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| biochymickal_arts_20130914 [2016-04-02 05:47] – [Biochymickal Arts 20130914] 122.160.165.76 | biochymickal_arts_20130914 [2024-12-22 07:15] (current) – old revision restored (2022-03-28 23:59) nik | ||
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| day two of [[Biochymickal Arts 2013]] | day two of [[Biochymickal Arts 2013]] | ||
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| ====Welcome/ | ====Welcome/ | ||
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| * 6yr old sample -> tastes ' | * 6yr old sample -> tastes ' | ||
| * not about quantity, but intensity of taste | * not about quantity, but intensity of taste | ||
| - | * " | + | * " |
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| * Korean cuisine (wide range of fermentation (short hot summer, long cold winter), proximity of sea and mountains e.g fish & chestnuts) | * Korean cuisine (wide range of fermentation (short hot summer, long cold winter), proximity of sea and mountains e.g fish & chestnuts) | ||
| * various cuisines as situated on a time line of fermentation | * various cuisines as situated on a time line of fermentation | ||
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| {{> | {{> | ||
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| // // | // // | ||
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| ====the biochemistry of fermentation==== | ====the biochemistry of fermentation==== | ||
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| continued at [[biochymickal_arts_20130915]] | continued at [[biochymickal_arts_20130915]] | ||
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| - | http:// | ||