Join the featured artist, Dasom Oh, and biochemical expert Flavio Dormont of Le Takju in their fermentation lab workshop.

Discover the peculiar parallels between the fermentation of rice and the aging of our memories! Oh, and Dormont will guide you through each stage of the rice wine-making process, from preparing the rice to starting the fermentation process to bottling the rice wine you made. Hear Oh share his insights on working with rice and Dormont will share his expertise in "microbial culture" and the scientific process of fermentation in the production of traditional Korean rice wine.

This workshop is organized in collaboration with Le Takju, a Paris-based rice brewing start-up that experiments with both conventional and cutting-edge fermentation techniques.

Preregistration for this event is required.

Le Takju is a Paris-based rice brewing start-up that experiments with both conventional and cutting-edge fermentation techniques.

Dasom Oh is a South Korean artist based in Seoul and primarily works in sculpture and video. Oh, experiments with various materials in her works, ranging from a rice grain to a dandelion puff. Oh, develops a unique method of using her body to replace her voice, in which the body serves as both the core subject and the medium. She graduated with the highest honors from the Ecole des Beaux-Arts of Versailles in Fine Art and Video Art.