An online seminar this afternoon, Friday, September 25, looks at Living cultures: cultivating the knowledges and ecologies of our fermented foods.
In the talk, Assistant Professor Veronica Sinotte, University of Copenhagen, considers what knowledge of heritage food practices we can recover or illuminate. Why are these biocultural insights pertinent to both past and present foods? How might we cultivate these living cultures to make delicious, nutritious, and sustainable foods?
To explore these questions, she traces the biocultural ecologies of three fermented foods. The first takes us to Turkey and the Balkans, where we find a traditional yogurt recipe made with ants. The second follows bacteria from fruits and flowers into vinegar and the third looks at sooans, a fermented food made from oat husks, or sids.
You can attend the seminar, which begins at 4pm, in person, at the UHI Orkney lecture theatre, on online via Teams here.
