Abstract

The central claim of the volume in which this chapter appears (*Fermented Landscapes*, ed. Colleen C. Myles, Univ. of Nebraska Press 2020) is that the chemical process of fermentation supplies an apt metaphor for understanding certain kinds of landscape change. The kinds of landscape change in question are, fortuitously, those often occasioned by commercial processes centered around fermentation itself: the commercial production of beer, wine, spirits, cider, cheese, and related fermented products. But what makes this metaphor apt? Which kinds of landscape change are most fruitfully conceptualized as exhibiting “fermentation,” and how do they differ from other sorts of landscape change? What is it about fermentation-centered industries that effects fermentation-modeled landscape change, and when (if ever) do these industries contribute to other, different forms of landscape change? Is there any essential reason why fermentation-centered industries should create in their environs processes of transformation usefully characterized in terms of ferment? Or is this little more than a happy linguistic coincidence? In short: how much mileage do we get from this metaphor? This chapter offers a number of considerations germane to an evaluation of the “fermented landscapes” research paradigm—considerations to which readers may wish to remain alert as they study the contributions in this volume.