Current anthropology: A world journal of the sciences of man

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  Año 2021, Número Extraordinario 24. Dedicado a: Cultures of fermentation

  • Cultures of Fermentation: Wenner-Gren Symposium Supplement 24

    Danilyn Rutherford

    págs. 193-196

    

  • Cultures of Fermentation: Living with Microbes: An Introduction to Supplement 24

    Jessica Hendy, Matthäus Rest, Mark Aldenderfer, Christina Warinner

    págs. 197-206

    

  • Predigestion as an evolutionary impetus for human use of fermented food

    Katherine R. Amato, Elizabeth K. Mallott, Paula D’Almeida Maia, Maria Luisa Savo Sardaro

    • Resumen

    págs. 207-219

    

  • Toward a global ecology of fermented foods

    Robert R. Dunn, John Wilson, Lauren M. Nichols, Michael Gavin

    • Resumen

    págs. 220-232

    

  • Prehistoric fermentation, delayed-return economies, and the adoption of pottery technology

    Oliver E. Craig

    • Resumen

    págs. 233-241

    

  • Seeking prehistoric fermented food in Japan and Korea

    Shinya Shoda

    • Resumen

    págs. 242-255

    

  • Cultured Milk: Fermented Dairy Foods along the Southwest Asian–European Neolithic Trajectory

    Eva Rosenstock, Julia Ebert, Alisa Scheibner

    • Resumen

    págs. 256-275

    

  • Missing microbes and other gendered microbiopolitics in bovine fermentation

    Megan Tracy

    • Resumen

    págs. 276-286

    

  • Living machines go wild: Policing the imaginative horizons of synthetic biology

    Eben Kirksey

    • Resumen

    págs. 287-297

    

  • From immunity to collaboration: Microbes, waste, and antitoxic politics

    Amy Zhang

    • Resumen

    págs. 298-310

    

  • The nectar of life: Fermentation, soil health, and bionativism in indian natural farming

    Daniel Münster

    • Resumen

    págs. 311-322

    

  • Microbial antagonism in the Trentino alps: Negotiating spacetimes and ownership through the production of raw milk cheese in alpine high mountain summer pastures

    Roberta Raffaetà

    • Resumen

    págs. 323-332

    

  • Protecting Perishable Values: Timescapes of moving fermented foods across oceans and international borders

    Heather Paxson

    • Resumen

    págs. 333-342

    

  • Enduring cycles: Documenting dairying in Mongolia and the Alps

    Björn Reichhardt, Zoljargal Enkh-Amgalan, Christina Warinner, Matthäus Rest

    • Resumen

    págs. 343-348

    

  • Preserving the microbial commons: Intersections of ancient DNA, cheese making, and bioprospecting

    Matthäus Rest

    • Resumen

    págs. 349-360

    

  • Taste-shaping-natures: Making novel miso with charismatic microbes and new nordic fermenters in Copenhagen

    Joshua Evans, Jamie Lorimer

    • Resumen

    págs. 361-375

    

  • Bamboo shoot in our blood: Fermenting flavors and identities in Northeast India

    Dolly Kikon

    • Resumen

    págs. 376-387

    

  • Fermentation in post-antibiotic worlds: Tuning in to sourdough workshops in Finland

    Salla Sariola

    • Resumen

    págs. 388-398