{"id":84,"date":"2013-03-18T16:52:42","date_gmt":"2013-03-18T16:52:42","guid":{"rendered":"https:\/\/test-oldwebsite.igcat.org\/?p=84"},"modified":"2017-04-11T10:05:29","modified_gmt":"2017-04-11T08:05:29","slug":"fermented-frenzy-london-gastronomy-seminars-talk-mouldy-cheese","status":"publish","type":"post","link":"https:\/\/test-oldwebsite.igcat.org\/fr\/fermented-frenzy-london-gastronomy-seminars-talk-mouldy-cheese\/","title":{"rendered":"Fermented frenzy: London Gastronomy Seminars talk mouldy cheese"},"content":{"rendered":"<p>Blue cheese! Beer! Sourdough! Miso! Is it fermentation that creates the flavours you really crave? Then here\u2019s 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\u2019s in the Beveridge Hall at Senate House, so there\u2019s plenty of room; but the \u00a315 tickets are selling fast&#8230; <a href=\"http:\/\/now-here-this.timeout.com\/2013\/03\/22\/fermented-frenzy-london-gastronomy-seminars-talk-mouldy-cheese\/london-gastronomy-seminar\/\" target=\"_blank\">READ MORE<\/a><em><br \/>\n<\/em><\/p>\n<p><em><strong>For more info, see\u00a0<a title=\"londongastronomyseminars.com\/upcoming\" href=\"http:\/\/www.londongastronomyseminars.com\/upcoming.htm\" target=\"_blank\">londongastronomyseminars.com\/upcoming<br \/>\n<\/a><br \/>\n<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Blue cheese! Beer! Sourdough! Miso! Is it fermentation that creates the flavours you really crave? Then here\u2019s 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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":92,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9,6],"tags":[],"class_list":["post-84","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events","category-world-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fermented frenzy: London Gastronomy Seminars talk mouldy cheese - IGCAT<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fermented frenzy: London Gastronomy Seminars talk mouldy cheese - IGCAT\" \/>\n<meta property=\"og:description\" content=\"Blue cheese! Beer! Sourdough! Miso! Is it fermentation that creates the flavours you really crave? Then here\u2019s your chance to find our more about mould, fungi and the microbes that turn food funkier than James Brown taking it to the bridge. 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