I’m interested in the way shape is created through the process of fermentation. Fermentation occurs when sugars are converted to gases, acids or alcohol. The process releases energy which means that the structure of the fermenting material will change, often making it bulk far beyond it’s pervious shape. Swelling doughs and ageing blue cheeses are examples of what this process could look like.


Link to image: https://blogg.loppi.se/elsiesparon/files/2013/06/24.jpg

Hanna Skog

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