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TZID:Pacific/Honolulu
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CLASS:PUBLIC
CREATED:20260516T230504Z
DESCRIPTION:Fermenting for the Future reveals the fascinating story of tsukemono, the rich variety of pickles that have been an integral part of the Japanese diet for over a thousand years. Today, industrial pasteurization and declining agrodiversity have led to the disappearance of many of the hundreds of traditional tsukemono along with their benefits to human health. While fermenting vegetables and fruits was once a task of domestic drudgery, Aya Hirata Kimura shows how the art of tsukemono can now be appreciated as a catalyst for sociocultural change amid a growing awareness of the drawbacks of antibiotic modernity. Lunch will be provided at this talk.
DTEND;TZID=Pacific/Honolulu:20260506T233000Z
DTSTAMP:20260516T230504Z
DTSTART;TZID=Pacific/Honolulu:20260506T223000Z
LAST-MODIFIED:20260516T230504Z
LOCATION:Moore Hall, Room 319
PRIORITY:5
SEQUENCE:0
SUMMARY;LANGUAGE=en-us:The Ecotone with Aya Hirata Kimura - ‘Fermenting for the Future'
TRANSP:OPAQUE
UID:177900870445472web-support-l@lists.hawaii.edu
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