Fermented landscapes: Lively processes of socio-environmental transformation

Edited by: Colleen C. Myles

published March 1, 2020; available here

Section 1: Conceptualizing the role of fermentation in processes of landscape change

Ch 1: Fermented landscapes: Considering the macro consequences of micro(be) processes of socio-environmental transformation (Myles)

Ch 2: Booze as a public good? Considering how localized, craft fermentation industries make place for better or worse (Myles, Holtkamp, McKinnon, Baltzly, & Coiner)

Ch 3: Landscapes of failure: Why do some wine regions not succeed? (Overton)

Section 2: Landscapes of ferment, alcoholic or otherwise

Ch 4: Leaving the Old Kentucky Home: Emerging Landscapes of Bourbon Production (Holtkamp, Lavy, Weaver)

Ch 5: Apples and actor-networks: Exploring apples as actors in English cider (Furness & Myles)

Ch 6: Migration and the Evolving Landscape of United States Beer Geographies (Patterson, Hoalst-Pullen, & Batzli)

Ch 7: The goût du terroir and culinary culture of Bloody Mary cocktails in the United States (Zunkel)

Ch 8: Farm-to-bar and bean-to-bar chocolate on Kaua‘i and the Big Island, Hawai‘i: an industry profile and quality considerations (Galt)

Ch 9: “Kombucha Culture”: An ethnography of fermentos in San Marcos, Texas(Yarbrough, Myles, Coiner)

Section 3: Perspectives on the possibilities and limitations of linking fermentation and landscape

Ch 10: Fermentation and Kitchen/Laboratory Spaces (Hey)

Ch 11: Zymurgeography?: Biotechnological ferments and the risks of fermentation fetishism (Murray)

Ch 12: Raw power: For a (micro)biopolitical ecology of fermentation (Sarmiento)

Ch 13: The Spandrels of San Marcos? On the Very Notion of Landscape Ferment as a Research Paradigm (Baltzly)

Ch 14: On the future of “fermented landscapes” as a focus of study (Myles, Furness, & Maleki)