Kurs og læring
Food Fermentation Workshop
Join us for a moment of culinary connection and sharing!
Ana Brotas and Dawid Dobrucki are running a public workshop at Deichman Tøyen based on the fermentation process. The workshop will introduce participants to lacto-fermentation methods and connect this traditional practice with cultural, social, and ecological meanings.
More than just its results, fermentation is about connecting. Connecting to time through rituals passed down across generations. Connecting to the earth and the microbial cultures that flourish both within and around us. Connecting to creativity, as recipes are reinvented with new flavors, new perspectives and new stories.
Join us for a moment of connection, where we will share culinary traditions and experiences, expand our palates, and reimagine recipes together!
Practical information:
- The workshop will be held in English.
- All necessary materials will be provided, but feel free to bring your own vegetables and produce if you would like!
- The workshop is free, but registration is required. Spots are limited to a maximum of 12 participants.
About the instructors
Ana Brotas (b. 1990; PT) has a background in public art, audiovisual communication, and pedagogy. She examines the intersections between society and environment via site-specific and participatory artworks.
Dawid Dobrucki (b. 1988; PL) is interested in cooking and foraging processes with various types of bacteria and fungi. He uses experimental fermentation methods based on the knowledge passed down by his grandmother.
Relaterte medier
- Illustrert utgave
