{"id":12925,"date":"2023-01-15T12:09:28","date_gmt":"2023-01-15T17:09:28","guid":{"rendered":"https:\/\/desis.osu.edu\/seniorthesis\/?p=12925"},"modified":"2023-01-19T11:36:18","modified_gmt":"2023-01-19T16:36:18","slug":"five-artists-who-bring-art-and-design-to-life-with-yeast","status":"publish","type":"post","link":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/2023\/01\/15\/five-artists-who-bring-art-and-design-to-life-with-yeast\/","title":{"rendered":"Five artists who bring Art and Design to life with Yeast"},"content":{"rendered":"\n

Gastronomy and food science have exploded with microorganisms in recent years. We have seen the rise of sourdough bread and at-home fermentation tutorials<\/a> touting health benefits. Yeast has been invoked in discussions on sustainability, and the object of growing interest in the traditional food preserving methods of previous generations. It\u2019s hardly surprising that (bio)artists and designers are also turning to yeast, not just as inspiration, but as a medium for their projects (Petri, 2019).<\/p>\n\n\n\n

What is so special about yeast, and what is it anyway?<\/h3>\n\n\n\n

It\u2019s a single-cell organism classified as a fungus. Yeast has a \u2018sweet tooth\u2019, much like humans do, fermenting sugars and converting them into carbon dioxide which is why it is an essential ingredient in a baker\u2019s kitchen. Yeast not only precedes humanity, but it will likely survive us too. Its proven longevity and hardiness prompt us to reconsider humanity\u2019s power relation to these tiny organisms which surround us and live inside us. Changing attitudes towards food production and organic agriculture show us a glimpse of a perhaps not-so-distant future in which we will be able to live in perfect harmony with microorganisms (Petri, 2019).<\/p>\n\n\n\n

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Artists: <\/strong><\/p>\n\n\n\n

\n

Roza Janusz, SCOBY Packaging.<\/p>\n\n\n\n

Laura Wilson, Fold and Stretch<\/em>.<\/p>\n\n\n\n

Serge Vuille and Swiss \u2018Hackuarium\u2019, Living instruments.<\/p>\n\n\n\n

Alanna Lynch, Gut feelings.<\/p>\n\n\n\n

Dan Widmaier, David Breslauer and Ethan Mirsky, Bolt threads. <\/p>\n<\/div>\n<\/div>\n\n\n\n

Personal notes:<\/strong><\/p>\n\n\n\n

The exploration of natural materials has been carried out for a long time by artists, designers, and creatives in general with the idea of finding alternatives to conventional materials. Sometimes the objective is to generate a reaction in the public that observes the exhibition. All this process has left relevant information on the behavior of these possible raw materials. It understands that working with natural elements implies knowing the origin and variations that can occur by their very nature. Work with the unpredictable.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Petri, A. (2019, October 31). Five artists who bring art and design to life with yeast<\/em>. Unbore. Retrieved January 15, 2023, from https:\/\/www.unbore.org\/stories\/five-artists-who-bring-art-and-design-to-life-with-yeast<\/p>\n\n\n\n

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Fold and Stretch <\/em>by Laura Wilson, <\/em>2016, \u00a9 The artist<\/figcaption><\/figure>\n\n\n\n
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General view of the installation in the venue Le Bourg in Lausanne, Switzerland<\/figcaption><\/figure>\n\n\n\n
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Gut Feelings <\/em>by Alanna Lynch, performed at Art Laboratory Berlin, 2017, \u00a9 Art Laboratory Berlin<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Gastronomy and food science have exploded with microorganisms in recent years. We have seen the rise of sourdough bread and at-home fermentation tutorials touting health benefits. Yeast has been invoked in discussions on sustainability, and the object of growing interest in the traditional food preserving methods of previous generations. It\u2019s hardly surprising that (bio)artists and […]<\/p>\n","protected":false},"author":94,"featured_media":12927,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,30],"tags":[],"class_list":{"0":"post-12925","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-arts","8":"category-arts-featured"},"_links":{"self":[{"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/posts\/12925","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/users\/94"}],"replies":[{"embeddable":true,"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/comments?post=12925"}],"version-history":[{"count":5,"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/posts\/12925\/revisions"}],"predecessor-version":[{"id":13307,"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/posts\/12925\/revisions\/13307"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/media\/12927"}],"wp:attachment":[{"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/media?parent=12925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/categories?post=12925"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/tags?post=12925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}