Fermenting Humanity: From Evolution to Edible with Jennifer Pereira DWS CWE, Associate Professor and Branden J Lewis, EdD, CEC, Chef & Associate Professor; Johnson & Wales University, Providence, RI
We all know that ‘you are what you eat.’ And most believe that the key to human evolution was our larger-than-average brain combined with the ability to use tools. But it is more likely that we became what we are today thanks to our ability to eat (and drink) a wide variety of fermented foods. Join Chef Branden Lewis, PhD, and Professor Jennifer Pereira of Johnson & Wales University as they delve into our fermented past, present, and future. Explore the many types of fermented foods and beverages that have played a role in every human culture and cuisine across the globe. Discover the benefits, risks, and methods used to produce living foods at home.
Participants will walk away with a greater understanding of:
1. The history of fermentation as a food preservation method
2. Fermentation use in cultures around the world
3. Benefits, risk and methods for home fermentation
Pending approval for 1.0 hour CPE from the Commission on Dietetic Registration.
This webinar is funded in part by the Connecticut Milk Promotion Board.