Mae Hey
Biographic Data
| ID | 765704 |
|---|---|
| NAME | Mae Hey |
| GIVEN NAMES | Mae |
| FAMILY NAME | Hey |
| SIGNATURE | HEY M |
| AFFILIATIONS | University of Helsinki |
| ORCID | 0000-0001-9364-6334 |
| VERIFIED | Yes |
| TOTAL WORKS | 13 |
| TOTAL CITATIONS | 7 |
| AUTHOR COUNT | 13 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2018 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 1 |
Making Microbes Explicit
People in food studies, along with others who like to eat, have long been aware that microbes make our foods tasty—for what is koji, kombucha, wine, dosa or a slice of brie without microorganisms? People also have known that these microscopic organisms spoil our food, but it’s also a process that microbes might consider their bacchanalia. Microorganisms are taste-making and rotting agents and so much more; they are as diverse as they are ubiquito…
Finding the Microbes in Food Studies
Microbes change the way you understand the world. As scholars of food and food systems, we’ve been centering microbial questions in our research. We’ve argued for making visible the microscopic life that is, for the most part, invisible to the human eye. These are lifeforms that, until recently, have been largely sidelined in academia outside of fields like microbiology and infectious disease.As we explored in the introduction to the first editio…
Brokering the gut: Microbial decoys in the documentary Hack Your Health
This paper analyses the documentary Hack Your Health: The Secrets of Your Gut (2024) as a case study for how guts and gut health are perceived and discussed in modern dietary advice. By ‘reading’ the documentary as a cultural object, the paper examines the politics that gut-related discourses produce when research in gut microbiomes continues to swell. Situated at the nexus of sociology, cultural studies, and critical food studies, this paper scr…
Knowing Enough and Space-Making for Microbes in Sake Fermentation Practices
This paper examines how one comes to know microbes in fermentation settings. Based on praxiographic data from field research at a sake brewery in Japan, the paper analyzes how brewers work in an anticipatory manner to make spaces that encourage certain microbes to thrive throughout the recurring steps of fermentation—an approach one might call space-making. While the hegemony of western science prioritizes technoscientific ways of knowing precise…
A Whole New World of Possibilities”: Koji Uses and Ambiguities on the Global Marketplace
This article analyzes the ambiguity of the term "koji" - as it simultaneously describes a mold spore, a set of enzymes, and a fermented ingredient - across products that make, use, and promote koji in an increasingly globalized marketplace. We focus on three case studies - a koji-based chocolate, a lees-based condiment with koji in its name, and a hot sauce that is doubly fermented with koji - using discourse analysis supplemented by interviews. …
Gut Healthism: The Penetrating Gaze and Depoliticising Forces of Direct-to-Consumer Microbiome Testing Kits
In recent years, scientific attention towards the gut has interpellated everyday consumers to test and intervene on their gut microbiome in the hopes of improving their overall health. Based on a discursive analysis of direct-to-consumer testing kits, we detail how their rhetoric individualises health interventions in the name of procuring a 'healthy' gut microbiome while obscuring the social, communal and environmentally predicated relations tha…
Dreaming Our Futures: Ojibwe and Očhéthi Šakówiƞ Artists and Knowledge Keepers
Mismatched and misaligned: Responsibility narratives in American research labs for synthetic biotechnologies
This article examines what responsibility means in the context of synthetic biotechnologies, based on academic researchers in the American west who are using/developing synthetic biology, engineering biology, and synthetic genomics. Advancements in technical capacity are ushering in imminent/current possibilities of creating whole genomes/organisms from scratch, yet extant narratives about ‘responsibility’ have neither been fleshed out, nor compa…
Without Destroying Ourselves: A Century of Native Intellectual Activism for Higher Education. By John A. Goodwin
Attunement and Multispecies Communication in Fermentation
Terada Honke is a natural sake brewery that utilizes practices like call-and-response and work song to coordinate its fermentation processes across human and microbial participants. I call attention to the concept of attunement, which is the ability to notice, apprehend, and connect with others in meaningful response. Drawing on ethnographic fieldwork, I explain why brewers must attune to the social, spatial, and temporal scales of life within th…
Chapitre 3. Horizontal Exchange, Relations, and Resistance in Bioart and Practice-based Research
Le bioart existe à l’intersection de deux champs de connaissances et de production spécialisés et élite : la biotechnologie et l’art. Ces deux spécialisations occupent des strata différent dans la hiérarchie académique, nécessitant des qualifications et des rigueurs disciplinaires qui, historiquement valorisent leurs spécificités et non leurs similarités en recherche. Une expertise certifiée est privilégiée au prix de d’autres formes de connaissa…
Fermentation as Agitation: Transforming how we live together
Fermentation as Agitation: Transforming how we live together / La fermentation, incitateur de changement : transformer notre manière de vivre ensemble. An article from journal Cuizine (Food, Feminism, and Fermentation), on Érudit
Fermentation as Engagement: On More-Than-Human Connections and Materiality
Fermentation as Engagement: on more-than-human connections and materiality / La fermentation comme moyen d’engagement : les relations et la matérialité au-delà du monde humain. An article from journal Cuizine (Food, Feminism, and Fermentation), on Érudit
Attunement and Multispecies Communication in Fermentation
Terada Honke is a natural sake brewery that utilizes practices like call-and-response and work song to coordinate its fermentation processes across human and microbial participants. I call attention to the concept of attunement, which is the ability to notice, apprehend, and connect with others in meaningful response. Drawing on ethnographic fieldwork, I explain why brewers must attune to the social, spatial, and temporal scales of life within th…
