Note sull'episodio
Dr. Rob Dunn is an an evolutionary biologist, currently a professor at both the Center for Evolutionary Hologenomics at the University of Copenhagen and in the Department of Applied Ecology at North Carolina State University, where he holds the title of Senior Vice Provost for University Interdisciplinary Programs. He discusses the evolution of flavor and fermentation practice.
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fermentationmicrobiomeflavorculturedrhetoricsciencehistorystanfordrob dunn