Teaching with microbes: Lessons from fermentation during a pandemic

The coronavirus disease 2019 (COVID-19) pandemic introduced unique challenges to teaching at the university level, while also heightening awareness of existing social and health disparities as these shaped interactions and influenced learning outcomes in class settings. Based on ethnographic and autoethnographic data, this article reflects on teaching about human-microbial relations in the context of the course "Anthropology of Food"and specifically at the start of the pandemic. Data demonstrate how students shifted from demystifying microbes to distrusting microbes to reacquainting with microbes through a hands-on experiment with fermentation. The article introduces a microbiopolitical perspective in interpreting students' learning trajectories and ultimate course outcomes.