Fermenting Humanity: From Evolution to Edible

Presented by: 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

Please note you will need to answer a few questions to view the webinar recording and to access your CPE.

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