Harvard SEAS lecture 11/14/11, David Chang

Subject – Food Microbiology

I don’t think I have much to say about tonight’s lecture. It was more formal than David Chang’s lecture last year, and it was solely about edible bacteria, whether it’s from lacto-fermentation, inoculating fish that has been steamed/smoked/deydrated with koji mold (katsuobushi), dry aged beef, or David Chang’s own invention of pork bushi.

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