Toward a Global Ecology of Fermented Foods

Globe Institute

Toward a Global Ecology of Fermented Foods

Research output: Contribution to journal › Journal article › Research › peer-review

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Toward a Global Ecology of Fermented Foods. / Dunn, Robert R.; Wilson, John; Nichols, Lauren M.; Gavin, Michael C.

In: Current Anthropology, Vol. 62, No. S24, 2021, p. S220-S232.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Dunn, RR, Wilson, J, Nichols, LM & Gavin, MC 2021, 'Toward a Global Ecology of Fermented Foods', Current Anthropology, vol. 62, no. S24, pp. S220-S232. https://doi.org/10.1086/716014

APA

Dunn, R. R., Wilson, J., Nichols, L. M., & Gavin, M. C. (2021). Toward a Global Ecology of Fermented Foods. Current Anthropology, 62(S24), S220-S232. https://doi.org/10.1086/716014

Vancouver

Dunn RR, Wilson J, Nichols LM, Gavin MC. Toward a Global Ecology of Fermented Foods. Current Anthropology. 2021;62(S24):S220-S232. https://doi.org/10.1086/716014

Author

Dunn, Robert R. ; Wilson, John ; Nichols, Lauren M. ; Gavin, Michael C. / Toward a Global Ecology of Fermented Foods. In: Current Anthropology. 2021 ; Vol. 62, No. S24. pp. S220-S232.

Bibtex

@article{f311cd3c77f64c45acf340aee9a5e8ce,

title = "Toward a Global Ecology of Fermented Foods",

abstract = "The control of microbes in food has been as important to human societies as the domestication of plants and animals. The direct or indirect management of microbes has been critical to food safety, ensuring nutrient availability, and developing desired sensory characteristics in food. Fermentation is more universal than is agriculture inasmuch as it is practiced by agricultural societies, pastoralists, and hunter-gatherers. In addition, fermentation likely predates agriculture, potentially by hundreds of thousands of years. However, we lack a general approach to understanding of (a) when and why technologies associated with fermentation emerged and (b) how those technologies and the microbes associated with them diverged once they emerged. Here we offer a framework for the study of the diversification of fermented foods in and among human societies. In developing this framework, we draw heavily from research on language and more generally cultural diversification.",

author = "Dunn, {Robert R.} and John Wilson and Nichols, {Lauren M.} and Gavin, {Michael C.}",

year = "2021",

doi = "10.1086/716014",

language = "English",

volume = "62",

pages = "S220--S232",

journal = "Current Anthropology",

issn = "0011-3204",

publisher = "University of Chicago Press",

number = "S24",

}

RIS

TY - JOUR

T1 - Toward a Global Ecology of Fermented Foods

AU - Dunn, Robert R.

AU - Wilson, John

AU - Nichols, Lauren M.

AU - Gavin, Michael C.

PY - 2021

Y1 - 2021

N2 - The control of microbes in food has been as important to human societies as the domestication of plants and animals. The direct or indirect management of microbes has been critical to food safety, ensuring nutrient availability, and developing desired sensory characteristics in food. Fermentation is more universal than is agriculture inasmuch as it is practiced by agricultural societies, pastoralists, and hunter-gatherers. In addition, fermentation likely predates agriculture, potentially by hundreds of thousands of years. However, we lack a general approach to understanding of (a) when and why technologies associated with fermentation emerged and (b) how those technologies and the microbes associated with them diverged once they emerged. Here we offer a framework for the study of the diversification of fermented foods in and among human societies. In developing this framework, we draw heavily from research on language and more generally cultural diversification.

AB - The control of microbes in food has been as important to human societies as the domestication of plants and animals. The direct or indirect management of microbes has been critical to food safety, ensuring nutrient availability, and developing desired sensory characteristics in food. Fermentation is more universal than is agriculture inasmuch as it is practiced by agricultural societies, pastoralists, and hunter-gatherers. In addition, fermentation likely predates agriculture, potentially by hundreds of thousands of years. However, we lack a general approach to understanding of (a) when and why technologies associated with fermentation emerged and (b) how those technologies and the microbes associated with them diverged once they emerged. Here we offer a framework for the study of the diversification of fermented foods in and among human societies. In developing this framework, we draw heavily from research on language and more generally cultural diversification.

U2 - 10.1086/716014

DO - 10.1086/716014

M3 - Journal article

AN - SCOPUS:85116358883

VL - 62

SP - S220-S232

JO - Current Anthropology

JF - Current Anthropology

SN - 0011-3204

IS - S24

ER -

ID: 332927568