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2 stories tagged ‘Cheese’
A Harvard Summer School class spurs learning through food, by examining how microbes — bacteria and fungi — can help as well as harm when they get into food, doing much of the work preparing cheeses, beer, soy sauce, and even chocolate.
Radcliffe Fellow and anthropologist Heather Paxson is studying small artisanal cheese operations as “ecologies of production” that are both commercial and moral.
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