FERM 101 - History of Fermentation

(3 credits)

This introductory course will approach the history of fermentation and fermented foods and beverages through cultural, political, social and economic themes from Ancient times to the 21st century. Examinations of basic scientific principles and fermentation arts will also be featured. The course will analyze how the various products of fermentation - from alcohol to penicillin - have shaped societies and how those societies have shaped fermented products. These products and the people who have used them range from the religious, political and medical elite to ordinary people. Indeed, while much attention in fermentation studies focuses upon wine and beer, the course will examine how fermented foods became essential items in diets, fermented medicines became standard prescriptions and fermented fuels have become staples in current energy consumption and a hope for future renewable alternatives. The story of fermentation has international dimensions, so the course will utilize transnational examples when applicable. The course will analyze how, at a given time, humans have interacted with fermented products and the social, cultural, political, and economic consequences.