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  • Photo taken from the video by Tasmanian Institute of Agriculture
    Photo taken from the video by Tasmanian Institute of Agriculture

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Tasting the fermented: Ole G. Mouritsen and Adam James in Cooking with Science

Video Fermentation is known all over the world. In this video, Professor Ole G. Mouritsen and chef Adam James give their perspectives on the taste of fermented food.

Whether you are in Denmark, in Tasmania, in Asia or in America, you will encounter food or meals with fermented ingredients. Fermentation is known all over the world, and the century-old techniques give both flavour and preservation.

In this video, gastrophysicist, professor Ole G. Mouritsen and chef, fermentation expert Adam James meet with host Kevin Glidden from Tasmanian Institute of Agriculture to give their perspectives on the taste of fermented food.