Hackteria Network Zines Library/Food and Fermentation
Contents
- 1 Food and Fermentation
- 1.1 Bacterial nano-cellulose
- 1.2 Cheese CRISPR — Japanese
- 1.3 Ferment Lab Part I: Intro
- 1.4 Ferment Lab Part II: Workshops & Space
- 1.5 Ferment Lab Part III: Cabbage Dance Party
- 1.6 Ferment Lab Part IV: Art Science Experiments
- 1.7 Ferment Lab Part V: Exhibition & Reflections
- 1.8 Food Phreaking Issue 00
- 1.9 Food Phreaking Issue 01
- 1.10 Food Phreaking Issue 02
- 1.11 Food Phreaking Issue 03
- 1.12 Food Phreaking Issue 4½
- 1.13 Micul Micul seaweed
- 1.14 Food Phreaking Issue 04: SEEDS
- 1.15 Klepon Workshop - Cooking for Eating Club
- 1.16 Tempa Tempe Workshop - Cooking for Eating Club
Food and Fermentation
Bacterial nano-cellulose
- Author: Ir. Adang Suryana (Orig.) / Hackteria (Translation)
- Format: A5, 16pp
- Language: English (translated from Indonesian by Ir. Adang Suryana)
- Date: 2022
◈ ARCHIVIST SUMMARY: How to grow bacterial nano-cellulose at home using coconut water. Covers coconut plant biology, fermentation process, Acetobacter xylinum cultivation. CC-BY-SA 4.0.◈
- Machine Extraction: Summary of Zine ContentThe document is a translation of a booklet titled "How to Make Nata de Coco" by Ir. Adang Suryana. It provides instructions for producing nata de coco, a food product made from fermented coconut water. The text also frames this process as "growing bacterial nano-cellulose."Subjects Discussed:
• The coconut plant (Cocos nucifera), its parts, and their uses (leaves for roofing, brooms; wood for building; fruit for food, oil, milk). • Coconut water as a raw material, typically discarded but usable for nata de coco production. • Bacterial nanocellulose (BNC), produced by Gluconacetobacter xylinus (formerly Acetobacter xylinum, also referred to as Komagataeibacter xylinus). Applications mentioned include textiles, cosmetics, food, and medical uses.Tools and Materials Listed: • Filter cloth • Clean pans (including email or stainless steel) • Plastic trays • Newspaper (for covering trays) • Racks • Sieve • Plastic containers (1 kg, 1/4 kg, 1/2 kg sizes) • Plastic wrapIngredients Listed: • Filtered coconut water (10 liters) • Sugar (5 tablespoons, plus additional for syrup) • Baking yeast (1 full tablespoon) • ZA (Ammonium Sulfate) (1 full tablespoon) • British salt (1/4 teaspoon) • Magnesium sulfate (1/4 teaspoon) • Refined vinegar (10 tablespoons, or 40 tablespoons if using standard vinegar) • Nata starter (1 liter)Workshop/Production Steps Detailed:1. Filter coconut water.2. Mix 10 liters of filtered coconut water with sugar, yeast, ZA, British salt, magnesi
- Key Concepts: Food & Fermentation, Community Events, Bio-materials, DIY Cinema, Filipino Tech
Cheese CRISPR — Japanese
- Author: Marc Dusseiller (dusjagr)/ Hackteria / Lifepatch
- Format: 1 page, 5.7 MB
- Language: Japanese
- Date: 2017
◈ ARCHIVIST SUMMARY: A single-sheet instructional poster produced for the “Cheese CRISPR — Japanese” workshop held at BioClub Tokyo on 10 February 2017. A collaboration between Mary Maggic, Hackteria, and Lifepatch, it frames traditional cheesemaking as an ancestral form of biotechnological intervention.◈
- Machine Extraction: This single-sheet instructional layout was produced for the “Cheese CRISPR — Japanese” workshop held at BioClub Tokyo on 10 February 2017, a collaboration between Mary Maggic, Hackteria, and Lifepatch. The document diagrams the transition from traditional rennet-based coagulation to industrial fermentation-produced chymosin (FPC), detailing the recombinant insertion of calf prochymosin genes into microbial expression systems—specifically yeast (*Kluyveromyces lactis*) and bacteria (*Escherichia coli*)—to scale enzyme yield. CRISPR-Cas9 genome editing is illustrated through schematics of the Cas9 endonuclease, single guide RNA (sgRNA), and targeted double-strand breaks enabling sequence deletion or donor-templated insertion. A central “GRUNDREZEPT FÜRS KÄSEN” (Basic Recipe for Cheese) breaks the process into enzymatic reaction steps, while high-contrast black-and-white drawings depict test tubes, cheese moulds, molecular structures, and the physical workshop space.
