“A must-read for anyone interested in food geographies, craft beer and wine, rural geography, local economic development, and political ecology.”—Roger M. Picton, Journal of Historical Geography
“Fermented Landscapes serves up an expansive, methodologically diverse array of theoretical and empirical approaches to the study of fermented foods and should give any aspiring researcher a wealth of inspiration to expand their thinking about the connections between people, place, and foodstuffs in the midst of transmogrification.”—Steven M. Schnell, professor of geography at Kutztown University of Pennsylvania and editor of Journal of Cultural Geography
“Fermented Landscapes is a must-read addition to the literature. Myles and the other contributors to the volume provide the reader with a series of eclectic insights into the process of fermentation and the landscapes that result. The breadth of the products considered (from chocolate to kombucha) and the landscapes visited (from Kentucky to Hawai‘i) make for particularly fascinating reading.”—Neil Reid, professor of geography and planning at the University of Toledo
