Pickles in translation: Autopoiesis and vibration

Salt fermentation is the dirty-delicious- point in the spectrum of fungal-human commensality. The colonies that characterize fermentation begin with logarithmic expansion, leading to a plateau and decline. In this visible research project conducted in NYC, Sarah Lewison built Yunnan Style Pickle Jars and experimented with different recipes for salt fermentation. Visitors could smell and taste the vegetables as they became preserved with bacteria and fungi.  The project was done on the anniversary of the opening of Lijiang Studio in Yunnan China, as a way to refer to the

 research katalog (duskin drum and Sarah Lewison) did at Lijiang Studio, which involved observation, translation or appropriation of traditional subsistence technologies.