‘Architecture for Microbes’ is an ongoing investigation into possible ways of peaceful interactions with microbes within a domestic environment. It creates embodied experiences through interaction and food preparation that shall develop sensitivities for the life of microbiological communities. The project follows the circular journey of the microbiologically diverse community from the soil to our crops and the products we make of them through processes like fermentation and baking into food, and back to soil in the form of compost. The ceramic vessels host numerous food fermentation processes, each giving rise to conditions that support specific microbiological communities that are helping us to gain the most out of our foods – nutrients and flavour.
(2021 / clay, bread, bacteria, yeast)
