Disturbances in microbiomes both at human and ecosystemic levels are resulting in serious health and environmental crises. Science and Technology Studies is beginning to analyze how fermented foods and fermentation are becoming a part of the commodified wellness market and a space of critical reflection on modern antibiotic relations. Using the case of tsukemono or Japanese pickles, the modern antibiotic turn and its contemporary probiotic modulation will be analyzed using both historical and ethnographic data. The case of tsukemono offers insights into the challenges of the Anthropocene and its impacts on microbiome that take stock of existing linguistic and cultural heritage. The event will be held in English, admission is free. The presentations will be followed by a Q&A session and a small reception. Details and registration here