Cultures of Fermentation: Living with Microbes: An Introduction to Supplement 24
Open accessAbstract
Recent discoveries on the importance of microbes for human biology, health, and culture, the rise of antimicrobial resistance, and developing technological advancements necessitate new dialogues about human relationships with microbes. Long perceptible only through their transformations—from epidemic disease to alcoholic beverages—it is now possible to more fully perceive the diversity of ways in which we influence and are influenced by microbes and to understand that human and microbial cultures are fundamentally intertwined. In the introduction to this supplement, we outline the current state of the art of an “anthropology of microbes” in three subfields of anthropology: biological anthropology, cultural anthropology, and archaeology. Moreover, as a result of dialogues borne out of the symposium associated with this issue, and now reflected in the articles themselves, we discuss the interactions between and within the subfields of anthropology. This supplement is committed to the development of a common language for an emerging anthropology of microbes, and in order to shape genuine transdisciplinarity we argue for the continued necessity of “trading zone” points of intersection—such as the Wenner-Gren Foundation’s symposium “Cultures of Fermentation.”
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Environmental factors are crucial in shaping the composition of milk microbiota.
“Environmental factors are crucial in shaping the composition of milk microbiota [38,55,60,61,62,63].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [38]
The discussion on p. S200 links industrial dairying to “missing microbes,” and the introduction says changes in farming and food processing threaten microbial strains used in fermentation. These passages support an effect of production practices on dairy-associated microbes, but do not establish that environmental factors are crucial in shaping the composition of milk microbiota specifically. (LLM, conf=0.78)
Experimental — accuracy not yet measuredOver time, people have learned to improve, rationalize, standardize, and repeat food fermentation processes.
“Over time, people have learned to improve, rationalize, standardize, and repeat food fermentation processes [38].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [38]
The Role of Fermentation in Human Evolution says that most fermented foods consumed today are purposely produced, and the introduction describes fermentation traditions continuing across hundreds of human generations. The introduction also mentions standardization of food processing, but it does not say that people progressively improved or rationalized fermentation processes; it presents industrial standardization as a threat to microbial diversity. Page numbers were not available in our copy. (LLM, conf=0.82)
Experimental — accuracy not yet measuredThese practices have been reproduced empirically over time, finally evolving into an industrial process through the acquisition of scientific and technological knowledge, which today is the basis of current cheese production.
“These practices have been reproduced empirically over time, finally evolving into an industrial process through the acquisition of scientific and technological knowledge, which today is the basis of current cheese production. [38,53,54,55,56,57,58].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [38]
The introduction (“Cultures of Fermentation: Living with Microbes”; page not provided) describes fermentation practices continuing for hundreds of generations and notes increasing industrialization and standardization of food processing. It does not trace empirical cheesemaking practices into industrial cheese production through scientific and technological knowledge, or say that this trajectory underlies current cheese production. (LLM, conf=0.79)
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Reichhardt, B., Enkh-Amgalan, Z., Warinner, C., & Rest, M. (2021) · Current Anthropology · doi:10.1086/716065 · Cited by 8 · see citing works
Self-citationMicrobes and Other Shamanic Beings
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Sorted by citations
Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking
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Universal Drivers of Cheese Microbiomes
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- Authors
- Hendy, J., Rest, M., Aldenderfer, M., & Warinner, C.
- Affiliations
- Harvard University (US)
- Corresponding author
- Hendy, Jessica
- Venue
- Current Anthropology
- Publisher
- University of Chicago Press
- Published
- 2021-10-01
- Volume
- 62
- Issue
- S24
- Pages
- S197-S206
- ISSN
- 0011-3204 (ISSN-L)
- 1537-5382
- OpenAlex
- W3206524134
- Cited by
- 35
- References
- 119
- Citations by year
- 2026: 7 · 2025: 10 · 2024: 9 · 2023: 3 · 2022: 5 · 2021: 1
- FWCI
- 17.07
- Type
- journal article
- Language
- en
- Open access
- green
- orcid.org
- Locations
- Current Anthropology (publishedVersion)
- White Rose Research Online (University of Leeds, The University of Sheffield, University of York) (submittedVersion)
- Topics
- Social Sciences › Anthropology › Anthropological Studies and Insights
- Social Sciences › Geography, Planning and Development › Geographies of human-animal interactions
- Social Sciences › Cultural Studies › Posthumanist Ethics and Activism
- Keywords
- fermentation, human-microbe interactions, microbial cultivation, physical anthropology, cultural anthropology, transdisciplinarity, trading zones, antimicrobial resistance, epidemics, alcoholic beverages
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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