An exhibition at the Museo Reina Sofía described through the cycles and processes food undergoes, including germination and fermentation.
Selected excerpts from our archive offer more context on this subject. Each reading links to the original article and its sources.
When Food Becomes a Document
The Museo Reina Sofía page for the exhibition “Sobre la mesa” invites us to think about food through cycles. It mentions seed germination and fermentation as processes that take time. This broadens the subject: food history can include not only what is served, but also the processes that make it possible.
What remains of a sweet when its wrapper is gone
The Museo Reina Sofía page for “Sobre la mesa” suggests considering food through cycles, including germination and fermentation, and other processes necessary for consumption. This approach foregrounds the time that runs through food. In research on sweets, it could help frame questions about production, preservation and consumption; the description consulted does not answer those questions or document processes associated with a particular product.
KEY FACTS
- Type
- Museum
References
- Sobre la mesamuseoreinasofia.es
