Convenors:
Andrea Pavoni, Instituto Universitário de Lisboa (Andrea.Pavoni@iscte-iul.pt)
Amedeo Policante, Universidade Nova de Lisboa (policante@fcsh.unl.pt)
Fermentation is transformation through microbial relations: controlled decomposition, generative instability, the coexistence of beneficial and pathogenic processes within the same substrate. Amidst its current revival as practice, culture, and imaginary, fermentation is also, increasingly, a site of scholarly attention across feminist studies, political ecology, environmental humanities, and science and technology studies, where a so-called "probiotic turn" has repositioned microbial life as a locus of ethical, political, and ontological inquiry. This stream takes fermentation as its organising figure — not as metaphor, but as material process, lively practice, and conceptual problem. It explores how critical legal theory may help us think in new ways about fermentation practices, and how contemporary thinking about fermentation across the natural and social sciences may help us rethink legal theory. In particular, we invite scholars, artists, writers, and other practitioners to craft and perform works of text, that is, fermenting protocols that engage and experiment simultaneously with the three overlapping vectors through which the stream is articulated: the political ecology, normativity and writing of fermentation.
I. political ecology. A political ecology of fermentation asks how fermentation is made possible by contingent assemblages of living bodies, material infrastructures, formal and informal knowledge and norms. Today, fermentation is increasingly proposed as a desirable nutritional, aesthetic and political practice, supposedly offering alternative ways of building cooperation, care and multispecies conviviality. Yet, fermentation is also profoundly embedded in uneven geographies and temporalities of labour, property, regulation, extraction, colonisation, and valorisation. Ferments circulate between household kitchens, neo-craft economies, laboratories, wellness markets, industrial bioreactors, subsistence practices, and global commodity chains. In each case, microbial life is enrolled into different regimes of value. This requires distinguishing between different ‘fermentation cultures’ and their ecologies, economies, and imaginaries. Following Evans and Lorimer’s warning against the de-politicising risks of current “fermentation fetishism,” this vector explores the ambivalence of fermentation as vernacular knowledge and technoscientific protocol, ecological care and microbial control, process of preservation and decomposition, culture of subsistence and formalised system of commodity-production.
II. normativity. If the conference theme frames protocol as one of the operative forms of contemporary normativity — distributed, technical, minimal, dense — fermentation offers a related but distinct grammar: provisional, situated, relational, generative, metastable, and always potentially dangerous. Fermentation redistributes agency across human practitioners, microbial populations, material substrates, environmental conditions, technical devices, institutions, imaginaries, and temporal processes. It does so in and through all sorts of written and unwritten protocols made of recipes, timings, thresholds, measurements, vessels, temperatures, sensory judgements, intergenerational habits, hygienic rules, prohibitions, and tacit forms of expertise. Proposing to explore the forms of normativity that underpin fermentation practices, from the microbiopolitical to the global, this vector firstly asks what protocols are needed to hold open the political and imaginative potential of fermentation. Secondly, assuming that fermentation, understood as a process of interspecies co-production characterised by instability and unpredictability, might unsettle dominant legal concepts of agency, control, authorship and responsibility, the vector asks what law does with fermentation, and what can fermentation do for law. More speculatively still, participants are challenged to envision and experiment what would it mean for law itself to ferment: to be understood as a living normative medium, capable of transformation, contamination, preservation, decay, and renewal.
III. writing. Refusing both the fetishisation of academic writing and the easy denunciation of writing as inherently dead or disembodied, we approach writing as a fermenting practice. Like fermentation, writing is a material and temporal process: it requires substrates, techniques, repetitions, inheritances, delays, revisions, contaminations, and conditions of maturation. Not simply a means of narrating fermentation, writing is a site where fermentation takes place. What happens when argument is allowed to age, sour, thicken, split, or recombine? What forms of thought become possible when academic writing is neither faithfully reproduced nor simply rejected, but worked from within? This vector asks how texts might remain alive to their conditions of production: who writes, with what materials, through which inherited forms, under which institutional constraints, and in relation to which other human and nonhuman agencies. Fermented writing may take the form of decomposed argument, annotated recipe, contaminated theory, polyvocal text, fieldnote ruminations, speculative judgement, microbial archive, or experimental essay — writing as composition but also decomposition: cutting, spoiling, preserving, mixing, translating. At the same time, the performative dimension of writing is foregrounded: fermented texts are to be activated, read, staged, voiced, or otherwise presented in the form their fermentation has taken — academic form as living protocol: structured enough to sustain collective attention, open enough to host instability, porous enough to let other modes of thought enter.