This examination highlights the potential of fermentation to address crises in contemporary food systems, suggesting new paths forward.
Contemporary industrialized food systems are facing multiple and complex crises. In part, these can be attributed to overzealous efforts to manage, reduce, and simplify nonhuman life in landscapes, foodscapes, and bodies. In light of this, a search has been underway for alternatives to dominant foodways, and fermentation has been highlighted by many scholars as having radical conceptual, ecological, and political potential.
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Syama Wynn (2026) studied this question.
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