Making Effervescent Encounters

Food Art Research Network and State of Concept, Athens invite you to a workshop that explores processes of collective fermentation with artist Grace Gloria Denis

Making Effervescent Encounters
Making Effervescent Encounters workshop image. Photo: Margaux Schwab

Food Art Research Network and State of Concept in Athens, host a workshop that explores processes of collective fermentation.

Over two hours we engaged in a collective inquiry led by artist Grace Gloria Denis into microbial transformation, examining it as a generous model for contemplating flux and the porousness of collective bodies.

Fermentation catalyses reflections on transformative processes and their innate relationship to reciprocity, care and mess. Ferments are saturated with speculations of microbial economies of exchange and are contingent upon shifting conditions and spontaneous encounters.

The workshop takes Lauren Fournier’s proposals about fermentation as a material practice and metaphor: “through symbiotic cultures of feminisms, fermentation prompts fizzy change with the simultaneity of preservation and transformation, futurity and decay.”

The workshop explores the collective as a fermenting body, an organism that possesses the capacity to digest matter, contend with difference, and witness transformation. Beginning with a listening exercise that followed a process of fermenting mezcal we lay in the midst of an exhibition by the artist Ahmet Ohgut and felt the connection between the bacterias in the mezcal and the wild ferments that live in our own bodies. We used lacto fermentation techniques to process fig ferments on the terrace of the gallery, and shared stories of the diverse and fizzy practices of  people we met.

 

Making Effervescent Encounters workshop image. Photo: Margaux Schwab
Making Effervescent Encounters workshop image. Photo: Margaux Schwab
Making Effervescent Encounters workshop image. Photo: Margaux Schwab
Making Effervescent Encounters workshop image. Photo: Margaux Schwab

The workshop took place on Thursday 21 September, 2023, 5:00-7:00 PM. We are collecting the fermentation recipes and they will be available here.