Tuesday 11.2 at 5pm at Arkadia: Social Fermentation! (as hybrid arts) / Informal presentation by Andrew Gryf Paterson

Dear friend of Arkadia,

You are invited to Social Fermentation! (as hybrid arts) / Informal presentation by Andrew Gryf Paterson on Tuesday 11.2 at 5pm at Arkadia (Nervanderinkatu 11)

Welcome to a listen, watching and if you wish a tasting session at
Arkadia in the company of Andrew Gryf Paterson, a trans-disciplinary
artist-organiser and independent researcher on the development of
Ferment Lab project.

This presentation event gives an overview and gathers links to the
various processes involved as a celebration of process-based, site &
context specific, participatory bioarts or art-science experiments in
relation to cultural heritage.

For more info see: http//www.pixelache.ac/projects/fermentlab


Warm regards,

Entrance is free but a donation of €3 (or more!) to fund the event is suggested and would be most welcome. If you have no loose change or coins we gladly accept payment via Visa Electron or Mastercard etc.!

Ferment Lab is a participatory space for food and social fermentation
and is a current active and ongoing project of Pixelache Helsinki. It’s
latest iteration was as an international artist-residency project at Le
Shadok fabrique du numérique, Strasbourg, France. Ferment Lab has been
one of Pixelache’s largest ongoing project within recent years, along
with the Socal Tools Symposium (about decentralisation in organisational

Fermentation is a natural process that man has learned how to master. It
is a crucial element to making foods and beverages in order to preserve
it and enhance its taste and nutritional properties. In biochemical
terms, it is a process that converts sugars present in foods, to acid,
gazes or alcohol, under the action of ferments (such as bacteria, yeast,
mold), most of the time in anaerobic (oxygen-deprived) conditions.

Ferment Lab has taken various forms in its exploration of the phenomenon
of fermentation. The project involves research and experimentation into
food preparation as well as into social interpretations of the concept.
Overall Ferment Lab aims to be conducted in various locations in order
to collect parallel stories of food and social transformation,
transplant gained recipes into other contexts and create new knowledge
and meanings through experiments in social fermentation.

The Ferment Lab Strasbourg process (the main case presented) began in
October 2016 when Nathalie Aubret, Agnieszka Pokrywka and Andrew Gryf
met altogether with directrice Géraldine Farage and her the
Shadok production team, to plan the implementation of a project proposal
first designed in April of the same year. We were to be international
artist-residents at Shadok during late February to early July 2017, and
what we did there would give ideas or outcomes, an exhibition of
process, artefacts and outgoings within the ‘Strasbourg: Laboratoire à
demain’ (Laboratory of tomorrow) group exhibition at Shadok in 10th
October 2017- 21st January 2018. Production and financial support came
directly by Shadok’s production budget, with partial travel support from
Taike (Arts Promotion Centre Finland).