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Food and Foodways

Explorations in the History and Culture of Human Nourishment

Volume 29, 2021 - Issue 1

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Article

Reflection: Making kin with sourdough during a pandemic

Laura SiragusaFaculty of Arts,Helsinki University, Helsinki, FinlandCorrespondence[email protected]

Pages 87-96 | Published online: 17 Dec 2020

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https://doi.org/10.1080/07409710.2021.1860336
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Articles from other publishers (2)

Massimiliano Moschin. (2023) Italian Lockdown and Consumption: The Rise of Flour during Forced Domestic Isolation from a Digital Perspective. Gastronomy 1:1, pages 3-17.
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Salla Sariola. (2021) Fermentation in Post-antibiotic Worlds. Current Anthropology 62:S24, pages S388-S398.
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