The first workshop in the WATERSCHOOL M4H+ is Architecture for Microbes, an ongoing investigation by artist in residence Philipp Kolmann into possible ways of peaceful interactions with microbes within our domestic environments.
We will follow the circular journey of making sourdough bread. From the soil to the crops and the process of fermentation into our foods. Microbiological communities help us to get the most out of our foods, nutrients and flavor. Throughout the day we invite you to take part in this cycle of natural leavened bread making, centered around care-giving as a practice, sharing local microbes with you in the form of fermented foods.
image: Studio Makkink & Bey
11am - 12am: Sourdough Bread Baking, buckwheat & rye with sprouted buckwheat
12am - 2pm: Lunch, fermented grains 'Congee', seasonal greens and roasted chili garlic oil, fresh bread and fermented butter
3pm - 5pm: Bread preparation: mixing, folding and shaping
Philipp Kolmann works with food, microbes, smell and taste to provide an affective connectedness with our environment. As a designer it is his goal to extend the understanding of smells and taste to be recognized and applied as valuable, corporeal, and local cultural data. In tune with disciplines, such as microbiology, anthropology, agriculture, perfumer, botany.
In collaboration with Liza Witte and Suzanne Bernhardt and with special thanks to the Stimuleringsfonds Creatieve Industrie.
You can join the workshop by making a reservation for your desired time slot on June 9. Click here and choose the option EXHIBITION WATER SCHOOL M4H+.
Location: Studio Makkink & Bey, Marconistraat 85, Rotterdam