Ripe for Change: How FermentationDrove History (LNC 227)

Term: 2025-2026 Academic Year Spring

Faculty

	Sarah A MaveetyShow MyInfo popup for Sarah A Maveety
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	Jordan T. KuckShow MyInfo popup for Jordan T. Kuck
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Schedule

Tue-Fri, 9:30 AM - 10:45 AM (1/12/2026 - 5/6/2026) Location: MAIN MS 209

Description

This course investigates a natural biological process and underappreciated force of history: fermentation. Mixing Microbiology with History, students will gain knowledge of how fermentation works while also exploring fascinating cases of how humans’ desire for fermented goods changed the course of history. Meets General Education Distribution Areas: Pre-2025: III.A or III.D (pre-2025); 2025+: Interdisciplinary Thinking, Historical Thinking, Global Awareness; Focus Area: Global Studies, Gender, Race, and Class Studies