Blue cheese! Beer! Sourdough! Miso! Is it fermentation that creates the flavours you really crave? Then here’s your chance to find our more about mould, fungi and the microbes that turn food funkier than James Brown taking it to the bridge. The London Gastronomy Seminars have a two-hour talk on the subject this Monday, 25 March, from 6.30pm. This time it’s in the Beveridge Hall at Senate House, so there’s plenty of room; but the £15 tickets are selling fast, so you’d best book earlier rather than later. The speakers are, as ever, the leading academics in their field: Rachel Dutton, Benjamin Wolfe, and Dan Felder. Guy Dimond
For more info, see londongastronomyseminars.com/upcoming.