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Accepted Contribution:
Reclaiming microbial diversity: the intersection of fermentation, culture, and health
Sevgi Mutlu Sirakova
(LMU-Rachel Carson Center)
I invite to think with fermentation as a means of nurturing multispecies relations and providing an inclusive space for reflection. Through the lens of yogurt, I aim to contribute to the broader discussion on microbes by connecting them to food practices, cultural heritage, and biodiversity.
Contribution long abstract:
In the context of emerging research on the human microbiome, this presentation addresses the declining microbial diversity and its profound implications for human health and well-being. Drawing from ethnographic fieldwork in Bulgaria and Türkiye, I focus on traditional yogurt-making practices to examine how the industry's inclination for monocultures not only undermines microbial diversity but also erodes the invaluable cultural knowledge and heritage vital for maintaining such diversity. In doing so, I invite participants to explore the role of fermentation as a means of nurturing multispecies relations and providing an inclusive space for both reflection and action. Through the lens of fermentation, my presentation aims to contribute to the broader discussion on microbes by explicitly connecting them to food practices, cultural heritage, and biodiversity.