fer·men·ta·tion

/ˌfərmənˈtāSH(ə)n/

“late Middle English: from Old French ferment (noun), fermenter (verb), based on Latin fermentum ‘yeast’, from fervere ‘to boil’ “

This project is an attempt to explore fermentation, from the biochemical to the cultural context. 

Questions/comments/input/ideas?
Email: info@rottenmenu.com

About the editor

Elisa Caffrey
is a  doctoral candidate in Microbiology & Immunology at Stanford University. She holds a BA in biology and film and electronic arts from Bard College, and an MA in bioinformatics from Johns Hopkins University. Her work is driven by the desire to understand how food fermentation is a reflection of our cultural relationship to microbes through preparation and consumption, scientific understanding, fermentation technolgies, government policies, and health and wellness. 

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