- Key Concepts: Fermentation-produced chymosin (FPC), CRISPR-Cas9 genome editing, Recombinant prochymosin in K. lactis, DIY biopunk cheesemaking, Single guide RNA (sgRNA) targeting, BioClub Tokyo Workshop
Ferment Lab Part I: Intro
- Author: Andrew Gryf Paterson / Pixelache
- Format: 8pp
- Language: English/French
- Date: 2017
◈ ARCHIVIST SUMMARY: Authored by Andrew Gryf Paterson & Pixelache (2017). This introductory volume lays the conceptual foundation for the Ferment Lab project at Le Shadok in Strasbourg. It treats bacterial fermentation not just as a metabolic process, but as a deeply social, artistic, and community-binding practice across the Alsace region.◈
- Machine Extraction: Based solely on the provided text, here is a factual summary of the zine's content:Document Title and Origin: This is "Zine I" of a five-part series titled "Ferment Lab Strasbourg." The content was produced by Agnieszka Pokrywka, Andrew Gryf Paterson, and Nathalie Aubret during a 2017 artistic residency at Le Shadok, a digital-maker culture centre in Strasbourg, France. The zine is published under a Creative Commons Attribution-ShareAlike 4.0 International Licence.Core Subject: The zine documents the process of imagining and starting a "Ferment Lab." This is defined as a social space, which can be physical (a corner at Le Shadok) or conceptual (a group experimenting with fermentation). The project focused on vegetable fermentations, specifically choucroute (sauerkraut), in the context of Strasbourg, rather than other local fermented products like wine, beer, or cheese.Project Context: The Ferment Lab is an ongoing project of Pixelache, a cultural association based in Helsinki, described as a transdisciplinary platform for art, design, research, and activism. The project has existed since 2014.Tangible Subjects and Themes Discussed:
• Fermentation: Defined as a natural process converting sugars to acid, gases, or alcohol via ferments (bacteria, yeast, mold), typically in anaerobic conditions. It is described as crucial for food preservation and enhancing taste and nutritional properties. • Social Fermentation: The zine includes a section titled "What is social fermentation?" (
- Key Concepts: Food & Fermentation, Community Events, Microbial Diplomacy, SCOBY Networks, Borderless Biotech
Ferment Lab Part II: Workshops & Space
- Author: Pixelache
- Format: 12pp
- Language: English
- Date: 2017
◈ ARCHIVIST SUMMARY: The operational core of the Ferment Lab. This zine documents the actual spatial design of the pop-up laboratory, detailing specific equipment lists, workshop protocols, and the crucial "meta-documentation" strategies used by facilitators Hakim & Dorothea to multiply the lab's impact across local networks.◈
- Machine Extraction: Based solely on the provided text, here is a dry, factual summary of the zine's content.Document Title and Series: This is "Zine II" of a five-part series titled "Ferment Lab Zine." The series documents the Ferment Lab Strasbourg project.Producers and Context: The zine content was produced by Agnieszka Pokrywka, Andrew Gryf Paterson, and Nathalie Aubret during a Pixelache artistic residency in 2017 at Le Shadok, a digital-maker culture centre in Strasbourg, France. Part 2 includes work and media from workshop participants and collaborators. The zine was prepared for the "Strasbourg: Laboratoire de Demain" exhibition (10 October 2017 – 21 January 2018).Main Subjects:1. Workshops: Two public opening events of the Ferment Lab Strasbourg. - Workshop 1: "How to make ferments together?" Included a call for participants, a schedule, and three recipes. - Workshop 2: "How do we make Ferment Lab together?" Included a call for participants and a schedule. - Both workshops aimed to teach vegetable fermentation recipes, facilitate tasting, and document the process. They also helped define the Ferment Lab concept, necessary equipment, and future activities.2. Pop-Up Space: A Ferment Lab pop-up space operated from March to June 2017. The zine lists equipment for this space, including a cabinet designed and produced by Hervé Munsch (AV Lab) using a CNC router, with no-glue construction. The cabinet contained jars and equipment. Other equipment included an info-board, a table for zine content
