Ferment Radio #17: It's Alive!!!

Press/Media: Press / Media

Description

Many fermented foods and beverages seem gross. What exactly is this feeling of disgust? Where does it come from? Is it the fear of something unfamiliar? Something that goes beyond our globally standardized ways of being, behaving, and feeling?

Join us in a conversation with Adrien Rigobello, a Ph.D. researcher working with Fungal Architectures at the Royal Danish Academy and founder of thr34d5, a medialab for social resilience. In this episode, we not only talk about what’s gross, but also about xenodesign, engaging with the other, designing with living systems, and using kombucha and mushrooms as raw materials.

Period5 Apr 2021

Media contributions

1

Media contributions

  • Title#17: It's alive!!! (with Adrien Rigobello)
    Degree of recognitionInternational
    Media name/outletFerment Radio
    Media typeWeb
    Duration/Length/Size35mn
    Country/TerritoryFinland
    Date05/04/2021
    DescriptionMany fermented foods and beverages seem gross. What exactly is this feeling of disgust? Where does it come from? Is it the fear of something unfamiliar? Something that goes beyond our globally standardized ways of being, behaving, and feeling?

    Join us in a conversation with Adrien Rigobello, a Ph.D. researcher working with Fungal Architectures at the Royal Danish Academy and founder of thr34d5, a medialab for social resilience. In this episode, we not only talk about what’s gross, but also about xenodesign, engaging with the other, designing with living systems, and using kombucha and mushrooms as raw materials.
    Producer/AuthorFerment Radio
    URLhttps://open.spotify.com/episode/3SSnhJFy5FWAxS9no3OIWW?go=1&sp_cid=e293fa346270b541d1f38b294af5863f&nd=1&dlsi=0bce974b3ab849ac
    PersonsAdrien Rigobello
View all 1
View less

Keywords

  • mycology
  • fermentation
  • fungi
  • sustainability
  • design research
  • mycelium
  • philosophy