Background Ethnobiologists commonly analyze local knowledge systems related to plants,
animals, fungi, and ecosystems. However, microbes (bacteria, yeasts, molds, viruses, and …

Taste shapes evolution, microbes make tasty food, and humans and microbes have been
shaping each other for a long while. Yet anthropological accounts of evolution and …

In response to an agrarian crisis, small-scale farmers in South India are experimenting with
the application of agricultural ferments to their degraded soils. This article focuses on the …

Ce numéro de la Revue d'Anthropologie des Connaissances interroge et met en
perspective la notion, récemment apparue dans le champ des sciences sociales des …

Traditional fermented products are disappearing from the local foodscapes due to social
pressures and ecological changes that affect their production; it is therefore crucial to …

Management of what Somalis call “dacar”–translated as digestive bile, bitterness, aloe, and
masses of tiny beings in the gut–is key to popular health cultures and ethnophysiologies in …

Background The composition of the human microbiome varies considerably in diversity and
density across communities as a function of the foods we eat and the places we live. While …

Background Plants that contain brewing microorganisms are used in traditional fermentation
starters, which are an essential part of local diet, nutrition, life, and health. Regionally, the …

Background Fermentation is an ancient technique for preserving and improving the qualities
of food and beverages throughout the world. Microbial communities, not seen by the …

Colonche is a traditional beverage produced in Mexico by the fermentation of fruits of
several cacti species. In the Meridional Central Plateau region of Mexico, where this study …