Fermentation Fetishism and the Emergence of a Political Zymology

29 Pages Posted: 1 May 2024 Last revised: 29 Oct 2024

See all articles by Joshua Evans

Joshua Evans

Technical University of Denmark - The Novo Nordisk Foundation Center for Biosustainability- Sustainable Food Innovation Group

Jamie Lorimer

University of Oxford - School of Geography and the Environment

Date Written: November 28, 2023

Abstract

A fermentation renaissance is afoot. This revival has given rise to work in the environmental humanities that mobilizes DIY fermentation to ground a progressivist politics. We share in this enthusiasm, but articulate a concern that imputing an essential politics to fermentation is not possible, and risks turning it into a fetish. Drawing on a range of work on fermentation, some of which has raised similar concerns, we outline a political zymology (zymology being the science of fermentation), channeling the concerns of political ecology to facilitate a critical engagement with fermentation’s diversity and avoid its fetishization. We begin by defining fermentation, situating the fermentation zeitgeist in the ongoing microbial moment, and reviewing recent scholarly work on fermentation that proposes an essential fermentation politics. We then develop a framework for political zymology, articulating four dimensions for differentiating fermentations—ecology, microbiopolitics, political economy, and cultural politics—and, in doing so, de-fetishizing it. In conclusion, we offer a typology of modes of political zymology, grounding our hope that this framework will engage colleagues thinking with fermentation, and gesturing toward an additional, complementary mode of political zymology of collaboration across disciplines and professions.

Suggested Citation

Evans, Joshua and Lorimer, Jamie, Fermentation Fetishism and the Emergence of a Political Zymology (November 28, 2023). Available at SSRN: https://ssrn.com/abstract=4814005 or http://dx.doi.org/10.2139/ssrn.4814005

Joshua Evans (Contact Author)

Technical University of Denmark - The Novo Nordisk Foundation Center for Biosustainability- Sustainable Food Innovation Group ( email )

Lyngby
Denmark

Jamie Lorimer

University of Oxford - School of Geography and the Environment ( email )

Mansfield Road
Oxford OX1 3TB, OX1 3QY
United Kingdom

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