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fermentation

A plate of four idli is served with a bowl of sambhar and chutney.

The Evolution of Idli From Old World staple to the world's largest batter factory, celebrating the humble south Indian breakfast staple in all its forms

Project

Body Heat to Harvest A necklace that ferments tempeh using your body's heat

Journal

Failure as Flavor

Profile

A Touchstone of Korean Sool-Brewing The Heritage Microbial Practices at Hana Makgeolli

Essay

Fermentation as Care What are cultures to cultures?

Profile

Kreung Cambodia Inspiring New Food Futures through Khmer Preservation Techniques

Profile

Meet the “Bacterial Care-Taker” behind New York’s Anti-Conquest Bread Co.

Miso through scanning electron microscope.

Interview

Sandor Katz on interspecies collaboration and reclaiming food through fermentation

Zymurgy_XXX Ceramic Crocks Brings Ecological Thinking into the Kitchen

Tiffany Jaeyeon Shin Ferments History, Politics and Geography in Her Newest Artwork, M for Membrane

Food Design Friday: Cooking for Climate Change, Redesigning a Tea Pot and Biomimicry in Architecture

Chido Govera and Josh Evans on Thinking Edibility Otherwise

Beyond Fermentation at Noma’s R+D Lab

Meditations on Fermentation: A Taste of the Future from Baroo Chef Kwang Uh

On the Beauty and Bacteria of Natural Wines

How This BioTech Startup is Tackling Malnutrition with Engineered Probiotics