Context and purpose
Spontaneous fermentation is a process in which naturally occurring microorganisms transform raw materials without added cultures. This dynamic is at the base of preparations such as sourdough bread and traditional fermented drinks. The project addresses these practices as cultural and social expressions that articulate ecological relationships between human and microbial communities. Its objective is to understand and document this knowledge with methods that integrate scientific, artistic and community approaches, providing perspectives to think about sustainable and collaborative food systems.
Structure of activities
The initiative includes a school of wild fermentation as a cultural practice aimed at sharing methods, theoretical debates and experiences from different disciplines. The school brings together artisanal bakers, natural fermented beverage makers, researchers, artists, and communities interested in expanding their knowledge. Its programming articulates theoretical training, laboratory practices and field activities to observe microbial diversity in different raw materials and territories.
At the same time, spaces for artistic and critical speculation are organized where visual, sound and performative creators provide perspectives on fermentation as an ecological and cultural phenomenon. These spaces foster dialogue between techniques, narratives, and creative practices, and allow for the documentation of experiences that fuel collective reflection around food, culture, and community.
Final product and dissemination
The project will culminate in the publication of an atlas that compiles maps of ecological relationships, visual narratives and texts on wild fermentation. This publication will be a resource for researchers, craft practitioners, educators, and communities interested in fermentation as a cultural and ecological phenomenon. It will include analysis of microbial processes, interviews, and visual materials that reflect the diversity of knowledge and contexts explored.
The initiative is part of the Foundation’s Citizen Art axis, where the production of knowledge is articulated with creativity, community participation and dialogue between disciplines, and also contributes to the Sustainable Food axis by generating knowledge on food practices that integrate ecological, cultural and community dimensions.
