Grugg & Makk presents their design research from last year. The projects A token of flavour, where the veil is removed from a hidden world of microbes collected in Snæfellsnes and Notes on sound fermentation, which consisted of researching whether sound waves affect the fermentation process of beer.
Grugg & Makk presents findings from their design research for the year 2020.
In 2020 Sveinn Steinar Benediktsson and Kjartan Óli Guðmundsson (the team behind Grugg & Makk), have worked on two design projects, A token of flavour and Notes on sound fermentation. One of the goals of the projects is to broaden people’s perceptions on their surroundings and the natural systems there within.
In A token of flavour they traveled to the Snæfellsnes peninsula and collected microbes in ten different areas, which they then cultivated and used to make drinks and bread. The idea is to give people the opportunity to experience just how diverse microbiological systems are from one place to another.
In this way we would like to draw people’s attention to these often overlooked aspects of our surroundings, the diversity and potentials there within.
Another aspect of the project is to create a database to start an experiment in mapping the microbial flora in Iceland. By connecting place, time and environment we hope to see some patterns emerge. The project will be mediated with an event where guests can taste several results from these experiments as well as view some visual materials from the project. With video and microscopic images we wish to bring this hidden environment closer to the audience.
We hope to expand the sensory experience of the project in our exhibition through sight, taste, smell etc. We wish to connect these places through time, its surroundings, to experience a local character through taste and the possibilities of the microbes thriving there.
In the project Notes on sound fermentation we worked in collaboration with the brewery Ægisgarður. There we fermented the same beer under matching conditions except each one was exposed to a different sound frequency during the process. This was an experiment to see if the soundwaves could influence the fermentation process of the yeast in different ways resulting in different flavours. We then wish to use the beer as a medium to create a discourse about the possible influences of sound pollution in our environments on species and ecosystems. In the exhibition we aim to create an experience that combines sight, hearing and for the audience to taste for themselves the results.
We plan on exhibiting these projects on two different dates in the same exhibition space. The headline of the exhibition would be Studio Grugg & Makk, with two openings within that exhibition, A token of flavour and Notes on sound fermentation.
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- Kjartan Óli Guðmundsson
- Sveinn Steinar Benediktsson