Food • 09.12.2024

Power to the microbes: Reclaiming traditional foods for a degrowth food future

By: Christiane Heisse , Sevgi Mutlu Sirakova

Crusty Bread, creamy cheese, bubbly kimchi or refreshing tepache – all cultures have fermented foods and beverages with their own traditions, language, and cultural heritage surrounding them. Fermentation, in this sense, is a living food culture that taps into ancient skills and traditional knowledge. But this knowledge is under attack. As capitalism continues its onslaught on rural, indigenous...