Adaptive Cultures: A growing design approach to local foodscapes

introduction

Microorganisms have been enhancing our foods, influencing our health, and maintaining our ecosystems biodiverse for millennia. They give us the best practices regarding adaptation to respond resiliently to eco-social changes with principles of inclusivity, regeneration, and bioremediation. Indeed, food fermentation practices can be used as means to tackle the issues related to ‘local’ identity while addressing contemporary issues.

what

A food-design-oriented project that tackles South Tyrolean’s identity based on products that are going to be not very sustainable in the future (speck, apples, wine, dairy, honey). Therefore, an approach based rather on practice is proposed. In this way, two versatile fermentation techniques are introduced to easily adapt to eco-social shifts and scarcity of resources.

why

While SCOBY (Kombucha) fermentation can provide a way to create healthy, fiber-based, and gluten free food ingredients by recycling vegetable byproducts, tempeh fermentation (fungi mold) can enhance the value of currently underrepresented local crops like legumes, cereals, and roots.

These techniques can serve as a tool for creating new connections between contemporary dwellers, the territory, and ecosystems through microbes. The democratization of the technique can foster self-expression, preservation, and togetherness among cultures, and the opportunity to bring identity issues to the table.

how

Fermentation techniques with SCOBY (symbiotic colony of bacteria and yeasts) and Rhizopus Oligosporus (mycelium) originate from Eastern indigenous traditions and are highly adaptable to a variety of crops like grains, beans, roots, and organic byproducts. As they are becoming more and more glocal, they have a promising potential in the making of highly customized food products adapting to local resources while creating bonds with the traditional cuisine.