| Autor: |
Sturludóttir, Ragnheiður Maísól, Pétursson, Jón Þór |
| Zdroj: |
Cultural Analysis; 2024, Vol. 22 Issue 2, p76-95, 20p |
| Abstrakt: |
Sourdough baking is a mutualistic project that involves collaboration from humans and microbes. A loaf of sourdough bread is the result of a symbiotic relationship based on reciprocity between the baker and microbes. The baker is equally dependent on the microbes in the sourdough as they are on the baker. He feeds and cares for them, and they return the favor. Here, we propose the concept symbiotic care to analyze the interspecies collaboration between humans and microbes through sourdough baking. These mutual social practices dictate the rhythms of everyday life and are part of a broader ecosystem that connects all forms of life. Caring for sourdough mothers and baking sourdough bread can be considered a form of self-care that always involves other species, emphasizing the mutualistic aspects of interspecies collaboration and expression. This symbiotic collaboration and care through time demonstrates how different communities of microbes have co-evolved with human bakers and shaped their common history. For a long time, sharing sourdough mothers has been a part of multispecies commensality and community making. However, there is another side to this story: the microbes that the sourdough mother consists of have also been creating their own communities over time. To share sourdough mothers that, in turn, share human bakers illustrates symbiotic care in everyday life. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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