“Fermentation in Daily Objects”

> 2017-2018
> Master project in Berlin University of Arts

In contrast to industrially produced yoghurt, a naturally fermented batch of sour milk could also be prepared for producing new sour milk. This batch is called „starter culture“. During my search for different types of sour milk from all over the world, I was particularly fascinated by the form of the „storage“ or „container“ of the cultures: cotton, handkerchiefs or even textiles. People apply sour milk on these mediums and dehydrate them, therefore the sour milk can be preserved longer. The transformation of a preservation form of the cultures broke the limitation both of time and space, while the varieties of preservation’s form could be considered as extension of the culture’s vitality and their living range.

Inspired by this, I applied the sour milk in certain forms on textiles, which is reusable as a starter culture for a new production cycle. The shapes are presented as graphics or ornaments that visualise the bacteria involved in the fermenting process. The squares are measured as a unit for the culture storage, which can easily be cut off and used again as a starter platform for new sour milk. 

不同于工业生产制造出的优格,自然发酵而成的酸奶可以作为菌种(Starter)被用于新一轮的发酵活动。在我寻找世界各地各种不同酸奶的过程中,见识到了民间智慧延伸出的各种“菌种容器”:棉花,纸巾,甚至织物。这些菌种保存方式的转换既打破了时间与空间的界限, 也是对于菌种生命力与生存空间的延伸。

以此为灵感, 我将可供新一轮发酵使用的酸奶以一定的形态涂抹在布料上,这些形态将酸奶中所包含的微生物可视化,而被分割成小方块的布料作为衡量菌种容器的单位可以被方便剑侠并被做成一份新的酸奶。

🔍 The story behind “wanderer”

Making Process

The story behind “wanderer”

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Filippo Maria MIRASOLE 

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