Workshop Museum of Arte Útil - A Parasitical Breed of Consumer

This hands-on session will focus on the action of preserving leftover vegetables by use of the simple, yet effective preservation method of fermentation. Through the act of preservation leftover materials, which have been discarded as 'waste', will be elevated to the status of a delicacy as the material's use value increases, simultaneously, changing its perceived value. The application of simple skills transforms 'waste' into a useful product - in itself an act of politicizing seemingly innocent, a-political practices of food preparation.

The vegetables used within the workshop are leftovers from Ekoplaza shops in Eindhoven and Rotterdam.

Workshop held by Jeannette Petrik / A.01 Do it Yourself
www.jeannettepetrik.com