December 8, 5:30 pm
Natural fermentation precedes human history. Since ancient times, humans have applied the fermentation process to enrich the diet through development of a diversity of flavors, aromas, and textures in food substrates as well as to preserve substantial amounts of food. Widely consumed fermented drinks and foods include, wine, beer, vinegar, sauerkraut, yogurt, cheese and many more.
Fermentation describes a dynamic state of transformative action of microorganisms. With “Ferment the City!” we explored if this phenomenon might actually be transferable and applicable to other forms of transformation, change or development.
After all, fermentation is always a social process involving communities of organisms and not individuals. With a focus on communities, social fermentation can be defined as a state in which a group of people catalyses change and development. It’s a state of social collective agitation, an engine for social change and transformation.
Together we spark grassroots movements and all of us are starter cultures.
Stefan Simon engages in environmental issues ranging from climate change to the circular economy. His research on air pollution brought him to Taiwan where he worked as a research assistant at the Research Center for Environmental Change and immersed in Asia’s green grassroots movements. He is currently working on environmental protection and air pollution control for TÜV Rheinland in Köln. Stefan holds a Bachelor in Ecological Impact Assessment from the University of Koblenz and a Master’s degree in Landscape Ecology from the University of Münster.
Due to the Coronavirus pandemic, the talk will be held via Zoom. You will find the Zoom-link and the access data below.
Online KISDtalks Winter Term 2020/21
via Zoom: https://th-koeln.zoom.us/j/88240480389
Meeting-ID: 882 4048 0389