That week we mainly ate, ferment
The House of Ferment, an innovative arts project comissioned by Science Gallery London and created byGrizedale Arts, popped up at Borough Market on 7 July as we launched our pre-opening season, FED UP: THE FUTURE OF FOOD.
During the week members of the public, local businesses and our friends and supporters gathered in Borough Market for workshops, pop in lunches and unique and surprising tasting sessions where they were served up a cornicopia of wild and wonderful fermented goods, such as sourdough, kimchi (of Korean origin), nuka (a Japanese bran pickle), local milk cheese and yogurt, nettle ‘champagne’, pickled cucumbers (of Polish origin), sauerkraut, Borscht and kombucha. There were also some great talks from foodie experts and performances from award winning artists. Visitors were invited to sample the different cultures that have been developed as well as learning about the history and future of fermentation and food preservation.
March 16, 2016