Maxence Blanchet, Doctoral Student

`Ethnographic Study of Fermentation in Europe´
  • Fermented foods could be a step towards a more sustainable world, by providing nutritious food, preventing food waste, creating  ’deliciousness’. The HealthFerm project is aiming at exploring the potential of fermented foods for human health and our world’s sustainability. A crucial question is to understand how to create products that will successfully replace others. What is the social acceptability of those new products, and of fermented foods in general?
  • By focusing on home-fermenters as early adopters, and relying on the framework of social practice theories, this thesis will uncover the sociological conditions leading to the practice of fermentation in a domestic context.  The research will use both qualitative and quantitative methods to explore the meanings, materials and know-how allowing the repeated practice of fermenting and eating fermented foods at home.