The workshop questions food consumption and origins. Major topics and interests in this workshop include commensality, experimental food design, patterns of time, as well as the collaboration between humans, microorganisms – how do these factors shape the food we eat? By separating different lactobacillus bacterias and wild yeast from objects (like old baker’s peel, abandoned ovens), we will follow the stories of the new baby sourdoughs, and rethink/manipulate the creature just reborn. Activities will be questioning, if objects have memory and if memory is always related to the brain.
Script: Tuçe Erel
Imagery: Luis Bustamante