Introduction
Culture
Club – The History and Practice of Fermentation
Fermentation is an ancient and significant technology that allowed for the preservation of food long before we knew what caused food spoilage. As such, most cultures have a rich history of fermented foods. This course will explore that history and the process of fermentation through class discussions, student-initiated fermentation projects, and regional field trips to farms, dairies, and breweries/distilleries that put these ancient practices to use for the modern palate. We will also explore the possible health benefits of fermented foods. Students will be required to produce and eat a fermented food accompanied by an oral presentation on the history and development of their recipe.