Reclaiming Traditional Foods For A Degrowth Food Future
Crusty Bread, creamy cheese, bubbly kimchi or refreshing tepache – all cultures have fermented foods and beverages with their own traditions, language, and cultural heritage surrounding them. Fermentation, in this sense, is a living food culture that taps into ancient skills and traditional knowledge. But this knowledge is under attack. As capitalism continues its onslaught on rural, indigenous, communal, and non-commodified ways of life, traditional food practices are slowly dying out in the contexts in which they originally emerged.