About: Monday Aperitivo is an informal forum, where people can address their views with an amount of passion of a specific subject related to food.
A forum from where dialogs and discussions between sciences, craftsmanship and industry take place to stimulate the appetite for progress.
Time and place: Every last Monday of the month from 4.30 pm - 6.30 pm, people can participated to listen, discuss and learn from invited speakers. There will be 2-3 speakers from different disciplines that approach a specific subject of food and science that Monday.
The goal: We, as the Nordic Food Lab, aim to create an inspiring forum where we communicate what we do. Furthermore, we want to connect, inspire, challenge and learn from scientists, chefs, students, food industry and people that passionate about science and food.
This Monday's topic:
Sourdough - a mixture of yeasts and bacteria that co-exist to naturally leaven bread. Human’s use of the living culture can be tracked back to over 5000 years ago. Back then, people did not have an explanation for the spontaneous rise of bread, and rather explained it by either magic or religion.
With the development of scientific microbiology in the 19th century, the rise of bread was attributed to the presence of wild yeasts from the atmosphere. They form a symbiotic relationship with lactic acid bacteria that create the characteristic sourness in the bread. In addition to that, these microorganisms produce extraordinarily complex flavors, aid us in digestion and unlock health benefits compared to industrial breads, which are usually made from commercial yeast. But what makes the difference? And why should we care anyhow?
These and many more questions will be answered by Rasmus Kristensen from Jalm&B and Associate Professor Emerita Åse Hansen from the Department of Food Science at University of Copenhagen. Leigh from Dispensary in Copenhagen will provide us with exciting beverages along the talks.
It takes place March 19 from 16.30-18.30 at the Nordic Food Lab inside Department of Food Science.