Upcoming Fermentation Events
EASC has recently launched a new project that will combine Area Studies, the hard Sciences, and Humanities more generally: Cultures of Fermentation. The project assumes a holistic approach to the study of food systems, from the social cultures that define how and what we eat, to the microbial cultures that determine the metabolic structures of our digestive system.
Our staff writer and MA student in East Asian food studies, Adam Noffsinger, will travel to Japan this summer to examine how people interact with their microbial food companions through conversations with producers and consumers and firsthand experience with the products, techniques, and traditions that place Japan at the pinnacle of fermented food culture. Over the following weeks Adam will share his experiences through regular posts to our newly created blog and invites the wider EASC community to follow along as he explores the enchanting world of Japanese fermented food culture.
