In 2018 Artsy declared fermentation “the art world’s strangest new trend.” Why fermentation and art? And why fermentation as art? A trend, by definition, is temporal, prone to disappear as quickly as it appears. Fermentation, in contrast, is about endurance. It is about extending time, about stretching it to last longer, and about making foods—and the worlds that they support—survive.

I’m proud to have contributed my first article to the journal Food, Culture & Society. And I’m prouder still of the two collaborative projects that it documents and the brilliant creatives I had the good fortune of cooking them up with.

The first 50 online copies are free to download, so read more here about time and microbes, tides and bodies, and about fermentation as artistic practice and what I call culinary cruising.