House of Ferment

culture / noun
1. The arts and other manifestations of human intellectual achievement regarded collectively
2. The ideas, customs, and social behaviour of a particular people or society
3. The cultivation of bacteria, tissue cells, etc. in an artificial medium containing nutrients

House of Ferment initiated by the artist Karen Guthrie is a collaboration with Grizedale Arts and many other individuals such as Francesca. The project works as a repository for old and new cultures and as an impetus for dialogue, inventiveness, learning and exchange.

The project consists in a collection of preserved and fermented foods (including sourdough, nuka, vinegar, umeboshi and miso), combined with bespoke functional elements by invited artists, including a table by Laure Prouvost and vessels by Bedwyr Williams and Giles Round. The overall structure is designed with Front and is loosely based on the geology and topography of the Old Man of Coniston, the mountain that dominates views from Lawson Park, Grizedale Arts's base.

Francesca participated with the touring of the project in various venues (detailed below), with the making of various fermented drinks and food and the running of workshops.

In 2015 the House of Ferment opened to the public at Borough Market in London, with various talks and workshops alongside chances to try the various ferments. Lunch was served daily.
Guest speakers included Jane Levi, Bronwen Percival, Darren Ollerton and Roopa Gulati.

In 2015 the HoF then travelled to Krakow in Poland for the Grolsch ArtBoom Festival.

In 2016 the HoF visited Hauser & Wirth Somerset where it hosted talks by local bakers and brewers, and to the Harris Museum in Preston.

Year: 2016-2018
Place: London UK, Somerset UK, Coniston UK, Liverpool UK, Preston UK, Krakow POL.
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