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Message posted on 13/01/2022

EASST panel #9: Fermentation Futures


For folks interested in the worlds of microbes, microbiomes, and fermentati=
on, our open panel for EASST is now accepting submissions. Join us in our o=
L #009), which will be convened by Salla Sariola and myself. While EASST is=
 based in Europe, we welcome submissions from far and wide=97across the glo=
be and across the disciplines=97and we look forward to a robust conversatio=
n about fermentation futures.

Conference Details

Dates: 06-09 July 2022
Location: Madrid, Spain
Tentative Timeline: Submissions due 01 February, Papers reviewed by convene=
rs, Authors notified by 28 February, Registration begins 15 March, 2022

Submission Process

  *   please submit an abstract of up to 300 words in English using the EAS=
ST platform online (
  *   abstract should include main arguments, methods, and contributions to=
  *   when submitting your abstract, please select panel #9 on the form lin=
ked above
  *   for questions, please contact

Please share this call to anyone who you think would be interested. A detai=
led panel description can be found here:

All best from afar,
Maya Hey



Fermentation, microbes and microbiomes. At first glance, it would seem that=
 these three domains
arrange themselves in a linear manner=97that we use microbes in fermented p=
roduce to secure a
healthy gut. In this frequently and publicly repeated framing, microbes are=
 a lively and
technoscientific prosthesis, such that the doings of fermentation aim to op=
timise the endgame of
human thriving. By focusing on the outcome, ferments become literal elixirs=
 to restore off-kilter gut
microbiomes and, with it, the responsibilization of the individual reinforc=
es a healthist approach to
fermentation (as in the sentiment, =93eat this, not that, because it=92s go=
od for your microbiome=94).

Instead of a narrow focus of optimisation, this panel puts fermentation pra=
ctices, the gerunds, the
making, as the analytical focal point. Focusing on practices with microbes =
during fermentation
processes brings attention to the multiplicity of microbes (not their singu=
larity) and renders our
relationships to them contingent (not causal). Whether or not we are aware =
of their presence,
microbes are unruly and mobile, mingling and traveling across multiple micr=
obiomes in ways that
continue to surprise us. Consider, for example, how there is a stronger cor=
relation between the hand
microbiomes of bakers and the microbial communities of their own sourdough =
starters than there is
between different sourdough starters. This suggests that microbiomes are al=
ways plural, often
overlapping, and perpetually on the move... (Continue reading)

Maya Hey, PhD
Post-doctoral Researcher, Future Organisms
Convener, fff | food feminism fermentation
Research Fellow, Open Education Group
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