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Available open access digitally under CC-BY-NC-ND licence. Fermentation is more than food; it’s culture, science and politics. Based on immersive fieldwork in Assam, this book uncovers the social life of microbes, revealing how indigenous knowledge and science collide and coexist.
Price: $44.95
Pages: 192
Publisher: Bristol University Press
Imprint: Bristol University Press
Publication Date:
01 May 2027
ISBN: 9781529256154
Format: Paperback
BISACs:
SCIENCE / Philosophy & Social Aspects, Impact of science and technology on society, SCIENCE / Life Sciences / Microbiology, SOCIAL SCIENCE / Anthropology / Cultural & Social, Mycology, fungi, Social and cultural anthropology, Ethical issues: scientific, technological and medical developments
Salla Sariola is Professor of Sociology at the University of Helsinki.
1. Introduction
2. Fermenting in Assam
3. Masticating Tamul – Sacred and Profane
4. Cooling the Body with Ferments
5. Foraging Rice Beer – Herbs, Cosmologies and Political Ecologies
6. Making Microbes as Culture Heritage
7. Science Looking In
8. Concluding – Cultures of Cultures