Thesis
Taste shaping natures: a multiplied ethnography of translated fermentation in the New/er Nordic Cuisine
- Abstract:
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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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Authors
Contributors
+ Lorimer, J
Institution:
University of Oxford
Division:
SSD
Department:
SOGE
Sub department:
Geography
Role:
Supervisor
+ Greenhough, B
Institution:
University of Oxford
Division:
SSD
Department:
SOGE
Role:
Supervisor
ORCID:
0000-0002-7351-2619
Funding
+ Mortimer May Fund
More from this funder
Programme:
Mortimer May DPhil Scholarship in Human Geography
Bibliographic Details
- Type of award:
- DPhil
- Level of award:
- Doctoral
- Awarding institution:
- University of Oxford
Item Description
- Language:
- English
- Keywords:
- Subjects:
- Deposit date:
- 2022-06-06
Related Items
Terms of use
- Copyright holder:
- Evans, JD
- Copyright date:
- 2022
- Rights statement:
- The author retains sole copyright of the thesis, except of those parts owned by others which have been reproduced with permission or under the fair dealing exception for criticism and review.
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