Fermenting cultures

This project focuses on fermenting cultures in Northeast India and examines how fermentation practices direct our attention to the associative relationship between consumption, seasons, and assertions of indigeneity among communities across the Eastern Himalayan region.

A poster for the Seasons of Life documentary reading: Seasons of life, foraging and fermenting bambooshoot during ceasefire

Overview

Fermentation and eating fermented food are central to many indigenous communities across the Eastern Himalayan region. From vegetables, beans, fish, and rice, the cultures of consuming fermented food highlight the diversity of local food traditions.

While processes of fermentation take place in non-industrialized settings such as kitchens and in the backyards of homes, fermented food has become a distinct marker of what constitutes indigenous cuisine/tribal food.

This project focuses on fermenting cultures in Northeast India and examines how fermentation practices direct our attention to the associative relationship between consumption, seasons, and assertions of indigeneity among communities across the Eastern Himalayan region.

For more information, visit Dolly Kikon's website.

Outcomes