Calendar

21 Sept. 2022, 16:30-19:00

BLOOM x IDA: Symbiosens tidsalder

Vi lever i symbiosens tidsalder.
En videnskabelig revolution er i gang i biologien, og det er bakterierne i vores maver og et virvar af forbindelser i naturens verden, der har sat den i gang. Forskningen er ved at gøre op med forestillingen om, at vi alene er biologiske individer, for hverken i naturen eller i vores egne kroppe er vi så selvtilstrækkelige og uafhængige, som vi går og tror. Vi er værter, der lever i symbiose med et væld af andre livsformer.
10 June 2021, 22:00

Inuit Fermentation: Animal-based & Archaic

As part of the Arctic Indigenous diet, Inuit fermented foods are all animal-sourced, even the ones made from plants. From the stomach content of the caribou to the seabirds in sealskins, this short seminar introduces Inuit fermented foods illustrating how these rare foods present us with an opportunity to appreciate the diversity of dishes and flavours that might come from an entirely animal-sourced diet. Aviaja Hauptmann, who is an Inuk microbiologist, will discuss the role that Inuit fermentation has played and has the potential to play in the future.
6 May 2021, 22:00

The Safety of Fermented Foods: Raw-milk vs. Pasteurized Cheese(s)

By bringing into view the artisan techniques of cheesemaking that can accomplish food safety on a par with (or may even exceed) pasteurization, Heather Paxton reframes cheese safety as a matter of holistic practice, not merely “clean” inputs. She will also reflect on the role and challenge of classification — how best to sort a limitless variety of cheese types into meaningful categories — for safety regulators, producers, retailers and consumers alike.
15 Apr. 2021, 19:00

The Neanderthal's Cookbook

Join Rob Dunn and Rebecca Wragg Sykes to learn some Neanderthal recipes! Sykes has recently published the best-selling book, Kindred considering the story of Neanderthals in light of her own research and new discoveries. Dunn, who has, along with Monica Sanchez, just published a new book about the evolution of flavor and its role in human evolution, Delicious, will talk to Sykes about the Neanderthal cooking, Neanderthal tastes and the extent to which Neanderthals had local culinary cultures. Sykes and Dunn close their conversation with a recipe for a Neanderthal-inspired mixed drink
1 Apr. 2021, 22:00

The Evolution of Sour Taste in Hominids

Rob will begin with a discussion of ongoing work he, along with Mick Demi, Brad Taylor, and Ben Reading are doing on the evolution of taste. He will then focus on the evolution of sour taste. Rob will discuss new insights into when and why sour taste evolved, when and why sour tastes became attractive to our ancestors and how sour taste helped early humans (and before them Homo erectus) begin to ferment foods. Rob Dunn is the author of Never Home Alone and the forthcoming book with Monica Sanchez, Delicious (Princeton University Press)
23 Oct. 2020, 14:00

How to Write a Book About Science, with Practical Lessons and One Never-Before-Heard Story

This seminar features Professor Rob Dunn, who is a writer, biologist and professor. In this informal virtual conversation Rob will tell us how to write a book about science along with practical lessons and one never-before-heard story. Rob has authored six books, including Every Living Thing, The Wild Life of Our Bodies, The Man Who Touched His Own Heart, and Never Home Alone, and has written for magazines such as National Geographic, Scientific American, Smithsonian Magazine and many others.
24 Sept. 2020, 22:00

Spices in Mesopotamian Food

Every Thursday at 4pm EDT / 10 pm Danish time the next few months (with a few exceptions) you can listen to short virtual seminars about the culture, history and science behind the foods you have at home such as beer, cheese and sourdough.

The world’s oldest culinary recipes exist in the form of clay tablets from ancient Babylonia dating to the 18th century BCE. In this talk, Patricia Jurado, Gojko Barjamovic and Pia Sörensen from Harvard University will introduce the history and science of the recipes, as well as their team’s efforts interpreting and reproducing them.