Sevgi Mutlu Sirakova is a PhD candidate at the LMU Rachel Carson Center for Environment and Society in Munich. She is interested in the traditional fermentation practices of her home countries, Bulgaria and Turkey. Her recent project traces old methods of yogurt-making within her own community from an ethnographic perspective.
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Power to the microbes: Reclaiming traditional foods for a degrowth food future
Traditional fermentation practices, essential for self-sufficiency, embody a form of everyday resistance and quiet sustainability, countering the homogenization and commodification of food.
January 24, 2025
