Shelf Life. Ferment-Activity and Nurturing Materials

Fermentation is a complex set of techniques bridging food substances, microbes, and the environment, which makes us question the distinction between decay and flourishing. Inherently a filtering activity, fermentation relies on the long-standing relationship of yeast and bacteria to nutrients and the elements. Through practices of food transformation, preservation and consumption, the newly woven symbiotic entities emerge from fermentation processes and enter into a different ecosystem – that of the human body, itself a multi-organism entity. These entities are directly in correspondence with our microbiome: fermented food has, in a way, already stepped into the human digestive system before it is ingested. more