The House of Ferment featuring

The sourdoughs of Poland: Damian Wawrzyniak with Kasia Garapich

Photo: House of Ferment, work-in-progress, 2015.

Friday, 10 July at 10.30am

 

Borough Market

6 Southwark Street,

London

SE1 1TQ

 

Book your free ticket here

 

The House of Ferment is an innovative arts project created by Grizedale Arts in collaboration with Science Gallery London. The mobile installation will be popping up at a shop on Borough Market to celebrate the launch of a season of activity looking at our relationship with food and the future of food production.  

During the week of 7—11 July, book in for a workshop, or pop in for a lunchtime for a tasting session  where you can try a range of products, including sourdough, several kimchi (of Korean origin), nuka (a Japanese bran pickle), local milk cheese and yogurt, nettle ‘champagne’, pickled cucumbers (of Polish origin), sauerkraut, Borscht and more unusual products such as  kombucha. There are some great talks from foodie experts…. 

Visitors are invited to sample the different cultures that have been developed as well as learning about the history and future of fermentation and food preservation.

The bespoke multi-function unit, which plays host to the cultures and fermented foods are combined with functional elements by selected artists, including a bespoke table by Turner Prize winner, Laure Prouvost and a series of pickle jars drawn from the artist Bedwyr Williams’ forthcoming film. 

Further functional works by Sarah Staton and Giles Round are augmented by a new range of kitchen equipment created by Grizedale Arts.

Kasia Garapich is a sculptor living in London. She works with various media, from wax, paper, bronze to animation and installation exploring issues of boundaries, illusion and bodily interaction with art work. After being deprived of sauerkraut during her six months stay in Peruvian highlands, she began to make her own – discovering that food making and art-making have suspiciously much in common than she thought.

Damian Warzyniak Chef Director/ Consultant at Fine Art of Dining, Master Craftsman at Guild for ChefsUK has also experience in two Michelin Star, Worlds Best Restaurant, Noma in Copenhagen/Denmark, he is also member of Association Culinaire Francaise. Earned a Level 5 Bachelor of Management and Gastronomy degree.It was in Ireland, France, Germany, United Kingdom where Damian received the majority of his culinary training.

House of Ferment is the launch of a season of activity from Science Gallery London, entitled FED UP: THE FUTURE OF FOOD. A full programme of FED UP events coming soon at london.sciencegallery.com/fedup

Polish Cultural Institute
Copyrights © 2009-2019 Polish Cultural Institute. All rights reserved