Taste-shaping-natures: making novel miso with charismatic microbes and new Nordic fermenters in Copenhagen
Taste shapes evolution, microbes make tasty food, and humans and microbes have been shaping each other for a long while. Yet anthropological accounts of evolution and domestication have given little consideration to taste, microbes, or fermentation. In this paper we develop the concept of “taste-sha...
| Главные авторы: | , |
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| Формат: | Journal article |
| Язык: | English |
| Опубликовано: |
University of Chicago Press
2021
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