fermentation

http://erynfoster.ca/A-Gift-of-Cultured-Culture-2012

“In May 2012, I was invited to create a site-specific work for the Oh, Canada exhibition at the Massachusetts Museum of Contemporary Art in the North Adams.

The project began as a 10-day performative walk where I, along with participants, foraged for invisible local wild yeasts located in culturally and geographically significant areas of the town. Wild yeasts were harvested from several locations: parks and forests, a Joseph Beuys exhibition, an outdoor zumba event, a pizzeria, people’s homes, Dunkin’ Donuts, for example. Once enough yeasts were foraged, and the fermentation process was complete, a unique sourdough culture was then created and used to make bread and other baked goods.

In addition to cultivating a sourdough culture, I also, with assistance, constructed a custom-made bake oven to be situated permanently next to the grounds of the museum. Located on newly established community gardens property, the intention of the oven was that it would perform as a kind of usable public sculpture that along with the sourdough culture, would be given as a gift to the community of North Adams.

For one week leading up to the exhibition opening, “North Adams Sourdough Bread” was baked and given away at the community bake oven. A special ceremony involving the town’s mayor and the giving away of the first jar of “North Adams Cultured Culture” also occurred at this time. For the one-year duration of the exhibition, the culture was on display in the Oh, Canada exhibition and visitors to the gallery could request a jar to take home. Those requesting the culture, would receive a short tutorial and instructions on use; they would also receive a certificate of authenticity and other types of related ephemera.”