Eating and Living with Divese Germs

This event was an individual program within Agora – How to Live. The artist invited viewers to observe and taste mushrooms, yeast, and other cultures grown from the exhibition itself, blurring the boundaries between observer and the living organisms. Using the cultivated yeast, the artist baked bread, which was then topped with mushrooms, aquatic plants, edible powders, and fermented sugars, and shared with the audience.