Bamboo shoot in our blood: Fermenting flavors and identities in Northeast India
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Kikon, Dolly [1]
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[1] University of Melbourne
University of Melbourne
Australia
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- Localización: Current anthropology: A world journal of the sciences of man, ISSN 0011-3204, Nº. Extra 24, 2021 (Ejemplar dedicado a: Cultures of fermentation), págs. 376-387
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
This essay draws from my ethnographic fieldwork in Northeast India and examines how identities are mediated through fermented food like bamboo shoot. These shoots come in different textures and forms: wet chunky pieces, sun-dried and stringy threads, smoked and curly strands. Our relationship with fermented food, as this essay highlights, determine how we organize, move, and order our lives, contributing to the creation of differences and alliances. At a time when we witness a global movement on fermenting cultures and the microbial world, this essay locates small-scale nonindustrial fermentation practices among communities across Northeast India. Exploring the significant role of food in shaping taste, practices, and politics on the ground, I show how fermenting cultures shape citizenship practices and identities. By highlighting narratives and representations of fermented food, this essay brings the extraordinarily varied and dense worlds of fermenting cultures and highlights the associative relationship between fermented food and communities.
