Teaching with microbes: Lessons from fermentation during a pandemic
AffiliationAnthropology, Center for Regional Food Studies, University of Arizona
KeywordsAnthropology of food
Human microbial relations
MetadataShow full item record
PublisherAmerican Society for Microbiology
CitationCarney, M. A. (2021). Teaching with microbes: Lessons from fermentation during a pandemic. MSystems, 6(4).
RightsCopyright © 2021 Carney. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International license.
Collection InformationThis item from the UA Faculty Publications collection is made available by the University of Arizona with support from the University of Arizona Libraries. If you have questions, please contact us at firstname.lastname@example.org.
AbstractThe coronavirus disease 2019 (COVID-19) pandemic introduced unique challenges to teaching at the university level, while also heightening awareness of existing social and health disparities as these shaped interactions and influenced learning outcomes in class settings. Based on ethnographic and autoethnographic data, this article reflects on teaching about human-microbial relations in the context of the course "Anthropology of Food"and specifically at the start of the pandemic. Data demonstrate how students shifted from demystifying microbes to distrusting microbes to reacquainting with microbes through a hands-on experiment with fermentation. The article introduces a microbiopolitical perspective in interpreting students' learning trajectories and ultimate course outcomes. © 2021 Carney.
NoteOpen access journal
VersionFinal published version
Except where otherwise noted, this item's license is described as Copyright © 2021 Carney. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International license.