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