- Key Concepts: Food & Fermentation, Community Events, Mesh Networks, Novel Ecosystems, Algorithmic Cooking
Ferment Lab Part III: Cabbage Dance Party
- Author: Pixelache
- Format: 6pp
- Language: English
- Date: 2018
◈ ARCHIVIST SUMMARY: A beautiful ethnographic and practical documentation of the "Krütt Trepple Dance Party." It revives the historical, communal act of cabbage stomping for sauerkraut production, intertwining microbial culturing with local folk music, physical labor, and community celebration.◈
- Machine Extraction: Summary of Zine Content (Part III: Krütt Trepple Dance Party)Event DescriptionThe zine documents an event called "Krütt Trepple Dance Party," held on April 23, 2017, from 11:00 to 16:00 at the FabCafé terrace of Le Shadok in Strasbourg, France. The event was free and part of Shadok’s second anniversary weekend (April 22-23, 2017). It was organized by Andrew Gryf Paterson and Agnieszka Pokrywka.Origin and PurposeThe event originated from a prior workshop titled "How to Make Ferment Lab?" The stated goal was to create a fun event connected to the local Alsatian and broader agricultural tradition of crushing cabbage with feet to produce large batches of choucroute/sauerkraut. Approximately 100 kg of cabbage was processed.Outcome and Distribution ProblemAfter fermentation, the group had 100 kg of choucroute. The zine states they did not have permission to give it away for tasting. Alternative suggestions for use were provided: rubbing on a carpet to brighten colors, using as a skin mask, drying and using as stuffing for a toy, or taking it for free. A later version of the text indicates a free give-away occurred, with three ingredient combinations: pure, with carrots, with turmeric, or with choucroute spices. Plastic ziplock bags were provided.Materials and Equipment ListThe zine provides a specific list of items required to replicate the event:
• Dancing tubs: 4 children's paddling pools (120-150 cm diameter), 4 x 25L containers, 7 medium towels, 3 plastic washing basins, a 5L+
- Key Concepts: Food & Fermentation, Community Events, Bio-hacking Law, Commons & Enclosure, Microbial Authorship
Ferment Lab Part IV: Art Science Experiments
- Author: Andrew Gryf Paterson / Pixelache
- Format: 8pp
- Language: English
- Date: 2018
◈ ARCHIVIST SUMMARY: Shifts the focus toward abstract, experimental microbiology. Andrew Gryf Paterson details his "Bacterial Love Letters" project, utilizing agar plates and microbial growth as an unpredictable, living medium for artistic expression, questioning the boundaries between scientific isolation and creative contamination.◈
- Machine Extraction: Based solely on the provided text, here is a factual summary of the zine's content:Document Identification:This is Part IV of a five-part zine series titled "Ferment Lab Strasbourg Zine IV," produced by Agnieszka Pokrywka, Andrew Gryf Paterson, and Nathalie Aubret during a 2017 Pixelache artistic residency at Le Shadok in Strasbourg, France. It was prepared for the "Strasbourg: Laboratoire de Demain" exhibition (10 October 2017 – 21 January 2018).Primary Subjects:The zine documents two distinct personal art-science experiments related to fermentation, conducted individually by Andrew Gryf Paterson and Agnieszka Pokrywka.Andrew Gryf Paterson's Process: "Bacterial Love Letters"
