Overview

Fermented Landscapes applies the concept of fermentation as a mechanism through which to understand and analyze processes of landscape change. This comprehensive conceptualization of ""fermented landscapes"" examines the excitement, unrest, and agitation evident across shifting physical-environmental and sociocultural landscapes as related to the production, distribution, and consumption of fermented products. This collection includes a variety of perspectives on wine, beer, and cider geographies, as well as the geography of other fermented products, considering the use of ""local"" materials in craft beverages as a function of neolocalism and sustainability and the nonhuman elements of fermentation. Investigating the environmental, economic, and sociocultural implications of fermentation in expected and unexpected places and ways allows for a complex study of rural-urban exchanges or metabolisms over time and space-an increasingly relevant endeavor in socially and environmentally challenged contexts, global and local.

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9781496207760

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Fermented Landscapes serves up an expansive, methodologically diverse array of theoretical and empirical approaches to the study of fermented foods and should give any aspiring researcher a wealth of inspiration to expand their thinking about the connections between people, place, and foodstuffs in the midst of transmogrification. -Steven M. Schnell, professor of geography at Kutztown University of Pennsylvania and editor of Journal of Cultural Geography -- Steven M. Schnell Fermented Landscapes is a must-read addition to the literature. Myles and the other contributors to the volume provide the reader with a series of eclectic insights into the process of fermentation and the landscapes that result. The breadth of the products considered (from chocolate to kombucha) and the landscapes visited (from Kentucky to Hawai'i) make for particularly fascinating reading. -Neil Reid, professor of geography and planning at the University of Toledo -- Neil Reid

Fermented Landscapes is a must-read addition to the literature. Myles and the other contributors to the volume provide the reader with a series of eclectic insights into the process of fermentation and the landscapes that result. The breadth of the products considered (from chocolate to kombucha) and the landscapes visited (from Kentucky to Hawai'i) make for particularly fascinating reading. -Neil Reid, professor of geography and planning at the University of Toledo -- Neil Reid Fermented Landscapes serves up an expansive, methodologically diverse array of theoretical and empirical approaches to the study of fermented foods and should give any aspiring researcher a wealth of inspiration to expand their thinking about the connections between people, place, and foodstuffs in the midst of transmogrification. -Steven M. Schnell, professor of geography at Kutztown University of Pennsylvania and editor of Journal of Cultural Geography -- Steven M. Schnell

Author Information

Colleen C. Myles is an associate professor of geography at Texas State University. For more information about the author, visit her website: fermentedlandscapes.wp.txstate.edu

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