Dynamic Cultures: Fermented Foods and South American Society

Catalog description

Fermented foods, such as wine, bread, and chocolate, are part of the daily lives of most South Americans. The course will offer a comprehensive exploration of these culinary and cultural traditions in Chile, combining scientific understanding with historical and practical insights. We will begin with a study of bread. We will cover various aspects of bread making, including microbiology, fermentation, ingredients, regional varieties, and baking methods. We will introduces yeast, bacteria, and fermentation processes, particularly in bread and wine making. Additionally, we will discuss the history and cultural significance of bread, exploring traditions, festivals, and events. Indigenous South American ingredients like quinoa and amaranth are highlighted, along with different baking methods and regional bread varieties. Lab components involve hands-on activities like growing yeast and baking bread. We will then delve into the rich tradition of wine-making in Chile, starting with an exploration of viticulture and the historical context of wine production. Emphasis is placed on grape biology, cultivation techniques, and the impact of pests and diseases like phylloxera. Discussions extend to the introduction of grape varietals and techniques by Italian and Spanish immigrants, as well as the science behind fermentation and the chemistry of wine. Practical aspects of wine production, such as viniculture techniques, sterilization, and storage, are covered alongside bread-making history and techniques. Expeditions to wineries will provide real-world exposure, while independent study topics range from the economic impact of wine-making to the intersection of wine, bread, and local culture. The course also explores the unique history and microbiology of chocolate production in South America.