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Journal Article
Environmental Humanities (2018) 10 (1): 40–62.
Published: 01 May 2018
...Erika Amethyst Szymanski Abstract Humans and yeast have a long history of productive collaboration in making a global array of fermented foodstuffs including wine, bread, and beer. Synthetic biology is now changing the shape of human-yeast work. The Sc2.0, or “synthetic yeast,” project aims...
Journal Article
Environmental Humanities (2014) 4 (1): 171–194.
Published: 01 May 2014
... relations in contradictory ways. This shared spatiality renders the denaturing of laccase, which prevents costly metabolic intimacies between wine and botrytis, inseparable from a damaging collateral killing of the grape tissues, yeasts, and lactic acid bacteria upon which winemakers' livelihoods depend...
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Journal Article
Environmental Humanities (2020) 12 (1): 88–112.
Published: 01 May 2020
..., lithographs, and sculptures that literally integrate fermenting matter into their constitutions. For example, Sarah Nasby’s bubbly intervention into histories of graphic art and design, where SCOBYs (symbiotic culture of bacteria and yeast) are held in vessels designed by women throughout history, taking...
Journal Article
Environmental Humanities (2022) 14 (2): 265–283.
Published: 01 July 2022
... Is the Terroir of Synthetic Yeast? ” Environmental Humanities 10 , no. 1 ( 2018 ): 40 – 62 . TallBear Kim . “ Being in Relation .” In Messy Eating: Conversations on Animals as Food , edited by King Samantha , Carey R. Scott , Macquarrie Isabel , Millious Victoria N...
Journal Article
Environmental Humanities (2022) 14 (2): 284–302.
Published: 01 July 2022
...-species plastic In her ethnographic study of the Yeast 2.0 project, Erika Szymanski reconceptualizes synthetic biology as a participative process in which yeast and microorganisms communicate across species boundaries with their human handlers. 1 The metaphor of participant breaks from...
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Journal Article
Environmental Humanities (2014) 4 (1): 113–123.
Published: 01 May 2014
... come together with uncertain outcomes. One outcome he explores is the growth of the fungus Botrytis cinerea. While usually removed when grapes are processed, occasionally this fungus leaves an “orphaned” enzyme, laccase, which interferes with the yeast needed to make wine. 22 The response...
Journal Article
Environmental Humanities (2012) 1 (1): 141–154.
Published: 01 May 2012
... on-site, expensive mills—and the desire to keep them running continuously. Yet fungal fermentation turned out to be a gift to the planters. It didn't take Caribbean planters long to observe that molasses, a byproduct of sugar milling, suited ubiquitous local yeast spores and quickly changed to alcohol...
Journal Article
Environmental Humanities (2013) 3 (1): 43–70.
Published: 01 May 2013
..., and dining room. We baked bread in a camp oven and made our own yeast. Lighting was by kero lamps. The mailman brought in our groceries—bags of flour and tinned stuff; we'd place an order and receive it a month later. We bought meat from Dorrigo—it was salt meat; we used it for soups and meals. We stored...
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