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Fermentation Workshop Day 1

September 22, 2020
Fermentation Workshop

Today is the first day of an in-studio fermentation workshop which we will be running over the next 2 weeks. We have asked @drjohnnydrain to spend a couple of days with our studio updating our fermentation skills, questions and knowledge. Currently the Center for Genomic Gastronomy consists of 8 people in 6 countries! (+1 guest in Bergen, Norway for this workshop). Today we will be discussing disgust, the history of fermentation and the intensification of flavors. 

Every member of the studio was asked to list the fermented food products we have eaten in the last 7 days. (An interesting snapshot of taste and place). Here is what we guessed before the workshop began: 

AKASH (Chennai, India)

— Cheese

— Curd

— Dhokla

— Fermented Sundried Chillies

— Idly

— Pickle

CAT (Bergen, Norway) 

— Black Tea

— Coffee

— Douchi (Black Bean Sauce)

— Gouda Cheese

— Kombucha

— Kviteseidsmør (Norwegian cultured butter) 

— Sourdough Bread

— Soy Sauce

— Vinegar

— Wine

— Yoghurt

CONOR (Dublin, Ireland)

— “coming soon….”

EILEEN (Brighton, UK)

— Kimchi

— Kombucha

— Mozzarella

— Gouda cheese

— Sourdough bread

EIRIN (Bergen, Norway) 

— Cheddar

— Cottage cheese

— Kefir (Sourmilk) 

— Sourdough Bread

EMMA (Porto, Portugal) 

— Cheeses

— Chutney (?)

— Pickles

— Sourdough

— Soy Sauce

— vinegars

— Wines

— yogurt

LAURA (Portland, OR, USA)

— Cheddar and Parmesan Cheese

— Greek Yogurt

— Pickles

— Sourdough

— Vinegars

MYSTERY GUEST (Bergen, Norway)

— Lacto-fermented squash, cucumber, kale & apple

— Sour dough bread

— Tempeh

ZACK (Bergen, Norway) 

— Beer

— Black Tea

— Coffee

— Douchi (Black Bean Sauce)

— Gouda Cheese

— Kviteseidsmør (Norwegian cultured butter) 

— Sourdough Bread

— Soy Sauce

— Vinegar

— Yoghurt

#AdversarialFoodDesign

#AppropriateBiotechnology

#Bergen

#BiodiversityOfTheKitchen

#Brighton

#Chennai

#CulinaryBiodiversity

#DatabasesOfTaste

#DecadenceForAll

#Dhokla

#Disgust

#Dublin

#EnvironmentAsInterface

#Fermentation

#Food

#FoodHistory

#FoodDesign

#Idly

#IntentionalFoodCommunities

#Kviteseidsmør

#LactoFermentation

#MicrobiomeOfTheKitchen (an interesting article is here (.PDF) by pg. 22: “Good germs, Bad Germs — participatory ‘metagenomics’ of the domestic microbiome” by Carmen Mcleod + Jamie Lorimer

#Porto

#RecombinatorialCuisine

#SlowBiotechnology

#SocialBiotechnology

#Workshop

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