Artisan quality of fermented foods: myth, reality, perceptions and constructions

The project aims at investigating which role the concept "artisan" has been playing, since about a century, with respect to production, distribution and consumption of fermented foods. It contains a historical and biotechnological research part, both being intertwined. The project combines human sciences with biotechnological approaches and methodologies. The goal is to obtain insight in the relation between sociocultural processes, food technology and the food industry.