Tag: food

Fermentation for the Spirit: Auto-reflections on the rise of sourdough art and glutinous practices. Part 2

Response July 9, 2021

By Lauren Fournier and Greta Hamilton

This essay is the second in a three-part series on culinary fermentation practices and their recent associations in the art world. “Fermentation for the Spirit” considers the rise in popularity of sourdough bread baking during the start of the pandemic, while theorizing on the larger social, political, and cultural potentials of fermentation.

GH: The winter I started making sourdough, I also kept a fermentation diary as documentation for a conceptual art class I took with Amish Morrell at OCAD University. The diary was intended to function as a how-to for sourdough bread, inspired by instructional works from conceptual artists like Yoko Ono, Lee Lozano, and John Cage. It chronicles the origins of my sourdough starter, its multiple deaths, the many flat loaves of bread I ate with various soups, my relative hunger and fullness, the smells and tastes of my domestic surroundings. It was an attempt to present the document of a material process as a final artistic product—a tactic used by conceptual artists when materials were scarce and materiality was deemed overwrought and commodified. While writing the diaries, I meditated on the possibility of decentering materiality in a contemporary sense, perhaps held in the potential of writing. 

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Fermentation for the Spirit: Auto-reflections on the rise of sourdough art & other glutinous practices. Part 1

Response June 30, 2021

By Lauren Fournier and Greta Hamilton

This essay is the first in a three-part series on culinary fermentation practices and their recent associations in the art world. “Fermentation for the Spirit” considers the rise in popularity of sourdough bread baking during the start of the pandemic, while theorizing on the larger social, political, and cultural potentials of fermentation.

As more artists make work that exists between art and food, is there space for art writers to also be food writers? In the early days of the pandemic, we were struck by the importance of food and fermentation to us as writers and artists, but first and foremost, as humans who were hungry. We found ourselves asking: Do I care about food and fermented materials more than I care about art or the work of criticism (and by extension, language, research, and articulation)? Do these have to be kept separate? Why not mix them together and let them autolyze? What would it mean to expand the task of the art writer or critic to include the work of baking, gardening, activism, community organizing, planting native species and pollinator gardens, preserving and sharing those seeds, composting, telling stories, building libraries, building homes, tending to microbiomes—both within and around us? Can the work of art writing and criticism include all the work that nourishes a community, that feeds us physically, affectively, and spiritually, as writers and as people with guts?

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