Series of dialogues to bring together scientific and cultural ways of knowing about fermented foods

In a recent scientific publication, fermented foods were defined as “foods made through desired microbial growth and enzymatic conversions of food components”. But scientific study is not the only way of knowing about fermented foods. Since many of these foods have been made traditionally by groups around the world for millennia, it is also crucial to advance knowledge about them by incorporating perspectives on cultural practices, Indigenous food sovereignty, women’s rights, artistic expression, and more.

To deepen our collective knowledge of fermented foods, four UC Davis experts are holding a series of interdisciplinary dialogues between January and March, held virtually. The series is organized by ISAPP board member and UC Davis Professor Maria Marco, with collaborators Drs. Aviaja Hauptmann (project leader at Greenland Center for Health Research at the University of Greenland, Ilisimatusarfik), Jessica Perea (Native American Studies, UC Davis), and Stephanie Maroney (Program Manager at UC Davis Humanities Institute).

“This series is timely because of the significant decline in consumption of traditional foods worldwide,” says Prof. Marco. “These dietary changes can mean a loss of knowledge on how traditional fermented foods are made and the benefits those foods provide to human health and well-being. By including different groups in the discussion on fermented foods we may open new ways of learning and new opportunities to support Indigenous Peoples.”

The lectures are free of charge and open to scientists, artists, and members of the general public who want to explore different sources of knowledge to move toward “radical/relational approaches to fermentation”.

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The dialogues will be held on January 28th, February 11th, February 25th, and March 11th.

Pre-registration is required

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