Micro-geographies of kombucha as methodology: A cross-cultural conversation

AC Davidson; Emma Ransom-Jones

Micro-geographies of kombucha as methodology: A cross-cultural conversation

AC Davidson, Emma Ransom-Jones

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

This chapter charts a collaborative experiment between Emma (a microbiologist) and AC (a human geographer) around how we understand kombucha, a drink which can be purchased from a commercial brewer or home brewed by fermenting tea with a starter microbial consortium (a SCOBY: Symbiotic Culture of Bacteria and Yeast).

Original language	English
Title of host publication	With Microbes
Publisher	Mattering Press
Publication status	Accepted/In press - 31 Aug 2020

Access to Document

Link to publisher

Embargoed Document

Davidson Ransom-Jones Kombucha preprint
Accepted author manuscript, 554 KB
Licence: Unspecified

Cite this

@inbook{f81c0cd5c20247ebbc13c981527fe05e,

title = "Micro-geographies of kombucha as methodology: A cross-cultural conversation",

abstract = "This chapter charts a collaborative experiment between Emma (a microbiologist) and AC (a human geographer) around how we understand kombucha, a drink which can be purchased from a commercial brewer or home brewed by fermenting tea with a starter microbial consortium (a SCOBY: Symbiotic Culture of Bacteria and Yeast). ",

keywords = "Kombucha",

author = "AC Davidson and Emma Ransom-Jones",

year = "2020",

month = aug,

day = "31",

language = "English",

booktitle = "With Microbes",

publisher = "Mattering Press",

}

TY - CHAP

T1 - Micro-geographies of kombucha as methodology

T2 - A cross-cultural conversation

AU - Davidson, AC

AU - Ransom-Jones, Emma

PY - 2020/8/31

Y1 - 2020/8/31

N2 - This chapter charts a collaborative experiment between Emma (a microbiologist) and AC (a human geographer) around how we understand kombucha, a drink which can be purchased from a commercial brewer or home brewed by fermenting tea with a starter microbial consortium (a SCOBY: Symbiotic Culture of Bacteria and Yeast).

AB - This chapter charts a collaborative experiment between Emma (a microbiologist) and AC (a human geographer) around how we understand kombucha, a drink which can be purchased from a commercial brewer or home brewed by fermenting tea with a starter microbial consortium (a SCOBY: Symbiotic Culture of Bacteria and Yeast).

KW - Kombucha

UR - https://www.matteringpress.org/books

M3 - Chapter

BT - With Microbes

PB - Mattering Press

ER -

Micro-geographies of kombucha as methodology: A cross-cultural conversation

Abstract

Access to Document

Embargoed Document

Fingerprint

Cite this