Bibliography and Reading
This reading list gathers foundational works on fermentation, microbial ecology and the cultural practices that frame our relationship with living foods. It combines practical guides, scientific reviews and ethnographic studies to support ongoing inquiry into co-creative, ecological approaches to nourishment. New sources will be added as we deepen our understanding of modular systems, community protocols and the role of microbes in design.
- Hutkins, R.W. 2018, Microbiology and Technology of Fermented Foods, 2nd edn, Wiley-Blackwell, Hoboken, NJ.
- Katz, S.E. 2012, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, Chelsea Green Publishing, White River Junction, VT.
- Katz, S.E. 2020, Fermentation as Metaphor, Chelsea Green Publishing, White River Junction, VT.
- Kurlansky, M. 2002, Salt: A World History, Walker & Company, New York, NY.
- Marco, M.L., Heeney, D., Binda, S., Cifelli, C.J., Cotter, P.D., Foligné, B. et al. 2017, ‘Health benefits of fermented foods: microbiota and beyond’, Current Opinion in Biotechnology, vol. 44, pp. 94–102.
- Nestle, M. 2006, What to Eat, North Point Press, New York, NY.
- Zilber, D. & Redzepi, R. 2018, The Noma Guide to Fermentation, Artisan (Workman Publishing), New York, NY.
