How do microbial communities change as fermentation techniques move around the world? What happens when people mix far-flung traditions and local ingredients in new ways in new places for new flavours? Joshua Evans, a doctoral candidate in geography and the environment at the University of Oxford and a visiting doctoral student at the University of Copenhagen, will talk about experiments with novel misos he has conducted among chefs and fermenters in some of Copenhagen’s leading kitchens. He will discuss the ideas behind the experiments, share some results and explore what these culinary fermentation experiments tell us about microbial biogeography and domestication histories.