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Food Science

femented-food-175.jpgThe New York Times put its science nerd hat on today, and profiled two food scientists: Rachel Dutton, a microbiologist who specializes in bacteria in foods like cheese and sourdough bread, and Sandor Ellix Katz, "fermentation guru." Why? Because, as Katz says, "I mean, you really can't get through the day without eating something fermented." [NYT]