• Objective: To create an exhibited artefact for the Ferment Lab Strasbourg, Atlas #3. • Materials Produced: Paper made from foraged nettles or leeks; "food-hacks" including choucroute purée with honey and apple-pectin, and berry-based fermented ink.Agnieszka Pokrywka's Process: "Bacteria Sensing"This section details two specific DIY techniques:1. DIY pH Tests of Fermented Matters: - Purpose: To maintain viable culture strains and ensure safety. The text states all ferments should measure below 4.6 on the pH scale to be safe from human pathogens. - Specific pH Targets Listed: - Dairy Cultures (e.g., milk kefir, yogurt): 4.5 or lower. - Kombucha: 4.5 or below at start; close to 3.0 at end of brewing cycle. - Kimchi: 4.2 - 4.5. - Sauerkraut: 3.0 - 4.0 for storage; up to 4.6 or lower. - Pickled veggies: 3.4
- Key Concepts: Food & Fermentation, Community Events, Infrastructure Hacking, Mycelial Urbanism, Thermal Commons
Ferment Lab Part V: Exhibition & Reflections
- Author: Pixelache
- Format: 14pp
- Language: English
- Date: 2018
◈ ARCHIVIST SUMMARY: The project's post-mortem, centered around the final exhibition at Laboratoire de Demain. It catalogs the physical artifacts produced over the residency, analyzes which elements of the pop-up lab proved most resilient, and offers philosophical reflections on temporary, autonomous bio-spaces.◈
- Machine Extraction: Based solely on the provided text, here is a factual summary of the zine's content:Document Identification:This is Part V of a five-part zine series produced by Agnieszka Pokrywka, Andrew Gryf Paterson, and Nathalie Aubret during a Pixelache artistic residency at Le Shadok in Strasbourg, France, in 2017. It is titled "Strasbourg Laboratoire de Demain exhibition and reflections" and is published under a Creative Commons Attribution-ShareAlike 4.0 International Licence.Exhibition Context:The zine documents the Ferment Lab contribution to the "Strasbourg Laboratoire de Demain" exhibition, held at Le Shadok from 10 October 2017 to 21 January 2018. The exhibition was proposed by Géraldine Farage, co-curated by L’Élastique Relationelle (Marine Froeliger & Michel Jacquet), with scenography by Lucie Cardinal. The exhibition was structured in three sequential parts, or "Atlases":1. Atlas #1 (10 Oct - 10 Nov 2017): Theme: #transformation, titled "Singularités plurielles" (Plural Singularities).2. Atlas #2 (15 Nov - 22 Dec 2017): Theme: #co-création, titled "Pluralités d’espaces" (Pluralities of spaces).3. Atlas #3 (4 - 21 Jan 2018): Theme: #innovation ouverte, titled "Espaces immunitaires" (Immune spaces).Ferment Lab Exhibition Content and Method:The Ferment Lab contribution was present in all three parts, with some constant elements and some changing content per Atlas. The exhibit was designed to display the physical and graphical remnants of the residency process, including tools, ex
- Key Concepts: Food & Fermentation, Community Events, Death & Legacy, Biobanking, Distributed Resilience
Food Phreaking Issue 00
- Author: The Center for Genomic Gastronomy / Center for Genomic Gastronomy
- Format: 29pp
- Language: English
- Date: 2013
◈ ARCHIVIST SUMMARY: Issue 00 of Food Phreaking published by The Center for Genomic Gastronomy (2013). It explores Singapore as a food utopia—a perfect place with diverse imported foods but where eaters, not farmers, are the major agents of selection. It examines how Singapore's agri-eco-culinary system will adapt to 21st-century biotechnological challenges.◈
- Machine Extraction: Based solely on the provided text, here is a factual summary of the zine's content:Publication Details:
