By Lauren Fournier and Greta Hamilton
This essay is the first in a three-part series on culinary fermentation practices and their recent associations in the art world. “Fermentation for the Spirit” considers the rise in popularity of sourdough bread baking during the start of the pandemic, while theorizing on the larger social, political, and cultural potentials of fermentation.
As more artists make work that exists between art and food, is there space for art writers to also be food writers? In the early days of the pandemic, we were struck by the importance of food and fermentation to us as writers and artists, but first and foremost, as humans who were hungry. We found ourselves asking: Do I care about food and fermented materials more than I care about art or the work of criticism (and by extension, language, research, and articulation)? Do these have to be kept separate? Why not mix them together and let them autolyze? What would it mean to expand the task of the art writer or critic to include the work of baking, gardening, activism, community organizing, planting native species and pollinator gardens, preserving and sharing those seeds, composting, telling stories, building libraries, building homes, tending to microbiomes—both within and around us? Can the work of art writing and criticism include all the work that nourishes a community, that feeds us physically, affectively, and spiritually, as writers and as people with guts?
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