“Defining microbial terroir: The use of native fungi for the study of traditional fermentative processes” http://ac.els-cdn.com/S1878450X11000047/1-s2.0-S1878450X11000047-main.pdf?_tid=022f3f56-5bfd-11e3-81fa-00000aacb35e&acdnat=1386062977_51f05c52cf772e1edc6b4529e52aba24

fermentation in resilient networks and emerging techno-ecological art practices

biochymickal arts 2013

dough and bread