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Thesis

Taste shaping natures: a multiplied ethnography of translated fermentation in the New/er Nordic Cuisine

Abstract:

Culinary innovators in Copenhagen are combining far-flung fermentation techniques with Nordic ingredients to yield products and flavours that have not existed before. This flavour-oriented ‘translated’ fermentation is also having broader cultural and material consequences, for these culinary practitioners as well as for their microbial partners’ biogeography, ecology, and likely their evolution. To account for these novelties, I bring together critical scholarship on nature, more-than-human g...

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Division:
SSD
Department:
SOGE
Sub department:
Geography
Research group:
More-than-human Geographies
Oxford college:
Hertford College
Role:
Author
ORCID:
0000-0001-8600-7016

Contributors

Institution:
University of Oxford
Division:
SSD
Department:
SOGE
Sub department:
Geography
Role:
Supervisor
Institution:
University of Oxford
Division:
SSD
Department:
SOGE
Role:
Supervisor
ORCID:
0000-0002-7351-2619
More from this funder
Programme:
Mortimer May DPhil Scholarship in Human Geography
Type of award:
DPhil
Level of award:
Doctoral
Awarding institution:
University of Oxford

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