Contenu du sommaire : Cultures of Fermentation

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