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Creation/Research Support
Ferment the City!

Fermentation is a natural reproduction process of microorganisms that only occurs whencertain requirements in the fermenter, conditions, and substrate are fulfilled. The element oftime is crucial in the fermentation process; the fermenter is created within natural substancesduring the first fermentation, while the second fermentation allows new flavors to emergefrom the substrates.

This project attempts to reinterpret the operation model of social fermentation through theprinciple and process of natural fermentation. Using the principle of fermentation, wastesare transformed into usable resources and materials. In addition, the project explores therole of human gatherings of different stakes and the method of cycling and reuse. Projectmembers meet at Hó-Sńg House, an idle space provided by the city government. Eachmember is an independent individual who joined together due to similar avocation. Throughcooperation and division of labor, research and experiments of the “fermentation effect”that circle around nature and society are conducted. Through professional, interdisciplinarycollaborations between agricultural science, environmental research, urban planning, andcommunity psychology, ways organic, inorganic, and social relationships “ferment” andforge connections and complement each other are explored. After six months of workshops,lectures, and multiple practices and operations, the project has attracted the participationof Our Green Map, trasholove, Beher Food Library, Kokumori Foods, and many citizens.Particularly, the plastic cloth dome installation created with trasholove and Our Green Mapwas invited to be a part of the "City Flip-Flop: Circulation" exhibition, sharing the knowledgemapping of fermentation city to more people.

This project discovered that with adequate knowledge, technical explanation, and the rightenvironment, inorganic objects such as plastic products and organic objects such as foodwaste lead to practice possibilities of social circulation. Throughout this process, the multifacetedrelationship between people, such as learning, interaction, conversation, adjustment,familiarization, trust, the synchronization of minds, conflict, and freezing point, continueto ferment and reproduce at different timings and procedures, rearranging into new socialrelationships.


Ferment the City

Project members Peiyin SHIH, TAO Hsiao-hang, SU Yingchen, Lénaïc PARDON, Claire MAUQUIÉ, Stefan SIMON, and Lauren KIM met each other at a community base “Hó-Sńg house.” They founded the team because they shared similar environmental beliefs and social ideals. Through different expertise and interests, they cooperate, carry out research, and experiment on the possibilities of natural and social “fermentation.” The project members include agricultural and environmental scholars, environment designer, psychology researcher, and urban studies and community building professionals; they explore how to transform wastes into usable resources and materials through fermentation. How can organic wastes of cities, such as plastics and appliances, and the recycling and reutilization of organic wastes be connected to give rise to new cycles and application portfolio through the effect of social process.