Volume 22.2, 2024
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IN RELATION TO MICROBES

Guest Editors: Valdimar Tr. Hafstein, Áki Guðni Karlsson & Veera Kinnunen

INTRODUCTION

Valdimar Tr. Hafstein
University of Iceland, Iceland
Áki Guðni Karlsson
University of Iceland, Iceland
Veera Kinnunen
University of Oulu, Finland
In Relation to Microbes: Fermenting Cultures from Food to Soil

ARTICLES

Helga Ögmundardóttir
University of Iceland, Iceland
Eysteinn Ari Bragason
University of Iceland, Iceland
Compostories: Exploring Narratives of More-than-Human Relations in Soil Communities

Maria Giovanna Cassa
University of Sassari, Italy
Setting the Table for Relatedness: Fermentation in Designing Permaculture Projects in Sardinia

Veera Kinnunen
University of Oulu, Finland
Smell as Transspecial Correspondence

Ragnheiður Maísól Sturludóttir
University of Iceland, Iceland
Jón Þór Pétursson
University of Iceland, Iceland
In the Company of Bread: Sourdough Baking as Symbiotic Care

Lindsey Foltz
Independent Scholar, USA
Microbial Entanglements in the Bulgarian Cellar: Control, Collaboration, and Quiet Food Sovereignty

Áki Guðni Karlsson
University of Iceland, Iceland
Bryndís Eva Birgisdóttir University of IcelandJón Þór Pétursson University of Iceland Fermented Living: Challenges in Adopting a Fermented Dietary Regime and the Role of Food Memories in Acquiring New Tastes

RESPONSES

Salla Sariola
University of Helsinki Finland
Microbiosocial: What if the Holobiont was the Starting Point, not the Endpoint?

Amber Benezra
Stevens Institute of Technology, USA
Multiple, Messy, Microbial

Bernhard Tschofen
University of Zurich, Switzerland
Fermenting Cultures

Daniel Münster
University of Oslo, Norway
Fermentation and More-than- Human Health: How to Speak of/to Soils and Other Aliens?

EDITORIAL BOARD AND STAFF