Fermented landscapes : lively processes of socio-environmental transformation / edited and with an introduction by Colleen C. Myles.

Cover image for Fermented landscapes : lively processes of socio-environmental transformation / edited and with an introduction by Colleen C. Myles.

ISBN:

9781496219916

Title:

Fermented landscapes : lively processes of socio-environmental transformation / edited and with an introduction by Colleen C. Myles.

Author:

Myles, Colleen C., editor, writer of introduction.

Physical Description:

1 online resource.

Contents:

Cover -- Title Page -- Copyright Page -- Contents -- List of Illustrations -- List of Tables -- Acknowledgments -- Introduction -- Part 1 -- 1. Fermented Landscapes -- 2. Booze as a Public Good? -- 3. Landscapes of Failure -- Part 2 -- 4. Leaving the Old Kentucky Home -- 5. Apples and Actor-Networks -- 6. Migration and the Evolving Landscape of U.S. Beer Geographies -- 7. The Goût du Terroir and Culinary Culture of Bloody Mary Cocktails in the United States -- 8. Farm-to-Bar and Bean-to-Bar Chocolate on Kauaʻi and the Big Island, Hawaiʻi -- 9. Kombucha Culture -- Part 3

10. Fermentation and Kitchen/Laboratory Spaces -- 11. Zymurgeography? -- 12. Raw Power -- 13. The Spandrels of San Marcos? -- 14. On the Future of Fermented Landscapes as a Focus of Study -- Contributors -- Index

Subject Term:

0 Alcoholic beverage industry -- Environmental aspects.

0 Ecological disturbances.

Added Author:

Myles, Colleen C.,

Format:

Electronic Resources

Electronic Access:

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Publication Date:

2020

Publication Information:

Lincoln :

University of Nebraska Press,

[2020]

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
338.4795 FER	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

Fermented Landscapes applies the concept of fermentation as a mechanism through which to understand and analyze processes of landscape change. This comprehensive conceptualization of "fermented landscapes" examines the excitement, unrest, and agitation evident across shifting physical-environmental and sociocultural landscapes as related to the production, distribution, and consumption of fermented products.

This collection includes a variety of perspectives on wine, beer, and cider geographies, as well as the geography of other fermented products, considering the use of "local" materials in craft beverages as a function of neolocalism and sustainability and the nonhuman elements of fermentation. Investigating the environmental, economic, and sociocultural implications of fermentation in expected and unexpected places and ways allows for a complex study of rural-urban exchanges or metabolisms over time and space--an increasingly relevant endeavor in socially and environmentally challenged contexts, global and local.

Author Notes

Colleen C. Myles is an associate professor of geography at Texas State University. For more information about the author, visit her website: fermentedlandscapes.wp.txstate.edu

Reviews (1)

Choice Review

Consisting of 14 chapters, this edited volume explores the interplay of a variety of fermented food and beverage items with their surrounding landscapes to produce sociocultural, economic, and environmental transformations. Though many chapters focus on alcoholic craft beverages, topics such as Hawaiian chocolate, artisanal cheese, and Texan kombucha also enter the mix. The book is organized into three parts that use a series of case studies to expand on the ways fermentation and geography interact. Part 1 examines the very concept of what "fermented landscape" means. Part 2 assembles several case studies (e.g., of Kentucky bourbon and English cider) that focus on environmental and cultural landscapes as they pertain to the interaction that occurs with the production of fermented commodities and their consumption. The final part concludes with chapters that broadly explore the implications and usefulness of the "fermented landscape" scholarly framework and what it can offer for interpreting the interplay between culture, geography, and consumption. Though intended primarily for geographers, the book will also appeal to scholars interested in human-environment interactions as they relate to fermented food and beverage production and consumption. Summing Up: Recommended. Upper-division undergraduates through faculty. --Charles P. Vesei, Baldwin Wallace University