Special Fermentation Issue of 'Food, Culture & Society'

In November Food, Culture & Society published my article “Time and Microbes, Tides and Bodies,” and it is a frisson of delight to see that the whole issue has now been released.

Guest edited by Mark Stern and Mike Gill, this special issue gathers scholars and practitioners (and those brave enough to test the boundaries between the two) to think about and to think with fermentation.

I am honoured to be in such bright and bubbly company, from author Julia Skinner to art collective Rice Brewing Sisters Club and from chef Eleni Michael to Maya Hey, microbe scholar and friend extraordinare, to name just a handful. And to add a cherry on top, artist Darich Pérez Reyes has graciously shared prints from his fermentation linoleum cut series.

Rooted in the plural, fermentation is always a choir and never a solo. A thousand thanks to Mark and Mike for shepherding this collaborative project and for including my voice.