Editor’s Introduction Introduction de l’équipe de rédaction

A few years ago, food trucks disrupted the restaurant industry: bolstered by social media buzz and the foodie community’s desire to experience food eclecticism at a (usually) reasonable cost without a formal reservation, the food truck came to symbolize a new communal form of eating and converging. In many ways, these mobile, populist food trucks subverted the formal dining establishment: so while their commercial trendiness is undeniable, there is certainly more to be said and examined about their social implications. Similarly and more recently in the realm of food trends, fermented products have been enjoying the foodie limelight, from kimchi to kombucha, tempeh to sauerkraut. But much like the food truck, fermentation’s trendy comeback – let’s remember fermentation has been a ‘trend’ for millennia, from winemaking to pickled vegetables – says much more about contemporary foodways and food practices than we might initially think. Fermentation is an act that requires the slowing down of food processing; it is an act that creates a relationship between the seen (e.g. humans; plants; ingredients) and the unseen (e.g. microbes; air); and it is one that in many ways subverts established paradigms in the food industry and beyond. About a year or so ago, an opportunity to collaborate with the founders of Food, Feminism, and Fermentation presented itself. While the richness of these themes and their interconnectedness was immediate to the three of us, it became clear in discussions with other colleagues that for some, these themes couldn’t seem more disparate. Perhaps a sign from the foodie gods or perhaps only a coincidence, but not long after our initial emails, I happened to find myself in Halifax (Nova Scotia, Canada) partaking in what I felt was a perfect example of food, fermentation, and feminism in action; one that would ultimately convince me of the timeliness of this collaboration: an outdoor yoga class promoting intersectional introspection, followed by complimentary fermented libations provided by a local company’s kombucha truck (yes, that’s correct, a kombucha truck). Our mandate at CuiZine is not necessarily to follow the latest food trends, but when rigourous research happens to be on trend and illustrates the profound significations of a food practice or foodway – as the research and art produced by Food, Fermentation, and Feminism certainly is and does on both counts – then why not seize the opportunity? As the guest editors aptly argue, the themes of food, fermentation, and feminism are not only compelling because of their relation to popular trends, but also, and more importantly, because they engage us to think about transformation, collaboration, intermingling, disruption, and continuity in new and perhaps unexpected ways. That fermentation and feminism have once again become a central part of the zeitgeist prompts the questions of: why and why now? What can these lenses teach us about the foods we eat, make, produce, and sell? What can fermentation and feminism contribute to the study of social relations and power dynamics? These are some of the many multipronged and complex questions the contributors attempt to answer in this year’s two special issues. Over the years, CuiZine has also always been keen to speak to all of the senses, so we are thrilled that these two special issues (Spring/Summer 9.1 and Fall/Winter 9.2) comprise a number of exciting artistic contributions across a range of media that also use the Food, Feminism, and Fermentation thematic framework. We hope the effervescence of this collaboration shines through in both issues and that the different contributions will stimulate future exchanges across the disciplinary spectrum. I wish to thank Alexandra Ketchum and Maya Hey for their vision, tenacity, …