Fermented Landscapes
Lively Processes of Socio-environmental Transformation
- 390 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
About this book
Fermented Landscapes applies the concept of fermentation as a mechanism through which to understand and analyze processes of landscape change. This comprehensive conceptualization of "fermented landscapes" examines the excitement, unrest, and agitation evident across shifting physical-environmental and sociocultural landscapes as related to the production, distribution, and consumption of fermented products. This collection includes a variety of perspectives on wine, beer, and cider geographies, as well as the geography of other fermented products, considering the use of "local" materials in craft beverages as a function of neolocalism and sustainability and the nonhuman elements of fermentation. Investigating the environmental, economic, and sociocultural implications of fermentation in expected and unexpected places and ways allows for a complex study of rural-urban exchanges or metabolisms over time and space—an increasingly relevant endeavor in socially and environmentally challenged contexts, global and local.
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Information
Table of contents
- Cover
- Title Page
- Copyright Page
- Dedication
- Contents
- List of Illustrations
- List of Tables
- Acknowledgments
- Introduction
- Part 1
- 1. Fermented Landscapes
- 2. Booze as a Public Good?
- 3. Landscapes of Failure
- Part 2
- 4. Leaving the Old Kentucky Home
- 5. Apples and Actor-Networks
- 6. Migration and the Evolving Landscape of U.S. Beer Geographies
- 7. The Goût du Terroir and Culinary Culture of Bloody Mary Cocktails in the United States
- 8. Farm-to-Bar and Bean-to-Bar Chocolate on Kauaʻi and the Big Island, Hawaiʻi
- 9. Kombucha Culture
- Part 3
- 10. Fermentation and Kitchen/Laboratory Spaces
- 11. Zymurgeography?
- 12. Raw Power
- 13. The Spandrels of San Marcos?
- 14. On the Future of Fermented Landscapes as a Focus of Study
- Contributors
- Index
- About Colleen C. Myles