October 14, 2012 § Leave a comment

Who ever thought that lowly yeasts would matter so much to us? Or tell us so much about ourselves? Please join us as we decant wines and debunk their hooey with scientific proof and practical examples of yeast and its magical properties. Peter Seidman, a certified sommelier, will enlighten us on what yeasts do for fermentation in making wine — biodynamic, organic, and otherwise. Viva intoxicating beverages! In measure; there will be tasting, so you can tell the difference. Meanwhile, hailing from a few miles west, Ethan Perlstein at Princeton – check out his award-winning mod website – introduces small molecules, including therapeutic drugs (like antidepressants), into simple model organisms such as the budding yeast Saccharomyces cerevisiae (now there’s a mouthful!) and studies the impact on their physiology. Perlstein works at the intersection of cell biology, personalized medicine and quantitative evolutionary theory – shaping a cross-disciplinary perspective he calls evolutionary pharmacology. Amazingly, evolutionarily conserved aspects of human diseases (e.g., schizophrenia and diabetes) get revealed to sober researchers.


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You are currently reading IT YEAST AIN’T THE SAME at Cornelia Street Café.


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