Fermenting has been rooted in traditions and everyday life for millenia and valued in various cultures for its health benefits and potential to preserve food. At the same time, there is not much equipment or experience needed, which makes it very accessible. It is deeply connected to community, exchange and ritual - old and new. The word comes from the latin fervere - to boil. The bubbly transformation of ingredients without external heat has been perceived in many ways throughout history: from sacred miracle to proof for the material’s own life, there have been many explanations for our cohabitation with microbes. In this workshop, we will try two different types of fermenting and have a deeper look at what exaclty is happening in our jars during this process - and beyond.
über
Cylène Stock
weißensee school of art and design Berlin
After working in various fields of video creation, Cylène now is a student of Textile and Material Design at weissensee kunsthochschule berlin. In her studies, she is expanding her research based practise towards the fields of material, structure, food and ecology.