Grizedale Arts, Karen Guthrie, Adam Sutherland, Laure Prouvost, Bedwyr Williams, Francesca Ulivi
Dom Fermentu [House of Ferment]
Salwator, 1094, fot. Walery Eljasz Radzikowski Archiwum Narodowe w Krakowie, Zbiór fotograficzny, sygn. A-III-336.
Who: Grizedale Arts
What: House of Ferment
Curator: Katarzyna Depta-Garapich
from the Latin cultūra
1. The arts and other manifestations of human intellectual achievement regarded collectively
2. The ideas, customs, and social behaviour of a particular people or society
3. The cultivation of bacteria, tissue cells, etc. in an artificial medium containing nutrients
Relating to the theme of this year’s festival, “Transformation of a village into a city”, Grizedale Arts presents the project titled “House of Ferment”, an innovative artistic project which celebrates various aspects of culture at the international, national, regional, local and personal levels: a mobile installation based on a domestic rural larder.
The project is a collaboration between Grizedale Arts and artist Karen Guthrie. At its core it is a collection of bacterial cultures used in food conservation processes, collected and used during the last decade in Karen’s country house and the home of Grizedale Arts in the Lake District in northern England. “House of Ferment” is a dynamic portrait of both the Lake District region and the artist herself, and functions as a repository of ancient and contemporary cultures and a starter for dialogue, ideas, learning and play.
The collection of cultures and Karen’s fermented food is connected with her heirloom vessels and kitchen equipment, which also contain the personal memories and associations of the artist. Incorporated into the installation are also functional elements constructed by artists who collaborate with Grizedale, such as a table designed by Laure Prouvost, a cheese-making machine built by Fernando Garcia Dory or the vessels made by Bedwyr Williams.
Karen’s house larder was the inspiration for the design of the portable unit containing the collection and designed by the Front art collective from Sweden. The heavy wooden shelves, old jars, clay pots, moss and fungus-covered stones all form an ideal environment for the ripening and storage of fermented food. These characteristics have been preserved and reproduced in the functional and mobile set that allows for the expansion of the operation and effectiveness of the collection by involving it in workshops, exhibits and exchanges of both products and ideas. The larder is an educational exhibit, which is easy to transport, works on the pop-up principle and may be the basis for public presentation organisations.
In its Krakow rendition, “The House of Ferment” refers to the history of the Zwierzyniec district, and especially the regions of Salwator and Królowej Jadwigi Street, between Salwator and Focha Street, and has its source in the word “transformation”. On the one hand, it literally refers to the transformation of rural areas into urban, and on the other hand, it refers to the chemical processes that take place during fermentation. The Salwator region is an undeniably unique place for Krakow. Unlike the remaining villages that were incorporated into the city at the beginning of the 20th century, this area, despite being located close to the centre of the city, kept its undeniably suburban character. Currently, mainly thanks to the efforts of its residents, it was partially protected from voracious urban development. Miraculously, relics of the district’s rural past have been preserved, in the form of several houses at Królowej Jadwigi, Emaus and Zaścianek Streets. One of these houses is proposed as the titular “House of Ferment”.
Grizedale Arts (Lawson Park, Lake District, Cumbria, Great Britain) is a unique artistic organisation, which has moved the world of art to the countryside and has made farming a work of art. It functions as a curated project, placing particular emphasis on involving local communities. In the case of the “House of Ferment” project, Grizedale will literally become a “village in the city”. Inspired by the traditional relation between the countryside and the city – simply put, the countryside feeding the city – the project takes advantage of the multiple meanings of the words “ferment” and “culture”, especially the latter, because of its original Latin meaning.
Playing with the definition of culture, its ability to influence virtually all sectors of life, and the meanings of “ferment of culture” will be presented here in a collection of bacterial cultures used in the process of fermentation, as well as a collection of foods traditionally produced as a result of the process. The collection will be based on local traditions – it will contain colour-selected products, such as borscht, cottage cheese, kvass, sauerkraut, bread, etc. Consumption of the abovementioned products is also planned, along with workshops associated with traditional fermentation methods, open to the local community.
As late as the mid 1990s, cows could be seen grazing in Krakow’s Błonia Park, brought there by farmers from the house at Królowej Jadwigi Street. Today, few traces of this recent rural tradition of Zwierzyniec still remain. The proposed project refers to this tradition, at the same time tackling subjects which are significantly closer to the problems of contemporary art, the situation of the artist and the cultural institution than they may seem to be.
Project supported by Arts Council England and Science Gallery London.
Workshops in the House of Ferment
The House of Ferment invites everyone interested in sharing their experience in fermenting. We are more than eager to learn new recipes and of course to taste them!
