“Fermenting is not about the cooking”. The social practice of fermenting foods at home.

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-03-20 DOI:10.1016/j.ijgfs.2025.101169

Maxence Blanchet , Federico J.A. Perez-Cueto , Maxime Michaud

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Abstract

The objectives set by scientific recommendations regarding sustainable and healthy nutrition prove difficult to achieve, particularly due to the insufficient plant-based shift in diets. Fermentation offers potential pathways to create foods that are desirable while having a low impact on the planet and a positive effect on human health. However, several obstacles remain. This article presents the results of a preliminary study conducted in Sweden. Using a series of interviews (n = 9), we focus on the practice of home fermentation. The results are analyzed through the lens of practice theory and life-course events. Representations around health and ecology, the facilitated acquisition of know-how about fermentation and the perceived easiness and affordability of the process seem to play a role in the recruitment of practitioners of fermentation. Further research is ongoing to explore how this practice of domestic fermenting can be recomposed in different contexts. Understanding the barriers and drivers of the ‘early adopters’ of fermentation could help to provide the general population with the means to have a healthy and sustainable diet.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.