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Applied biotechnologies should not be left to big companies and private interests. In our field, the analogues of Microsoft and Google are called Danone, Kraft Foods, Nestlé, Monsanto, Syngenta,...
Fermentology!
Alternative biotechs ?
Biohacking ?
Food processing
Depollution
Cosmetics
Weapons
Bioart
Research programs
Resources
Events
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Recent...
On topic here: "natural wines", nano-breweries, baslamico,…
Contemporary art was very quick to follow the developements of modern biology. Many artists seem to inscribe their work into the reductionist, scientistic ideology of mainstream biologists. More...
There exists a so called "dogma of molecular biology", which, although considered as obsolete by most researchers, is still widely used by biotech companies to promote their products to the masses...
In fact, fermentation process is omnipresent…
Check here (in french).
Sourdaugh is a lactobacillus culture which is essential in breadmaking.
Free Fermantology Foundation,
La Générale Nord-Est,
14 avenue Parmentier,
75011 Paris, FRANCE.
contact[at]ana-r[dot]org
to be developped.
Many things here (in french)
Here (in french).
to be developped.
Many things here (in french).
LA NUIT DU KIMCHI.
Mardi 15 décembre 2009,
La Suite, 27 rue de la Glacière, 75013 Paris.
Au menu:
- Atelier de fabrication du Kimchi :
Venez avec vos choux chinois, vos radis noirs ou blancs, vos...
Most dried salted meats (and fishes?) could not be preserved without the help of the (lactic) bacteria living on it.
A possible research program would be the comparisons of the different traditions...
In our modern times, we have difficulties to admit that bacterias thrive in our daily food. And hopefully they do, since we are ourselves involeved in a symbiosis with the bacteria living in our...
Bacteria, but also archaea, fungi, viruses…
Free Fermentology Foundation,
La Générale Nord-Est,
14 avenue Parmentier,
75011 Paris, FRANCE.
contact[at]ana-r[dot]org
Les bactéries sont nos amies!
Fermentation for the people!
Here you will find infos about, DIY biotechs, Alternative food processing and biohacking.
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You may either join this site (see below) or contact us directely:
Free Fermentology Foundation,
La générale Nord-Est,
14 avenue Parmentier,
75011 Paris, FRANCE.
contact [at] ana-r [dot] org
Who...
Here (in french).
And I found this:
—- In moc.spuorgoohay|ahcubmok#moc.spuorgoohay|ahcubmok, tinA reneE <ktea4life@…> wrote:
List of Kombucha Tea contents after seven day ferment:
*...
Here (in french).
We want to promote and inititate collaborative works on bacteria and ferments. We are interested in experiments which can be distributed among many participants, and which require no complicated...
A course, in french.
A very good and yet accessible book, in french.
Here is the place to share ferments.
We can provide: water kefir, milk kefir, kombuch, caspian sea yogurt.
We look for: gros-lait, viili, anything we don't know!
Members:
Moderators
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Here (in french).
Although a few plants, flowers, roots, leaves are commestible, most of them a poisonous up to a certain degree, and some of them can be turned into terrible weapons…
And if we consider the realm...
According to Wikipedia, the world largest wiki site:
A Wiki ([ˈwiː.kiː] <wee-kee> or [ˈwɪ.kiː] <wick-ey>) is a type of website that allows users to add, remove, or otherwise edit...
DIY yogurt is still rather popular and ferments of various kinds are commercially available…
There is a few popular traditions that needs to be saved here:
"Gros Lait" in Brittany, various...
