Fermenting cultures
This project focuses on fermenting cultures in Northeast India where fermentation and eating fermented food are central to many indigenous communities across the Eastern Himalayan region.
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-industrialised 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 please visit the Dolly Kikon website.
Outcomes
- Seminar series
- Documentary Seasons of Life: Foraging and Fermenting Bambooshoot during ceasefire
