbiology

Fermenting for the Zombie Apocalypse Fermentology mini-seminars 7/2/2020

Vegetable Fermentation Fermentology mini-seminars 7/30/2020 Sandor Ellix Katz books Wild Fermentation and The Art of Fermentation

Bread Baking As Opportunity Fermentology mini-seminars 8/27/2020 Josey Baker See Josey Baker Bread 

See Microbialfoods.org

Modernist Cuisine Fermentology mini-seminars 8/10/2020 Chef Francisco Migoya  book Modernist Bread

Modernist Breadcrumbs on Heritage Radio Network 

Approaches to Mesopotamian Cuisine Fermentology mini-seminars September 24, 2020

The Prehistory of Bread mini-seminars October 29, 2020

Pickling with Vivian Howard Fermentology mini-seminars November 5, 2020

The Evolution of Fermentation by Primates Fermentology mini-seminars November 13, 2020 Kate Amato - biological anthropologist

The Story of Garum: Roman Fish Sauce in a Modern Context Fermentology mini-seminars January 21, 2021 Sally Grainger

Novel Misos with Joshua Evans Fermentology mini-seminars January 28, 2021 How do microbial communities change as fermemtation moves around the world? How do new flavors develop?

Tasting the History of Wine with Ann-Sophie Barwich and Chad Luddington Fermentology mini-seminars February 11, 2021 

Ukrainian Fermentation: Traditional Practices and Modern Uses with Olia Hercules Fermentology mini-seminars February 25, 2021

A 40,000 Year history of Mead in Southern Africa with Neil Rusch Fermentology mini-seminars March 4, 2021

Make Mead Like a Viking with Jereme Zimmerman Fermentology mini-seminars March 18, 2021

The Evolution of Sour Taste in Hominids with Rob Dunn Fermentology mini-seminars April 1,2021 

The Neanderthal's Cookbook with Rebecca Wragg Sykes Fermentology mini-seminars April 15, 2021

The Sourdough Library with Karl De Smedt Fermentology mini-seminars May 20, 2021 As of May, 2021 the Belgium library has 128 starters from 25 countries. (4 degrees C) feed every two months with flour that owner used. Go to https://www.questforsourdough.com

Inuit Fermentation: Animal-based and Archaic  with Aviaja Hauptmann Fermentology mini-seminars June 10, 2021