David Chang of Momofuku gives an awesome talk about microbiology and food for Harvard's Science and Cooking seminars, with a special cameo by my very good friend Ben Wolfe, mycologist/botanist/microbiologist/cheese expert extraordinaire. He talks about petrifying pork, the magic of sauerkraut, making miso out of peanut butter, and having a spice rack full of mold.
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ABOUT THE AUTHOR(S)
Christina Agapakis is a biologist, designer, and writer with an ecological and evolutionary approach to synthetic biology and biological engineering. Her PhD thesis projects at the Harvard Medical School include design of metabolic pathways in bacteria for hydrogen fuel production, personalized genetic engineering of plants, engineered photosynthetic endosymbiosis, and cheese smell-omics. With Oscillator and Icosahedron Labs she works towards envisioning the future of biological technologies and synthetic biology design. Follow Christina Agapakis on Twitter