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.

The virtual talk will be on Thursday June 10th at 4 PM EDT / 10 PM Danish time. Read more and sign up here: https://ceh.ku.dk/news/2021/spring-2021-fermentology-line-up/