2018-19
Tessa Zettel & Valentina Karga
Found ceramics, book and tapestry, salt, soil, paper, clay, concrete pit oven, fermentations
Shown in group exhibitions: Entanglements, Embodiments, Positions (curator Jussi Koitela), Treignac Projet, Treignac (France), 2018 / & restaged in another form for Cookbook ‘19 (curators Nicolas Bourriaud & Andreas Petrini), at La Panacée-MoCo, Montpellier (France), 2019.
On the invitation of curator Jussi Koitela, continuing his work with Karen Barad’s material-discursive intra-actions. La fermentation de la terre explored the idea of a public underground fermentation facility. Over one week in residence at Treignac Projet, collaborative experiments with a host of local micro-organisms included beetroot and carrot pickle (incorporating stalks and leaves), a French variant of kimchi (with chilli, ginger and herbs from the garden, thyme, rosemary, dill..), and pickled eggs, all lacto-fermented using ceramic vessels that could be buried in the earth, the largest of which was found interred under the basement of a nearby 500-year old stone house. A patch of concrete on the property was also dug out to make an underground hole for clay-covered slow- cooking and future pit fermentations.
www.treignacprojet.org
https://www.valentinakarga.com/
Read OuMoPo blog posts about La fermentation de la terre here