HACERNOCHE, SON DE AQUI: SEXTO collective, 8 September, 8:30 PM
The performance dissect three different fermented foods that represent an alternative logic of thinking about processed food. The first, pickled chiles, have become industrially produced very easily which has increased its access and ubiquity without stopping people from pickling their own product at home. The second, pulque, is a story of resistance to large scale production. While close to extinction, those of us who
still consume it long for the days when good pulque was easily available in the city. The third example is Atole agrio, a fermented corn masa based drink that is produced only in a few communities that have carried on this tradition. All three examples seek to propose a brief panorama of the different forms in which fermentation is part of a complex food system that touches everyday life in Mexico. Sharing their research along with edible samples, the performance seek to create an interactive discussion around industrialization, extinction and resistance.
still consume it long for the days when good pulque was easily available in the city. The third example is Atole agrio, a fermented corn masa based drink that is produced only in a few communities that have carried on this tradition. All three examples seek to propose a brief panorama of the different forms in which fermentation is part of a complex food system that touches everyday life in Mexico. Sharing their research along with edible samples, the performance seek to create an interactive discussion around industrialization, extinction and resistance.