ROT ISSUE ZERO is the publication for “wicked technology\/wild fermentation”
\nan artistic research focused on forms and practices of fermentation as ways to rethink bodies and their makings.
\nNot asking why do we ferment today but where does it stop?
\nThe glossy magazine performs the research by wanting to infect the reader at the same time questioning how to spread, publish and make the work survive.<\/p>\n
Wicked technology\/wild fermentation (2019-2020) \u00a0is a project considering ethics and aesthetics of fermentation in relation to artistic research. CONTRIBUTORS Adrijana Gvozdenovi\u0107, Alix Eynaudi, Ana\u00efs Hazo, Anne Juren, Antye Guenther, Arantxa Mart\u00ednez, Catalina Insignares, Constant vzw, David Bernadas, Deborah Birch, \u00c9lisa Yvelin, \u0112riks A\u0161manis, Femke Snelting, Ferran Mesa Tur\u00f3, Glauco Salvo, G\u00fcnbike Erdemir, Hadas Cnaani, Inju Kaboom, Gosie Vervloessem, Isabel Burr Raty, Jaime Llopis, Katja Mater, Kristien Van den Brande, Kotomi Nishiwaki, Lilia Mestre, Livia Cahn, Margareth Kaserer, Medusa Rise, Nicolas Y Galeazzi, Pierre Rubio, Rob Ritzen, Sofie Durnez, Susanna Hofer, Table Dance\/Michelle Woods, Sina Seifee<\/p>\n","protected":false},"excerpt":{"rendered":" Author: <\/b>Edited by Sara Manente Paperback: <\/b>98\u00a0pages <\/p>\n","protected":false},"featured_media":26591,"template":"","meta":[],"product_brand":[],"product_cat":[135,217,291,211],"product_tag":[409,418,411,419,420,421,422],"class_list":{"0":"post-26593","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-english-en","7":"product_cat-gastronomy-en","8":"product_cat-pluridisciplinarity","9":"product_cat-magazines-en","10":"product_tag-anglais-en","11":"product_tag-artistic-practices-en","12":"product_tag-english-en","13":"product_tag-fermentation-en","14":"product_tag-magasin-en","15":"product_tag-pratiques-artistiques-en","16":"product_tag-revue-en","18":"first","19":"instock","20":"taxable","21":"shipping-taxable","22":"purchasable","23":"product-type-simple"},"yoast_head":"\n
\nSampling, queering, transferring a prototype, feeding, inoculating, oxygenating, composting, tasting are processes involved in live cultures.
\nFermentation techniques challenge ideas of transformation, cannibalism, wildness, exuberance, excess, noise, opacity, death.
\nWith this research, I would like to create a space for doing thinking with experts and fearless amateurs.
\nThe aim is to produce knowledgeable experience for artistic practices.<\/span><\/p>\n
\nPublisher:\u00a0<\/b>a.pass\u00a0<\/b>(2020)<\/p>\n
\nLanguage: <\/b>English
\nISBN13:\u00a0<\/b>978 9 490 50006 1<\/p>\n