Loran van de WierArt & Research Breda
Fermentation is a transition
It needs patience and precision. The fermentation of vegetables, the developing of photographs and painting. Fermentation is a process of importance where bacteria, mould and yeast are allowed to enrich the food. Fermentation is a transition or destruction of raw materials by micro-organisms. Affection and liquids ensure that the bacteria evolve. It’s all about time and its fragility. Fermentation is a way to store and conserve your food with the right precision of salt, sugar and acids. Paintings and photographs are two elements that work really well for archiving what’s going on in my studio. One very important thing in my work is that people participate with my installation, studio, process and development. I want to experience that together with the visitor.