Making a Meal of It — episode 110: Fermentation

This episode is about the dynamic, transformative, ancient, and contemporary process that is fermentation. We also get into feminist theory, the queering of food, and taste in zero gravity during conversations with fermentation experts Joshua Evans and Maya Hey. David and Maxime taste kimchi, miso, and perga (bee bread) in the fermented edition of ‘Stick This in Your Mouth’, and filmmaker Bruce LaBruce responds scrumptiously to the Food Questionnaire.

notes

Episode 110: Fermentation

Duration: 00:56:01

Guests:

Dr. Joshua Evans is a senior researcher at the Novo Nordisk Foundation Center for Biosustainability at the Technical University of Denmark in Copenhagen, where he founded and leads the Sustainable Food Innovation Group. Their work brings together culinary research and development with academic research and practice in the humanities, social sciences, and natural sciences. (photo: Chris Tonnesen)

Dr. Maya Hey is a postdoctoral researcher with the Centre for the Social Study of Microbes at the University of Helsinki. She is the instigatorof food feminism fermentation, an organization that brings together the three themes in publications and conversations that cross culinary, health, and educational participants.

Bruce LaBruce is a filmmaker, photographer, writer, and artist based in Toronto and working internationally. He has written and directed fourteen feature films, including Gerontophilia, which won the Grand Prix at the Festival du Nouveau Cinema in Montreal in 2013, and Pierrot Lunaire, which won a Teddy Award at the Berlinale in 2014. (photo: George Nebieridze)

 

Also mentioned:

Host/Producer: David Szanto
Music: Story Mode
Stock media: ProSoundEffects / Pond5
@makingamealpodcast
makingamealofit.com

 

segments

00:05:23
Josh Evans on novel ferments and space miso

00:22:07
Maya Hey on fermentation as progressive gastronomy

00:38:34
‘Stick This in Your Mouth!’ (the fermented edition)

00:49:58
the Food Questionnaire with Bruce LaBruce

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