SENSES RISING
A participatory workshop exploring fermentation
as a catalyst to discursive entry points such as
quiet modes of resistance, global food systems,
rewilding, and collective resilience and healing.
Focusing on sourdough bread (bread being a sacred and staple food in Morocco), I led
participants through various activities including
attuning to bacterial ‘communication’ at different
stages of activity through smell and touch,
guided eating meditation, collective kneading,
bacterial recipe-making and a trip to one of the
few remaining communal ovens in the walled city
where we baked a communal loaf of bread.
How can slower communal approaches enable us to embed wildness back into what has become an increasingly industrialised process? How, for example, can we relearn and preserve networks of communality within baking through guerilla modes of collective bread-making, that allow us to enter into new modes of resistance as well as belonging with and as part of nature?
How can slower communal approaches enable us to embed wildness back into what has become an increasingly industrialised process? How, for example, can we relearn and preserve networks of communality within baking through guerilla modes of collective bread-making, that allow us to enter into new modes of resistance as well as belonging with and as part of nature?