What gestures, stories, and memories are woven into the act of bread-making? How does preparing the dough become an act of embodiment and transformation? This workshop explores ancestral memory through the slow, living process of sourdough fermentation. As we knead, shape and wait with the dough, we seek the imprint of other bodies—human and non-human, tangible and imagined—embedded in diverse traditions passed down through generations. Through this tactile practice, we will try to rediscover rituals that can help nourish our body. Together, we will shape, reflect, and discover ways and forms of being through the materiality of bread.

The practice sharing will take place in English.

The workshop is led by: Heidi Hornáčková, Asli Hatipoğlu

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them.

Heidi Hornáčková is an artist, performer, cook/baker and curator currently working in the Czech Republic and internationally. Her projects, in which food acts as the mediator of a shared moment, are rooted in contemporary visual art and experimental theater. She understands the process of food sharing as a unique mutual experience in time and space that allows for expanded opportunities for exploring perception and collective memory, using the playful, communal and transcendent potential of food to encourage neo-traditional ways of interpersonal and interspecies encounter.

Asli Hatipoğlu’s interdisciplinary social practice focuses on curating participatory dinners and installations that shed light on how culinary history and agricultural politics are changing our relationship to food. From working with micro-scale bacteria and yeasts to insects such as the domesticated silkworm, Hatipoğlu critically investigates ways of relating to our environment and ourselves. She researches production supply chains through performative acts to shed light to how humans influence other living organisms. After working several years as a self-taught chef, Asli deepened her knowledge of fermentation during her residency at the Food Lab Jan van Eyck Academie 2020-2021, along with participating in festivals such as Food Art Film Festival JVE (NL), Taking Root–Food Art Film Festival CCA Glasgow (UK), Foodculture Days Vevey (CH), Oerol Festival Terschelling (NL), Japanese Knotweed Festival at Mediamatic (NL) and Zamus Theaterhaus Cologne (DE). Her works have been exhibited and performed in places such as Zuiderzee Museum Enkhuizen, Radius CCA Delft, Fanfare Amsterdam, Perdu Amsterdam, Het Nieuwe Instituut Rotterdam, Jan Van Eyck Academie Maastricht, Kunsthaus NRW Kornelimünster Germany, Hectolitre Art space Brussels and A.pass Brussels.