September 14, 2015 through May 31, 2016
What: Bodies and Spirits: Health and the History of Fermentation and Distillation
When: September 14, 2015 through May 31, 2016
Where: Health Sciences Libraries, Wangensteen Historical Library, 568 Diehl Hall
Hours: Open during regular library hours at the Wangensteen Historical Library
For centuries science and industry, along with alewives and brewers, have developed techniques using and modifying life forms like yeast, molds, and bacteria, to create a host of new therapies and produce better foods and beverages. From 16th-century handwritten recipes for beer and wine to Louis Pasteur’s groundbreaking microbial investigations of fermentation, this exhibit explores the historical health and medical relevance of beer, wine, spirits, and more.
Join us as we strive to connect the growing community of scholars, commercial brewers and distillers, agricultural scientists, and amateur enthusiasts to this exciting history.
