polymorv is a food scientistās take on food and how it interacts with society.
I initially started writing on the way we can bolster our food system for the future and I now use that as a framework to look at pop food sci, recipes, cultural insights, and food news.
polymorv is written with attention to detail, myriad links to published scientific journal articles, and silliness baked in. I find food and dining to be serious, but having some fun never hurts. Share the fun and share the learnings!
Here are top posts that Iād recommend to get an idea of what to expect from this publication:
about the author
polymorv is written by Bob Schultz, a Chicago-based product developer, sensory scientist, and fermentation fiend.
After graduating with his Masters in Gastronomic Sciences in Spain, focusing on koji fermentation optimization, he continued reading and learning about food. Heās worked in alternative proteins, brewing and distilling, fermented proteins, and now chocolate alternatives at Mez Foods.
Bob love running, hiking and being outdoors when Iām not stuck behind a laptop talking about Soylent. Reach out if youāre ever in Chicago and want to take a swim or run a few laps.
Reach out to me for partnerships by emailing hello.polymorv@gmail.com or at one of the following:
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why pay for polymorv?
My intention is to keep the vast majority of my work free and I appreciate any paid subscriptions! Iām working on making perks that bring new ways to appreciate my content and build a community of folks that are interested in the topics I write about!
