In the gallery we smell the sweet and acrid odour of homemade apple vinegar. Vinegar, literally “sour wine” is a natural preservative made from a fermentation process, today used as a condiment, a pickler, a cleaner. Although the profile of vinegar is as much brutal sensation (coughing) as flavour, it has interesting properties beyond that. Hildegard von Bingen, celebrated medieval mystic, thought that vinegar caused food to journey through the human body “as it should”. Vinegar opens up the palate to fully experience flavours and acts as a vehicle for flavours to comingle. Vinegar, then, is an opener, a carrier, a balancer that brings us to a state of “enhanced things-as-they-are”. A tang of beatitude.
What is a process? We are floor height, we are a mid-sized invisible animal. The perspective brings us to our feet, like a devotional crouch. To inspect the earth and the creatures that run amongst the dirt, and trash, scurrying in and out until the feeling of boundary is mushy rather than solid. A digestion, when a festering pile of apples becomes more than just putrid, but alcoholic. These apples, gathered by a traveller, are folded into a sack and stuffed into jars to brew, becoming sour and wonderful.