Presentation: “Alls, Fermentation and Capitalism”

Arantza Begueriaanthropologist, researcher and member of the Food Observatory (ODELA) and the Catalan Institute of Anthropology (ICA) presents in this session part of the results of a research on research fermentation practices In the city of Barcelona.

In recent years, fermentation has arisen in western urban contexts such as a tendency between chefs, gourmets and gurus of individual health, but also between artists, designers, food activists and citizens who use this technique as a form of creative inspiration, culinary experimentation and community work to claim citizen food sovereignty, on the one hand, and to address the ecological challenges of anthropocene, on another.

In this context, and thanks to the enormous metaphorical potential of the fermentation process, speeches that relate this culinary technique to anti-system activism arise. This presentation will analyze these political discourses associated with fermentation and will propose issues for a possible debate in this regard. Recipes of fermented garlic will also be elaborated. Participants will have to bring home jars.

Check out all the details in the ICA Web.

Activity included in the program “Living culture“From the Directorate General of Popular Culture and Cultural Association.

Last update: 9/16/2025