Sevgi Mutlu Sirakova is a PhD candidate at the LMU Rachel Carson Center for Environment and Society in Munich. She is interested in the traditional fermentation practices of her home countries, Bulgaria and Turkey. Her recent project traces old methods of yogurt-making within her own community from an ethnographic perspective.
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Sevgi Mutlu Sirakova
By: Christiane Heisse , Sevgi Mutlu Sirakova
Crusty Bread, creamy cheese, bubbly kimchi or refreshing tepache – all cultures have fermented foods and beverages with their own traditions, language, and cultural heritage surrounding them. Fermentation, in this sense, is a living food culture that taps into ancient skills and traditional knowledge. But this knowledge is under attack. As capitalism continues its onslaught on rural,...