{"id":6249,"date":"2020-09-22T07:27:40","date_gmt":"2020-09-22T07:27:40","guid":{"rendered":"https:\/\/genomicgastronomy.com\/?p=6249"},"modified":"2020-09-22T07:35:25","modified_gmt":"2020-09-22T07:35:25","slug":"fermentation-workshop-day-1","status":"publish","type":"post","link":"https:\/\/genomicgastronomy.com\/blog\/fermentation-workshop-day-1\/","title":{"rendered":"Fermentation Workshop Day 1"},"content":{"rendered":"\n
\"Fermentation<\/figure>\n\n\n\n

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.\u00a0<\/p>\n\n\n\n

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: <\/p>\n\n\n\n

AKASH (Chennai, India)<\/strong><\/p>\n\n\n\n

\u2014 Cheese<\/p>\n\n\n\n

\u2014 Curd<\/p>\n\n\n\n

\u2014 Dhokla<\/p>\n\n\n\n

\u2014 Fermented Sundried Chillies<\/p>\n\n\n\n

\u2014 Idly<\/p>\n\n\n\n

\u2014 Pickle<\/p>\n\n\n\n

CAT (Bergen, Norway)\u00a0<\/strong><\/p>\n\n\n\n

\u2014 Black Tea<\/p>\n\n\n\n

\u2014 Coffee<\/p>\n\n\n\n

\u2014 Douchi (Black Bean Sauce)<\/p>\n\n\n\n

\u2014 Gouda Cheese<\/p>\n\n\n\n

\u2014 Kombucha<\/p>\n\n\n\n

\u2014 Kviteseidsm\u00f8r (Norwegian cultured butter) <\/p>\n\n\n\n

\u2014 Sourdough Bread<\/p>\n\n\n\n

\u2014 Soy Sauce<\/p>\n\n\n\n

\u2014 Vinegar<\/p>\n\n\n\n

\u2014 Wine<\/p>\n\n\n\n

\u2014 Yoghurt<\/p>\n\n\n\n

CONOR (Dublin, Ireland)<\/strong><\/p>\n\n\n\n

\u2014 \u201ccoming soon\u2026.\u201d<\/p>\n\n\n\n

EILEEN (Brighton, UK)<\/strong><\/p>\n\n\n\n

\u2014 Kimchi<\/p>\n\n\n\n

\u2014 Kombucha<\/p>\n\n\n\n

\u2014 Mozzarella<\/p>\n\n\n\n

\u2014 Gouda cheese<\/p>\n\n\n\n

\u2014 Sourdough bread<\/p>\n\n\n\n

EIRIN (Bergen, Norway)\u00a0<\/strong><\/p>\n\n\n\n

\u2014 Cheddar<\/p>\n\n\n\n

\u2014 Cottage cheese<\/p>\n\n\n\n

\u2014 Kefir (Sourmilk) <\/p>\n\n\n\n

\u2014 Sourdough Bread<\/p>\n\n\n\n

EMMA (Porto, Portugal)\u00a0<\/strong><\/p>\n\n\n\n

\u2014 Cheeses<\/p>\n\n\n\n

\u2014 Chutney (?)<\/p>\n\n\n\n

\u2014 Pickles<\/p>\n\n\n\n

\u2014 Sourdough<\/p>\n\n\n\n

\u2014 Soy Sauce<\/p>\n\n\n\n

\u2014 vinegars<\/p>\n\n\n\n

\u2014 Wines<\/p>\n\n\n\n

\u2014 yogurt<\/p>\n\n\n\n

LAURA (Portland, OR, USA)<\/strong><\/p>\n\n\n\n

\u2014 Cheddar and Parmesan Cheese<\/p>\n\n\n\n

\u2014 Greek Yogurt<\/p>\n\n\n\n

\u2014 Pickles<\/p>\n\n\n\n

\u2014 Sourdough<\/p>\n\n\n\n

\u2014 Vinegars<\/p>\n\n\n\n

MYSTERY GUEST (Bergen, Norway)<\/strong><\/p>\n\n\n\n

\u2014 Lacto-fermented squash, cucumber, kale & apple<\/p>\n\n\n\n

\u2014 Sour dough bread<\/p>\n\n\n\n

\u2014 Tempeh<\/p>\n\n\n\n

ZACK (Bergen, Norway)\u00a0<\/strong><\/p>\n\n\n\n

\u2014 Beer<\/p>\n\n\n\n

\u2014 Black Tea<\/p>\n\n\n\n

\u2014 Coffee<\/p>\n\n\n\n

\u2014 Douchi (Black Bean Sauce)<\/p>\n\n\n\n

\u2014 Gouda Cheese<\/p>\n\n\n\n

\u2014 Kviteseidsm\u00f8r (Norwegian cultured butter) <\/p>\n\n\n\n

\u2014 Sourdough Bread<\/p>\n\n\n\n

\u2014 Soy Sauce<\/p>\n\n\n\n

\u2014 Vinegar<\/p>\n\n\n\n

\u2014 Yoghurt<\/p>\n\n\n\n

#AdversarialFoodDesign<\/p>\n\n\n\n

#AppropriateBiotechnology<\/p>\n\n\n\n

#Bergen<\/p>\n\n\n\n

#BiodiversityOfTheKitchen<\/p>\n\n\n\n

#Brighton<\/p>\n\n\n\n

#Chennai<\/p>\n\n\n\n

#CulinaryBiodiversity<\/p>\n\n\n\n

#DatabasesOfTaste<\/p>\n\n\n\n

#DecadenceForAll<\/p>\n\n\n\n

#Dhokla<\/p>\n\n\n\n

#Disgust<\/p>\n\n\n\n

#Dublin<\/p>\n\n\n\n

#EnvironmentAsInterface<\/p>\n\n\n\n

#Fermentation<\/p>\n\n\n\n

#Food<\/p>\n\n\n\n

#FoodHistory<\/p>\n\n\n\n

#FoodDesign<\/p>\n\n\n\n

#Idly<\/p>\n\n\n\n

#IntentionalFoodCommunities<\/p>\n\n\n\n

#Kviteseidsm\u00f8r<\/p>\n\n\n\n

#LactoFermentation<\/p>\n\n\n\n

#MicrobiomeOfTheKitchen (an interesting article is here<\/a> (.PDF) by pg. 22: “Good germs, Bad Germs \u2014\u00a0participatory ‘metagenomics’ of the domestic microbiome” by Carmen Mcleod<\/a> + Jamie Lorimer<\/a> <\/p>\n\n\n\n

#Porto<\/p>\n\n\n\n

#RecombinatorialCuisine<\/p>\n\n\n\n

#SlowBiotechnology<\/p>\n\n\n\n

#SocialBiotechnology<\/p>\n\n\n\n

#Workshop<\/p>\n","protected":false},"excerpt":{"rendered":"

Today is the first day of an in-studio fermentation workshop which we will be running over the next 2 weeks. […]<\/p>\n","protected":false},"author":1,"featured_media":6250,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-6249","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/6249","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/comments?post=6249"}],"version-history":[{"count":2,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/6249\/revisions"}],"predecessor-version":[{"id":6253,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/6249\/revisions\/6253"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media\/6250"}],"wp:attachment":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media?parent=6249"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/categories?post=6249"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/tags?post=6249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}