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.
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.
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.
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.
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”.
Welcome to the extended landscape of the human microbiome. Designer Philipp Kolmann introduces us to the collaborative relationships between bodies, cultures, food and microbes.
Food Cosmogonies is an experimental online course using critical thinking to re-conceptualise the world through food.