Taste shaping natures: a multiplied ethnography of translated fermentation in the New/er Nordic Cuisine
Culinary innovators in Copenhagen are combining far-flung fermentation techniques with Nordic ingredients to yield products and flavours that have not existed before. This flavour-oriented ‘translated’ fermentation is also having broader cultural and material consequences, for these culinary practit...
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| Format: | Thesis |
| Language: | English |
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2022
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