Pace University hosted a talk last week on how fermentation has driven socio-environmental and economic transformations across the world. Dr. Colleen C. Myles, a political geologist, rural geographer and professor at Texas State University, spoke on “Bubbling, Burbling Landscapes of Ferment.”
Fermentation is not only used for wine and beer, but it is also used to produce sour foods and is also used for food safety.
Myles’ group began its research by finding landscapes that were not being used across the United States, and that research led them to the West Coast. Myles and colleagues set out to start wine and beer fermentation plants in areas that were economically failing, specifically the Sierra Nevada Region of California.
“Fermentation is a state of agitation or turbulent change or development, which is often associated with the process wherein an agent causes an organic substance to break down into simpler substances,” said Myles.
With the use of local materials, locals of the Sierra Nevada region were able to make and distribute their own wine and beer, which in turn bright the region’s economy up.
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