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Ferment: Exploding the Boundaries

Oct 21, 2014

Adam Field_onggiThis is not a local event, and actually it’s a bit of a hike, but it includes Altadena’s own Joseph Shuldiner of the Institute of Domestic Technology and we think the idea sounds fascinating so carve out some time and gas up the car.

Shuldiner has collaborated for the last six months with Cal State Long Beach and the Long Beach Museum of Art in what is being called a “Social Practice Art Event,” the culmination of which will be a community event on October 25th.

Exploding the boundaries between art, craft, food and community, “Ferment” seeks to address the intersection between a community’s deep foodcrafting traditions and the act of art making.

The first collaborating event was Shuldiner instructing CSULA Ceramics Department students about fermented food traditions and techniques. He explained how, historically, foods were fermented in crocks and jars. Then Shuldiner “let them loose through the summer to create, and interpret their own series of unique vessels.”

He returned to CSULA this last September to view the student’s vessels and they led them in a “hands-on group make,” which means a bunch of folks making heaps of sauerkraut, kimchi, and fermented ginger-bug soda.

On Saturday, October 25th, these fermented foods and drink will be available for the tasting. Guests will also receive “a commemorative fermenting crock and ceramic plate created by CSULB students with glaze incorporating wood ash sourced from the Long Beach wood-fired pizza oven at P3 Restaurant.”

Participating artists include Vipoo Sirvaliasa, a Thai-born Australian artist, and Adam Field, long-term artist in residence at the Archie Bray Foundation, MT.

 

Ferment
Saturday, Oct. 25th, 6:30-8:30 p.m.
Long Beach Museum of Art
2300 E. Ocean Blvd., LB 90803
Cost: $50, per person; $35, museum members
Reservations are required; purchase here
For more info, visit LBMA.org
Or contact Lisa Marsh at 562.439.2119, ext, 255

 

lbma_ferment2014_v21

 

Photo, top right: Adam Field in 2008, studied the art of making traditional Korean earthenware at Ohbuja Onggi.

Photo of ferment vessel, above, courtesy of LBMA.

 

 




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