When unpacking the idea of value in fermentation, there is a reoccurring theme that in order for fermentation to be carried on, there has to be an inherent value placed on why this type of art is vital for cultural value and appreciation. The value here is centered on the social practice and application of fermentation through culinary traditions. 

The value of fermentation comes from the idea that through the exploration of this art world one can preserve cultural traditions through the lens of food.  The history of Fermentation is vast and spreads itself through almost every society. 

There is inherent value in the social practice with fermentation. Harrell Fletcher when describing his engagement with social practice and how he finds "an interest in people who have (an interest of their own), and then I find a forum for that content (Willis, pg. 126). We can see this throughout the transmedia narratives on Fermentation. These forums on Fermentation through digital platforms such as Pintrest or tumblr create a diversity of people’s interest in fermentation of all types. This allows more creative content to flow through and towards fermentation enthusiasts. Fermentation is no longer rural-centric but has spanned across through transmedia outlets to allow everyone to learn how to ferment. 

When it comes to experts in the field of vegetable fermentation, it is relied upon those who simply have put forth the effort to enrich participant’s lives through traditional documentation with authors such as Sandor Katz. We see the preservation of vegetable fermentation through both through traditional and digital learning methods. When looking at the art world of fermentation we can see access, exposure,  and entry points all relatable in different ways depending on the type of fermentation. Everyone has access to creating their own ferments, they just have to have the willingness to do so and fairly humble resources. Vegetable fermentation is low cost and just takes a little bit of patience. Most fermentation can be done in the comfort of ones home, it just takes the willingnes to do the research and explore the curiousities that await. 

There is always different adaptation for recipes and nuances that are dependent on the creator. There are remixes to recipes, where indivdual fermentors will go off a traditional recipe and transform their creation into something completely their own. Taking an already existing product and morphing into something different, providing a spin of style, aesthethic and flavor profile all it's own. For example ,when exploring the traditional sauekraut recipes, there are adapations from sauerkraut chocolate cake to buffalo sauerkraut meatballs. While some types of fermentation provide completely accessibility, other avenues can have more nooks that foster exclusivity and elitist values. 

Who is actually being represented in this art world of wine? Is their an invitation? When looking with the American Assembly's article "Art and The Public Purpose" the art world of wine is very clearly aligned within the commercial arts market. Focusing on a specific niche group that is market driven, there is no opportunity for entry points unless the individual has somewhat been invited or tuned into this art world. It is true that anyone can go into a winery or buy a bottle of wine, howevere there is a specific separation of the artisan wine maker or enthusiast and the average wine drinker who buys wine at Safeway. Are their opinions taken differently? Does one's opinion hold more value than another?  One could say this Safeway bottle doesn't provide much of an entry way into the world of wine. Does it really all begin and end with that single bottle of two buck chuck? Again we are left asking ourselves, who decides what is art in this art world? When looking into the art world of fermentation we are struck with wondering about the current aesthetics and how this art world of fermentation connects to aesthetics. 

When looking into the art world of viticulture and the layers that concede it,  the expert analysis and need for aesthetic appreciation is heavily intertwined into its very existence. Wine is critiqued to the tenth degree, and goes under rigorous spotlighting to pass this criqitue. Wine in the fermentation art world can be mirrored with high art. Becker's quote from Art Worlds  on aesthetics places how exclusive the world of wine can be. Becker states that "Aestheticians do not simply intend to classify things into useful categories, as we might classify species of plants, but rather to separate the deserving from the undeserving, and to do it definitively" (Becker, pg. 197).  Wines are scoffed at if they do not meet the bar of wine critics, tarred and feather at will for not providing the premeire palatable presentation. The culture surrounding winerys, wine tasting events, and even the job nature of the sommelier all shows truth to the nature of aesthetics. I hope that the future provides opportunity for more community based forums around wine, for the at home wine maker to foster a place at the table. We have to begin to open up attitude surrounding wine and through the accesibility of wine culture with transmedia, this hidden world of "high" culture may slowly be beginning its transformation to more inclusive participation.