Accepted abstract - Creative Tastebuds Symposium 2021


Fermentation Design as Social Design

Research paper

By Keisuke Takayasu, Osaka University, Japan

This paper explores the potential of fermentation design as a social design that spans far beyond biological processing. Today, food design requires a holistic view on the food system, with two distinguishable approaches: macro to micro and micro to macro. While food system design usually takes the former approach, fermentation design should represent the latter, starting with fermentation as a small-scale food phenomenon. However, the influence of fermented foods can extend beyond their appeal as healthy products of the commercial food industry. Fermentation design can become a social design in three ways. First, the fermentative process promotes food production in accordance with natural conditions and activates the local food industry of a community. Second, fermented foods provide a rich variety of tastes that convey cultural history and supply an alternative to contemporary food consumption. Third, the revitalization of the fermentation culture enriches the local food culture, promoting social ties within the corresponding community. These three benefits will be demonstrated by ongoing projects that aim to reinvigorate the traditional fermentation culture in Japan.