Sunday, 6 April 2025, 01.30–05.30 pm

Following the Museumsnacht “Fermenting Cultural Anthropology” invites you to explore different forms of fermentation while discussing the metaphor of social fermentation at Kunsthalle Bern. Fermentation artist Maya Minder, together with Byungseo Yoo, will introduce methods, ideas, and recipes for curlinary enriching your food with taste and probiotics. Fermentation is an ancient technique used to preserve food while enhancing its flavor with rich umami flavors. In fermentation, we speak of starter cultures — an analogy to human culture, it is passed down from generation to generation. Through various recipes, the artists tell stories about food and a new view of what it means to be human.

The number of participants is limited, please register by 4 April via info_at_kunsthalle-bern.ch
Contribution: 15 CHF / 10 CHF (reduced for retirees, students)
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Maya Minder (*1983) lives and works in Zurich. She has shown her work in exhibitions in Switzerland and abroad and has received several scholarships. She is the founder of the Open Science Lab at the Zentralwäscherei Zurich and calls herself a fermentista; she uses fermentation and cooking as an artistic practice to counter the ‘nature/culture’ dichotomy.

Visual artist Byungseo Yoo navigates the shift from wild to social fermentation with Eco-Transpedagogy, creating participatory art focused on planetary concerns. His international exhibitions foster ephemeral communities and ecological dialogue.