The cheese table: the fermented and the rotten

- - Sin categoría

Culture is cultivation, but it is not an isolated act; it is, by definition, part of a cyclical ongoing process, passed from generation to generation.

Sandor Ellix Katz ,“ The art of fermentation”

Penicilium-roquefortis-reduccido-en

The willingness to cultivate is to preserve life; but there is no life without death. This is a large cycle, a cycle in which extremes converge.

In this limitation, the king of mushrooms is present; invisible, intangible, and omni-present; decomposing and transforming the substance that feeds life.

Mushrooms and human beings are very alike [1]. They have lived together since the beginning of time. Men have given mushrooms the fruit of their labour: milk, fruit juice, refined flour…perpetuating and converting them into cheesemakers, wine-producers, bakers…into micro-cultivators.

Mushrooms have given men fermented ingredients, which have been passed on from generation to generation. They have maintaining taught and learned flavours and aromas; ultimately converting them into transmitters of culture.

Life and death, beauty and decay, the fermented and the rotten…have always been part of one cycle where extremes converge and blend with each other in a limitation lived by mushrooms.

Penicilium-candidum-en

The installation of the ‘Cheese table’ of Mugaritz will be part of URBANZIENTZIA – CIENCIA URBANA, a science day of the OLATU TALKA event organised by Teknahi. This initiative, which will be part of other activities in DONOSTIA- SAN SEBASTIÁN 2016, will take place on May 21st in Iztueta, between Gros and Egia.

 

logos-todos(1)-(4)


[1] Maurizio Montalti, “Continous Bodies, Cycles of decomposition triggering a simbiotic partnership between humans and fungi”