I study the hands-on practices of fermentation
because they can give us insights
on how to work with microbial life.
Fermentation is a process of transformation,
both literally and figuratively,
and this is thanks to the invisible work of microbes
like bacteria, moulds and yeasts.
And even though we cannot easily see or sense them,
they're everywhere.
They're inside our bodies, on and around us at all times.
Historically, fermentation has been a tangible practice
for humans and microbes to engage with one another.
In a way, food preservation was a common goal.
For the human eater,
actively fermenting food was a way to extend
the longevity of an ingredient.
For the microbe,
food ingredients were their food and shelter.
That's why many food cultures have their particular ferments.
For example, Japan preserved soybeans by making miso.
The Balkans fermented milk to make yogurt.
Eastern Europe made kvass.
Koreans have an assortment of kimchis
and folks all over the world made sourdough bread.
I'm interested in using fermentation
as a way to theorize living together.
I want to change the way we think about microbes
beyond labeling them categorically as good or bad.
And I'm hoping to do so by doing fieldwork
and collaborate with others
who are working in an around fermentation.
