Publications

Coming soon (many in pre-print)

Joshua Evans and Jamie Lorimer (forthcoming; in preprint 2023), ‘Fermentation Fetishism and the Emergence of a Political Zymology’, SSRN. 

Joshua Evans (forthcoming; in preprint 2023), ‘Innovation is Multiple: Ideologies of Innovation, In and Beyond Food’, Michael Di Giovine, Raul Matta, and Psyche Williams-Forson (editors), Routledge Handbook for Food and Cultural Heritage; Abingdon, UK, Routledge, SSRN.

Elisa Caffrey, Matthew Olm, Caroline Kothe, Joshua Evans, and Justin Sonnenburg (forthcoming; in preprint 2024), ‘MiFoDB, a workflow for microbial food metagenomic characterization, enables high-resolution analysis of fermented food microbial dynamics’, bioRxiv. 

Maggie Coblentz*, Joshua Evans*, Caroline Kothe, Tiff Mak, Nabila Rodríguez Valerón, Patrick Chwalek, Kim Wejendorp, Shilpa Garg, Louisa Pless, Sarah Mak, Pia Sörensen, Leonie Jahn, Ariel Ekblaw (forthcoming; in preprint 2024), ‘Food Fermentation in Space is Possible, Distinctive, and Beneficial’, bioRxiv. *co-first author

Jeferson Aloísio Ströher, Anderson Santos de Freitas, Caroline Kothe, Voltaire Sant’Anna, Marcela Salazar, Rosiele Lappe Padilha (forthcoming), ‘Temperature drives microbial dynamics during the ripening of Serrano Artisanal Cheese’. 

Nabila Rodríguez Valerón, Caroline Kothe, Diego Prado, Rasmus Munk, Pia M. Sörensen (forthcoming), Silkworm (Bombyx mori) frass as a novel culinary “tea” application: aroma volatile compounds and consumer acceptance.