Event

Café Scientifique (9-15)

September topic: Bodies and Spirits: Health and the History of Fermentation and Distillation

For centuries, science and industry, along with alewives and brewers, have developed techniques using and modifying life forms like yeast, molds, and bacteria, to create a host of new therapies and produce better foods and beverages. From 16th-century handwritten recipes for beer and wine to Louis Pasteur's groundbreaking microbial investigations of fermentation, this exhibit explores the historical health and medical relevance of beer, wine, spirits and more. Join exhibit developers from the U of M's Wangensteen Historical Library in an exploration connecting the growing community of scholars, commercial brewers and distillers, agriculture scientists, and amateur enthusiasts to this exciting history.