Photo: House of Ferment, work-in-progress, 2015. Photographed at Lawson Park by Karen Guthrie.
CULTURE AND CULTURES, FOOD PRESERVATION AND INNOVATION AT BOROUGH MARKET
The House of Ferment, an innovative arts project commissioned by Science Gallery London and created by Grizedale Arts, set up shop on 7 July in Borough Market to celebrate the launch of a season of activity looking at our relationship with food and the future of food production.
During the week, visitors were invited to drop in for a workshop, or a lunchtime tasting session where they were treated to a range of fermented products, including sourdough, several kimchi (of Korean origin), nuka (a Japanese bran pickle), local milk cheese and yogurt, nettle ‘champagne’, pickled cucumbers (of Polish origin), sauerkraut, Borscht and more unusual products such as kombucha. Visitors also heard from a range of expert speakers and artists who helped us learn about the history and future of fermentation and food preservation.
The bespoke multi-function unit, which played host to the various cultures and fermented foods were combined with functional elements by selected artists, including a bespoke table by Turner Prize winner, Laure Prouvost and a series of pickle jars drawn from the artist Bedwyr Williams’ forthcoming film. Further works by Sarah Staton and Giles Round were complimented by a new range of kitchen equipment created by Grizedale Arts.
The House of Ferment took place 7—11 July at 6 Southwark Street, London SE1 1TQ. The House of Ferment is the launch of a season of activity from Science Gallery London, entitled FED UP: THE FUTURE OF FOOD.