Fermentation: A Discussion on Sustainability

In this discussion we will dive into the science behind the many different types of fermentation, the history of fermentation, the collapse of humanity through our food systems, and how fermentation can lead to a more sustainable mentality.

Bryce Mooney has been cooking for 15 years and fermenting for almost as long; fermentation has been a lifelong passion and is the backbone of his continuous education.

In this discussion we will dive into the science behind lacto fermentation, pickling, Nukazuke Matrix, and Koji and how they all work on a molecular level. I will also delve into the history of food and how all of these fermentation processes evolved. We will discuss Malthusian theory and how humanity has tackled food shortages in the past. And finally we will use history to project the future of food and how we can possibly look to solve the food crisis and how fermentation plays a critical role in getting rid of our wasteful kitchen habits.

This event will be family friendly, although some of the science may be lost on children.

Capacity is limited, be sure to reserve your free tickets below

Date:
Oct 7, 2022
Time:
12:00 PM
- 01:00 PM
Venue:
MIT Museum: The Lee Family Exchange
Location:
MIT Museum, Gambrill Center, 314 Main St, Cambridge, MA 02142
Presented By:

About the
Festival

Cambridge Science Festival, the first of its kind in the United States, is a madcap celebration of science, technology, engineering, art, and math (STEAM). A multifaceted, multicultural event, the Festival makes science accessible, interactive, and fun, highlighting the impact of STEAM in all our lives.

The Cambridge Science Festival was founded by and is produced by the MIT Museum.