If we look at reality from a different perspective, in the present certain “technopolitics of the future” are already taking place that do not usually receive any recognition because they do not correspond to the conventional notions neither of technique nor of politics. From the perspective of material politics (Marres), fermentation is a public materiality that, given its heterogeneity and multiscalarity, implodes the political. The special format that we propose will consist of a in situ display of this new and challenging geo-politics of a practice that is expanding around the world as a diaspora of transdisciplinary practices and post-political solidarities. Fermentors and ferments form a ferment(n)ation, a kind of mycelium through which they are related in frequencies that are yet to be investigated. Those who ferment simultaneously, even if they are not aware of it, communicate through those "other microbiopolitical frequencies". The session will consist of a simultaneous display in online format of some fermentation practices that take place in different parts of the planet. At the same time, those attending it will have the opportunity to taste some fermented foods and carry some basic fermentation practices.
Information about the convenors:
| Iñaki Martínez de Albeniz | |
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Iñaki Martínez de Albeniz holds a PhD in Sociology. He is currently Head of Sociology and Social Sciences Department at the University of the Basque Country (Spain). He is also head researcher of INNOkLab, Laboratory for Cultural Innovation. He has been collaborating with Mugaritz Restaurant and Basque Culinary Center since 2012 through curatorial work such as the Science and Gastronomy congress Diálogos de Cocina (https://dialogosdecocina.com/) and the research and exhibition projects “The Candy Project” and “50 glimpses into the contemporary gastronomy movement”. He is member of the technical-committee of the Basque Culinary World Prize.
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| Elena Urieta Bastardés |
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Elena Urieta Bastardés got a degree in Political Science at Complutense University of Madrid (UCM) in 2015 and a master´s degree in Models and Areas in Social Sciences Research at University of the Basque Country (UPV/EHU) in 2016. She recently holds a PhD in Sociology and Anthropology at UCM (2022) through a research called Grasas en acción: un recorrido por la ciencia, la gastronomía y el arte (Fats in action: an approach through science, gastronomy and art). She currently is a postdoctoral researcher in Sociology Department: Methodology and Theory (UCM) and a member of GRESCO (Grupo de Estudios Socioculturales Contemporáneos).
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| Juan Carlos Arboleya | |
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Juan Carlos Arboleya: After finishing his BSc degree in Chemistry, he started his scientific career at the Institute of Food Research (Norwich, United Kingdom). He was interested in the physico-chemical properties of food in order to develop strategies for improving sensory and nutritional properties of foodstuffs. He got his PhD in physical-biochemistry in 2004 by the University of East Anglia, UK and he worked eleven years as Head of Food Microstructure Group at Azti Food Research Center (Spain). He is currently working as Professor and Researcher at the Basque Culinary Center (University of Mondragón, Spain), Head of the Scientific Area and programme director of the Master (MSc) and PhD in Gastronomic Sciences. He is Editor-in-Chief of the International Journal of Gastronomy and Food Science, published by Elsevier. |
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