Xijing XU | 徐溪婧

Have a look on the Project 🔍

The word ‘fermentation’ can literally evoke a tasteful fantasy about food with rich aroma. However, I would rather like to describe fermentation as a gift from nature instead of an art of culinary art. As human beings we can only base on our experiences and knowledge, adjust to the environment, temperature or other external factors, so that we could obtain the essence at some point. The real functional „role“ in this process is still played by invisible micro creatures.