What are the microorganisms that turn cabbage into sauerkraut or kimchi, and how do they give fermented foods their funk? Why are you supposed to eat yogurt when taking antibiotics? What can fermented foods and beverages tell us about the societies that made them? Through the lens of common fermented foods, a mixture of scientific and historical readings will be used to explore the process of fermentation and how these foods help define ethnic (and microbial) cultures. Discussions, presentations, and written assignments will be used to develop critical thinking and communication skills. The scientific aspect of this course is intended to be a broad introduction; no background in science is necessary.
- Teacher: Kelsey Aldrich