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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= pen panel "FERMENTATION FUTURES: MULTIPLICITIES, MICROBIOMES, MAKING" (PANE= 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= STS
  • 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: t/call-for-papers-fermentation-futures-multiplicities-microbiomes-making-pa= nel

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 @heymayahey

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