hosted by Science Gallery London
Do you know your kombucha from your nuka, or your kimchi from your borscht? Join Science Gallery London as we explore the fascinating, microbiological world of fermentation. The process of fermentation goes back hundreds of years, but it is making a global comeback and is now the latest craze to excite chefs and foodies across the world.
Science Gallery at King’s College London is to launch FED UP: The Future of Food, its 2015 experimental arts and science programme, at Borough Market on Tuesday 7 July. Opening the programme will be the House of Ferment, a multi-functional arts installation incorporating a collection of edible fermented cultures that explores and discusses the processes behind food preservation.
The House of Ferment is a project created by Grizedale Arts in collaboration with Science Gallery London. The mobile installation will be popping up at Borough Market to celebrate the launch of a season of activity looking at our relationship with food and the future of food production. The collection centres on a series of specially fermented cultures, traditionally used in food preservation, that have been cultivated over the last decade at Grizedale Arts’ farm HQ.
The House of Ferment will run from 7th to 11th July and is free to enter. Throughout each day, visitors will be able to take part in talks, tastings and demonstrations bringing the art of fermentation to life.