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.
Video
Sourdough DNA, Kamilė Krasauskaitė (LT), Credits: Kamilė Krasauskaitė
Kamilė Krasauskaitė: Kamilė Krasauskaitė is an artist working with sourdough. Her practice evolves in different formats – installations, sculptures, publications, or social events. Artists and sourdough obey the same principles of fermentation: the process does not provide a finished artifact, the installation is limited to the present moment. The events arise from each other and are constantly becoming and disappearing, and are therefore performative.
Credits
Script: Tuçe Erel
Imagery: Luis Bustamante
