Encyclopedia of Food and Agricultural Ethics

Living Edition
| Editors: David M. Kaplan

Fermented Food Ethics

  • Maya HeyEmail author
Living reference work entry
DOI: https://doi.org/10.1007/978-94-007-6167-4_614-1

Synonyms

Introduction

Defined broadly, fermentation entails the chemical transformation of a foodstuff by microbes, whose metabolism alters the flavor, aroma, texture, or nutrient content of a given food (Steinkraus 2002; Katz 2012). In the context of food handling, fermentation is both a biochemical and semiotic transformation of a foodstuff. As a result of these chemical changes, fermentation can imbue new meanings into food that inform the values, traditions, and heritage of a community (Saberi 2011). As an example, the fruit sugars in grape juice undergo a chemical transformation into alcohol and other by-products by the metabolism of yeast, and the resulting wine can serve as markers for hospitality or even take on religious symbolism in certain faiths. The ethics of fermentation address questions about knowledge and...

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Copyright information

© Springer Science+Business Media B.V. 2018

Authors and Affiliations

  1. 1.Communication StudiesConcordia UniversityMontrealCanada