Camp 2011 - Version 1.4
Chaos Communication Camp 2011
Project Flow Control
| Speakers | |
|---|---|
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Frantisek Apfelbeck |
| Schedule | |
|---|---|
| Day | Day 2 - 2011-08-11 |
| Room | Kourou |
| Start time | 16:30 |
| Duration | 01:00 |
| Info | |
| ID | 4429 |
| Event type | Lecture |
| Track | Hacker Space Program |
| Language used for presentation | English |
| Feedback | |
|---|---|
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Life foods
Benefits of use of microbial fermentations in food and beverage preparations.
The regular consumption of life foods was very important for healthy life style thousands years ago and the same applies for today. The use of today's scientific knowledge in combination with current technology will allow us to optimise these techniques.
Cultural heritages of human societies around the world include sets of traditional techniques for life-culture foods and beverages preparations the consumption of which was part of everyday life. Documentation and analysis of these techniques can result in deeper understanding of the relationships of the local communities and their environments that has allowed them to live in these locations for many generations. This project discovers and distinguishes key functional elements of these relationships to promote them. This can result in more efficient and environmentally friendly food and beverage culturing approaches combining traditional wisdom with today's scientific understanding and technology, activity described as food and beverage hacking. Open source practices will facilitate promotion of these newly developed approaches and techniques in various communities around the world, improving their sustainability and decreasing their impact on the environment.
Key words: life-culture foods; life-culture beverages; food culturing; beverage culturing; food hacking; beverage hacking; traditional societies; sustainable development; local communities; open source