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Fermentation for the Spirit: Auto-reflections on the rise of sourdough art and glutinous practices. Part 3

26 July 2021

By Lauren Fournier and Greta Hamilton

This essay is the final instalment 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.

LF: Half a year before the pandemic began, I was aware of a growing trend of sourdough and bread-based practices in contemporary Canadian art—especially art made by late-emerging and early to mid-career women and queer artists, many of whom were white settlers. As boules in art proliferated across a range of gallery spaces, I was curious about what prompted this development. Why were so many white women artists making bread art, and what are the discernible meanings of this shared theme within their disparate practices? Sourdough and bread art can be seen in recent work by artists Andrea Creamer, Bridget Moser, Zoë Schneider, Terri Fidelak, and Lexie Owen, to name a few. There are precursors to this art in work by another artist, Chloe Wise, who began her series of bread bags in 2013, melding challah (braided Jewish bread eaten on ceremonial occasions such as Shabbat and major Jewish holidays), bagels, and pancakes with luxury goods. 

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