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Top chefs, artisanal food producers, and microbiologists join forces to explore new tastes and textures

Chefs from top-notch restaurants are reaching out to microbiologists, seeking advice that goes beyond traditional food safety or conventional food-processing concerns. With or without professional scientific advice, some chefs and food producers are doing their own microbiological experiments, seeking new flavors and textures. In turn, some microbiologists are helping chefs and food producers to develop a deeper understanding of the science underlying their new fermented foods, including cheeses, sauces, and pickles. Fermented foods point to a new understanding of ecological resilience and another of the deep and varied links between humans and microorganisms.

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