The Milk Trekker
Cheesemaker Trevor Warmedahl visits Tushetian herders in the pastoral highlands of the Caucasus to learn about their adaptive relationship with landscape, livestock and indigenous microbes.
Dairy Non Dairy
Designer Philipp Kolmann is on a quest to create plant-based cheese and save the microbiomes and artisanal food culture of the Alps in the process.
Is it Clean or is it Hygiene?
Through some of the most ancient and familiar food processes, designer Philipp Kolmann addresses the topic of hygiene and its power to threaten biodiversity, physical and even mental health.
Mother’s Hand Taste
Jiwon Woo's project explores whether "son-mat", the flavour imparted to fermented foods by families' unique microflora, can be transmitted through generations and across continents.
Primordial Soup
Sandor Katz talks about the importance of microbes to understanding our evolution, our culture, our food and ourselves. Listen here to his seminal paper “Fermentation as Co-Evolutionary Force”.
What is Us?
Welcome to the extended landscape of the human microbiome. Designer Philipp Kolmann introduces us to the collaborative relationships between bodies, cultures, food and microbes.
Stiff Peaks
Food Cosmogonies is an experimental online course using critical thinking to re-conceptualise the world through food.
