Contenu du sommaire : Cultures of Fermentation
Revue | Current Anthropology |
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Numéro | Vol.62, Sup. n°24, 2021 |
Titre du numéro | Cultures of Fermentation |
Texte intégral en ligne | Accessible sur l'internet |
Articles
- Cultures of Fermentation: Wenner-Gren Symposium - Danilyn Rutherford p. 193–196
- Cultures of Fermentation: Living with Microbes: An Introduction - Jessica Hendy,Matthäus Rest,Mark Aldenderfer, and Christina Warinner p. 197–206
- Predigestion as an Evolutionary Impetus for Human Use of Fermented Food - Katherine R. Amato,Elizabeth K. Mallott,Paula D'Almeida Maia, and Maria Luisa Savo Sardaro p. 207–219
- Toward a Global Ecology of Fermented Foods - Robert R. Dunn,John Wilson,Lauren M. Nichols, and Michael C. Gavin p. 220–232
- Prehistoric Fermentation, Delayed-Return Economies, and the Adoption of Pottery Technology - Oliver E. Craig p. 233–241
- Seeking Prehistoric Fermented Food in Japan and Korea - Shinya Shoda p. 242–255
- Cultured Milk: Fermented Dairy Foods along the Southwest Asian–European Neolithic Trajectory - Eva Rosenstock,Julia Ebert, and Alisa Scheibner p. 256–275
- Missing Microbes and Other Gendered Microbiopolitics in Bovine Fermentation - Megan Tracy p. 276–286
- Living Machines Go Wild: Policing the Imaginative Horizons of Synthetic Biology - Eben Kirksey p. 287–297
- From Immunity to Collaboration: Microbes, Waste, and Antitoxic Politics - Amy Zhang p. 298–310
- The Nectar of Life: Fermentation, Soil Health, and Bionativism in Indian Natural Farming - Daniel Münster p. 311–322
- Microbial Antagonism in the Trentino Alps: Negotiating Spacetimes and Ownership through the Production of Raw Milk Cheese in Alpine High Mountain Summer Pastures - Roberta Raffaetà p. 323–332
- Protecting Perishable Values: Timescapes of Moving Fermented Foods across Oceans and International Borders - Heather Paxson p. 333–342
- Enduring Cycles: Documenting Dairying in Mongolia and the Alps - Björn Reichhardt,Zoljargal Enkh-Amgalan,Christina Warinner, and Matthäus Rest p. 343–348
- Preserving the Microbial Commons: Intersections of Ancient DNA, Cheese Making, and Bioprospecting - Matthäus Rest p. 349–360
- Taste-Shaping-Natures: Making Novel Miso with Charismatic Microbes and New Nordic Fermenters in Copenhagen - Joshua Evans and Jamie Lorimer p. 361–375
- Bamboo Shoot in Our Blood: Fermenting Flavors and Identities in Northeast India - Dolly Kikon p. 376–387
- Fermentation in Post-antibiotic Worlds: Tuning In to Sourdough Workshops in Finland - Salla Sariola p. 388–398