Encyclopedia of Food and Agricultural Ethics

2019 Edition
| Editors: David M. Kaplan

Fermented Food Ethics

Reference work entry
DOI: https://doi.org/10.1007/978-94-024-1179-9_614



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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© Springer Nature B.V. 2019

Authors and Affiliations

  1. 1.Communication StudiesConcordia UniversityMontrealCanada