• Title: FOOD PHREAKING, Issue #00 • Publisher: The Center for Genomic GastronomyOrigin and Context: • The zine was produced following a one-month residency in Singapore in autumn 2012. • The residency was hosted by Lonce Wyse, Denisa Kera, Tembusu College, and the National University of Singapore. • Funding was provided by the Arts and Creativity Lab at NUS through the Art/Science Residency in 2012. • The stated observation from the residency was a lack of overlap between food and technology communities in Singapore.Definition of "Food Phreaker": • Individuals and groups interested in experimenting with human food systems. • They believe food culture should be open, free, and accessible. • Practitioners include farmers, seedsavers, chefs, biohackers, and food scientists, as well as hobbyists. • The journal aims to connect foodies concerned with sustainability with scientists and hackers concerned with open culture.Document Structure: • The zine documents 38 examples of "Food Phreaking." • Examples are grouped into four quadrants based on two axes: Legal/Illegal and Open/Closed.The Four Quadrants and Their Themes: • Quadrant A (Legal & Open): Open Source Food Science & Participatory Food Design. • Quadrant B (Illegal & Open): Culinary Civil Disobedience & Outlaw Ingredients. • Quadrant C (Illegal & Closed): Black Hat Food Hacking & Food Crime. • Quadrant D (Legal & Closed):
- Key Concepts: Food & Fermentation, Community Events, Food Sovereignty, Urban Futures, Tropical Cyber-punk
Food Phreaking Issue 01
- Author: The Center for Genomic Gastronomy
- Format: 30pp
- Language: English
- Date: —
◈ ARCHIVIST SUMMARY: ✅ Awaiting analysis.◈
- Machine Extraction: Issue 01 of Food Phreaking, titled "A Culinary Compendium of Curious Botanical Fruit Cultivars". This issue explores 22 human-manipulated fruit varieties, ranging from the Arctic Apple to the Ghost Chilli. It articulates the philosophy of "Food Phreaking"—the intersection of food, technology, and open culture—where humans act as agents of selection to suit desires for beauty, profit, and predictability.
- Key Concepts: Phenotypical plasticity as culinary rhetoric, Open-source agriculture and gustatory hacking, Metabolic cartography of human desire, Genomic stewardship in the age of rapid curation
Food Phreaking Issue 02
- Author: The Center for Genomic Gastronomy
- Format: 52pp
- Language: English
- Date: 2013
◈ ARCHIVIST SUMMARY: ✅ Awaiting analysis.◈
- Machine Extraction: Issue 02 of Food Phreaking, titled "What is In Vitro Meat?". This volume investigates the culturing of muscle cells for food, blending technical feasibility studies with cultural critique. It features contributions from the EPINET research project and provides a comprehensive timeline of cultured meat from 1920s speculative biology (Haldane/Churchill) to 21st-century biofabrication and the first tasting of Mark Post's cultured burger.
- Key Concepts: protein-logic, prototype as performative object, subsistence meat dystopia, specter of the steak
Food Phreaking Issue 03
- Author: The Center for Genomic Gastronomy / Center for Genomic Gastronomy
- Format: 42pp
- Language: English
- Date: 2016
◈ ARCHIVIST SUMMARY: Issue 03 "Gut Gardening" published by The Center for Genomic Gastronomy (2016). Explores experiments, exploits, and explorations of the human food system focusing on the human microbiome. It includes short texts by experts about their favorite microorganisms and reflects on the relationship between brains, guts, and diets.◈
- Machine Extraction: Summary of "Food Phreaking: Issue 03" (Gut Gardening)Publication Details:
• Title: Food Phreaking, Issue 03 • ISSN: 2372-6504 • Publication year: 2016 • Publisher: Center for Genomic GastronomyCore Subject:The issue focuses on the human gut microbiome—the collection of microorganisms living in the human digestive tract. It examines the relationship between these microorganisms, human health, diet, and the global food system.Tangible Themes and Topics:1. Human Microbiome Research: The issue presents the microbiome as a field in transition, with many unanswered questions about species composition, inter-species relationships, and effects on human health.2. