The revitalization of fermentation projects during COVID-19 raises questions about the preservation of the pandemic’s material and ephemeral effects – a topic that heritage policy is well equipped to engage. These activities also emphasize the necessity of engaging with heritage practices as a kind of care, encompassing both methods of safekeeping and practices of empathy. In addition, heritage ferments prove “good to think” around themes of loss and preservation, the interpretation of novel viruses through traditional food practices, and the coupling of heritage to microbes. Connecting microbes with heritage allows us to consider points of overlap: as bearers of patrimony with cultural and material lineages, as central to heritage tastes, and as open to geographical indications or other protections to further a kind of microbial resource management. Despite the pandemic’s devastating impact, consideration of heritage ferments points to both emancipatory and constraining outcomes for our post-pandemic future.

中文翻译：

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大流行的传承之手和品味

COVID-19 期间发酵项目的振兴引发了关于保存大流行的物质和短暂影响的问题——遗产政策有能力参与的话题。这些活动还强调了将遗产实践作为一种关怀的必要性，包括保护方法和移情实践。此外，遗产发酵被证明围绕损失和保存主题、通过传统食品实践对新型病毒的解释以及遗产与微生物的耦合等主题“值得思考”。将微生物与遗产联系起来使我们能够考虑重叠点：作为具有文化和物质血统的遗产的承载者，作为遗产品味的核心，并且对地理标志或其他保护开放，以促进一种微生物资源管理。尽管大流行造成了毁灭性的影响，但对遗产发酵的考虑指出了我们大流行后未来的解放和限制结果。