Why do we love foods like stinky cheese or pungent kimchi? In this presentation, Soo-Yuen Lee, director of the School of Food Science and sensory scientist, will discuss the mechanism of olfaction (smell) and experience various fermented foods.  Come and enjoy learning about the fermentation process as well as taste test a few beloved fermented products. Hosted by the WSU Pullman Common Reading Program and the Jordan Schnitzer WSU Museum of Art.