[02/08/25]

'Fermenting Forms' for Towner Gallery. Original listing.

Photos by Barney Pau.

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For this commission, I was invited by Towner Gallery, Eastbourne, to develop a day course inspired by their exhibition at the time on Paule Vézalay called Living Lines. Drawing on her representation of the natural world, I curated a workshop to create edible abstract art through fermentation. 

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Throughout this process, I guided guests into thinking about flavour, form and texture beyond any previous ideas they might have associated with them. We then submerged the edible sculptures in sugar water with a wild-fermented champagne starter for them to take home and ferment, along with instructions for how to care for their abstract edible artworks.

 

The session ended with a tasting session of my signature wild-fermented champagnes, each of which is developed to tell a story through taste. Throughout the course, I spoke about my food-based art practice and the concept of ‘fermentation methodology’: a way of thinking that I use as a point of focus to both understand and generate ideas and then translate these ideas into edible artworks.