Schedule of fermentation workshops:
FRIDAY, 25th September 2015, 15:00-17:00 Forgotten Polish traditional pickles, host: Magdalena Kasprzyk-Chevriaux (workshops in Polish)
SATURDAY, 26th September 2015, 15:00-17:00 Ferment inKorean cuisine, host: Mira Park (workshops in English)
SUNDAY, 27th September 2015, 15:00-17:00 Secrets of Vietnamese cuisine, host: Bożena Stawicka (workshops in Polish)
MONDAY, 28th September 2015, 15:00-17:00 Weedeaters Workshop – whether and how to break feeding taboo, host: Anna Rumińska (workshops in Polish)
The House of Ferment address is Królowej Jadwigi street 20. The house of Ferment will be opened every day during the project from 11:00 till 18:00.
Biographical notes of workshop leaders:
Magdalena Kasprzyk Chevriaux – a lawyer by profession, a culinary journalist by passion, specialises in Polish and French cuisine. A columnist for the Krakow insert of Gazeta Wyborcza, the author of texts for the Usta magazine, culture.pl – the portal of the Adam Mickiewicz Institute, and the Kuchnia magazine. She was a co-author of texts for the prestigious publication Apetyt na Polskę [An Appetite for Poland] released by the Polish Agency for Enterprise Development in co-operation with the Usta magazine on the occasion of the World EXPO in Milan, which received the title of the Best Culinary Publication at the Festival of Taste in Gruczno in 2015.A doctoral student of the Faculty of History of the Nicolaus Copernicus University in Toruń, she examines the works of Edward Pożerski-Pomiane – the first culinary journalist and celebrity of Polish descent.
Together with the Polish Institute in Paris, she co-organised several events promoting Polish culinary culture in France, gaining support from Aleksander Baron, Adam Chrząstkowski, Paweł Olczyk and some other persons.
Mira Park, who comes from South Korea, has lived in Poland for seven years. For three years she has run Korean cuisine workshops in Krakow, and she also cooks upon order. On the terrace of her apartment in Salwator, she cultivates a garden where vegetables and herbs necessary in a genuine Korean kitchen grow. Mira, the youngest of six sisters, was born in Haenam, a city famous for delicious food. She inherited the traditions of cooking and the love of fresh products (from one’s own garden and the nearby sea) from her family. For most Koreans, a meal without Kimchi (fermented vegetables, mainly cabbage) is unimaginable. Mira will present, among others, three sorts of kimchi: Oisobagi, Kkakdugi and Tongaechu-kimchi and will talk about other spices and sauces produced in the course of the fermentation process.
Bożena Stawicka has always been fond of cooking; she inherited this passion from her grandmother. She comes from Lvov; already as a child, she gained an excellent knowledge of cuisines of nations of the former Soviet Union. She visited most of them, having an opportunity to taste various delicacies. In her childhood days, she travelled to the Carpathians with her grandmother, where she became familiar with Hutsul and Hungarian cuisine. This passion turned into a profession. She knows very well Arabian cuisine, with particular regard to Tunisia, from which her husband comes. She lived in Tunisia for a year; there she could learn the art of cooking from her mother-in-law, who cooked fantastically. While studying at the Jagiellonian University, she had many foreign friends from very different parts of the world; they acquainted her with the cuisine of Cuba, Colombia, Panama, Yemen, Senegal and Nigeria. She worked as a chef for the first time in a Mexican restaurant Los Sombreros. Then she gained professional experience in Polish restaurants and at courses in Japanese and Chinese cuisine. For five years, she has learned and cooked Vietnamese cuisine.
Anna Rumińska: an architect, an anthropologist of culture and feast, the Mother of a Weed-Eater, a garden designer, a journalist, a photographer, a cook, a collector, the leader of the eMSA Inicjatywa Edukacyjna group and subordinated initiatives: Chwastożercy [Weed-Eaters], Splot Szewska, Wroclaw Market Hall Revisited, KOSy-upcycling, Small Tourist Kindergartens, etc. A pioneer of non-formal architectural education in Poland, she engages in issues of public space, the anthropology of common wild edible plants, universal designs, placemaking, bench science, the anthropology of everyday life, the anthropology of public space, spatial, cultural and pro-social education. A lobbyist for pedestrian traffic, the trade fair policy of cities and cultural and culinary heritage, particularly that of the Lower Silesian region, from which she comes. The author of many texts in the aforementioned fields, the holder of a scholarship from the University of Wroclaw and the Minister of Culture and National Heritage, the leader of a Slow Food International convivium and the Polish Ethnological Society. She promotes the knowledge of local and clean food, wild edible plants and educational field research, diagnoses and consultations among consumers, farmers, cooks and restaurant owners.
25/09/2015 - 28/09/2015
Dom Fermentu [House of Ferment]
ul. Królowej Jadwigi 20