Microbial ecology, fermentation, and flavour

25 March 2013, 6:30 PM Beveridge Hall, Senate House, University of London

Tickets £15

Tickets available from http://www.londongastronomyseminars.com/upcoming.htm

Pathogenic microbes get all the attention. It is only now, with the advent and popularisation of sophisticated molecular methods, that benevolent microorganisms are beginning to get some of the attention they so richly deserve. From the advances of the human microbiome project (http://www.hmpdacc.org/ ) through to the resurgence of interest in naturally fermented pickles, bacteria, yeasts, and moulds lie at the cutting edge—and direct intersection—of gastronomy and science.

For this reason, we are delighted that our London Gastronomy Seminars 2013 keynote address gathers together some of the leading exponents of the fields of microbiology and culinary invention.

Drs Rachel Dutton and Ben Wolfe of Harvard University have come to prominence for their unique and original combination of research into the dynamics of microbial communities with diverse culinary applications, working with institutions including David Chang’s Momofuku, Noma, and our own Neal’s Yard Dairy.

As Harold McGee told the New York Times, “There really is no one else doing what [Rachel] is doing. Academic microbiologists have not taken an interest in small-scale fermentation, focusing on food safety rather than food quality. There is really only one person at the moment.” In keeping with our seminars’ tradition of tasting the technical, Rachel and Ben will be joined by Dan Felder, head of Research & Development for Momofuku in Manhattan’s East Village, who will speak about the novel fermentations crafted in the restaurant kitchen and about the dynamics of collaboration between chefs and academic researchers.