Fermentation as Agitation: Transforming how we live together
Fermentation as Agitation: Transforming how we live together / La fermentation, incitateur de changement : transformer notre manière de vivre ensemble. An article from journal Cuizine (Food, Feminism, and Fermentation), on Érudit
Fermentation as Engagement: On More-Than-Human Connections and Materiality
Fermentation as Engagement: on more-than-human connections and materiality / La fermentation comme moyen d’engagement : les relations et la matérialité au-delà du monde humain. An article from journal Cuizine (Food, Feminism, and Fermentation), on Érudit
Fermentation as Engagement: On More-Than-Human Connections and Materiality
Fermentation as Engagement: on more-than-human connections and materiality / La fermentation comme moyen d’engagement : les relations et la matérialité au-delà du monde humain. An article from journal Cuizine (Food, Feminism, and Fermentation), on Érudit
Fermentation as Agitation: Transforming how we live together
Fermentation as Agitation: Transforming how we live together / La fermentation, incitateur de changement : transformer notre manière de vivre ensemble. An article from journal Cuizine (Food, Feminism, and Fermentation), on Érudit
Chapitre 3. Horizontal Exchange, Relations, and Resistance in Bioart and Practice-based Research
Le bioart existe à l’intersection de deux champs de connaissances et de production spécialisés et élite : la biotechnologie et l’art. Ces deux spécialisations occupent des strata différent dans la hiérarchie académique, nécessitant des qualifications et des rigueurs disciplinaires qui, historiquement valorisent leurs spécificités et non leurs similarités en recherche. Une expertise certifiée est privilégiée au prix de d’autres formes de connaissa…
Attunement and Multispecies Communication in Fermentation
Terada Honke is a natural sake brewery that utilizes practices like call-and-response and work song to coordinate its fermentation processes across human and microbial participants. I call attention to the concept of attunement, which is the ability to notice, apprehend, and connect with others in meaningful response. Drawing on ethnographic fieldwork, I explain why brewers must attune to the social, spatial, and temporal scales of life within th…
Without Destroying Ourselves: A Century of Native Intellectual Activism for Higher Education. By John A. Goodwin
Mismatched and misaligned: Responsibility narratives in American research labs for synthetic biotechnologies
This article examines what responsibility means in the context of synthetic biotechnologies, based on academic researchers in the American west who are using/developing synthetic biology, engineering biology, and synthetic genomics. Advancements in technical capacity are ushering in imminent/current possibilities of creating whole genomes/organisms from scratch, yet extant narratives about ‘responsibility’ have neither been fleshed out, nor compa…
Knowing Enough and Space-Making for Microbes in Sake Fermentation Practices
This paper examines how one comes to know microbes in fermentation settings. Based on praxiographic data from field research at a sake brewery in Japan, the paper analyzes how brewers work in an anticipatory manner to make spaces that encourage certain microbes to thrive throughout the recurring steps of fermentation—an approach one might call space-making. While the hegemony of western science prioritizes technoscientific ways of knowing precise…
A Whole New World of Possibilities”: Koji Uses and Ambiguities on the Global Marketplace
This article analyzes the ambiguity of the term "koji" - as it simultaneously describes a mold spore, a set of enzymes, and a fermented ingredient - across products that make, use, and promote koji in an increasingly globalized marketplace. We focus on three case studies - a koji-based chocolate, a lees-based condiment with koji in its name, and a hot sauce that is doubly fermented with koji - using discourse analysis supplemented by interviews. …
Gut Healthism: The Penetrating Gaze and Depoliticising Forces of Direct-to-Consumer Microbiome Testing Kits
In recent years, scientific attention towards the gut has interpellated everyday consumers to test and intervene on their gut microbiome in the hopes of improving their overall health. Based on a discursive analysis of direct-to-consumer testing kits, we detail how their rhetoric individualises health interventions in the name of procuring a 'healthy' gut microbiome while obscuring the social, communal and environmentally predicated relations tha…
Dreaming Our Futures: Ojibwe and Očhéthi Šakówiƞ Artists and Knowledge Keepers
Making Microbes Explicit
People in food studies, along with others who like to eat, have long been aware that microbes make our foods tasty—for what is koji, kombucha, wine, dosa or a slice of brie without microorganisms? People also have known that these microscopic organisms spoil our food, but it’s also a process that microbes might consider their bacchanalia. Microorganisms are taste-making and rotting agents and so much more; they are as diverse as they are ubiquito…
Finding the Microbes in Food Studies
Microbes change the way you understand the world. As scholars of food and food systems, we’ve been centering microbial questions in our research. We’ve argued for making visible the microscopic life that is, for the most part, invisible to the human eye. These are lifeforms that, until recently, have been largely sidelined in academia outside of fields like microbiology and infectious disease.As we explored in the introduction to the first editio…
Brokering the gut: Microbial decoys in the documentary Hack Your Health
This paper analyses the documentary Hack Your Health: The Secrets of Your Gut (2024) as a case study for how guts and gut health are perceived and discussed in modern dietary advice. By ‘reading’ the documentary as a cultural object, the paper examines the politics that gut-related discourses produce when research in gut microbiomes continues to swell. Situated at the nexus of sociology, cultural studies, and critical food studies, this paper scr…
Sociology (7 works) · Geographies of human-animal interactions (5 works) · Biology (4 works) · Culinary Culture and Tourism (4 works) · Political science (4 works) · Philosophy (3 works) · Philosophy (3 works) · Aesthetics (2 works) · Computer Science (2 works) · Engineering (2 works)