Knowing Enough and Space-Making for Microbes in Sake Fermentation Practices
This paper examines how one comes to know microbes in fermentation settings. Based on praxiographic data from field research at a sake brewery in Japan, the paper analyzes how brewers work in an anticipatory manner to make spaces that encourage certain microbes to thrive throughout the recurring st...
| Published in: | Engaging Science, Technology, and Society |
|---|---|
| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Society for Social Studies of Science
2025-07-01
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| Online Access: | https://estsjournal.org/index.php/ests/article/view/1547 |