Speaker José Beltrán Escavy
Fermentation has been with us as a cornerstone of human food preparation and preservation for more than 10,000 years. Without it we would not have bread, pickles, yoghurt, alcoholic drinks, cheese, olives, chocolate... It is not only a fascinating subject, but also rather easy to do at home cheaply, providing a supply of healthy, tasty and affordable food to round up a daily diet. I have been fermenting at home for quite a few years, both for food and drinks, and I want to share this experience with all of you. And if at all possible I will be doing a taste-testing of some of my recipes!
This talk will take place on the first floor of the University Centre for Student Life (room 1.24 / 1.25)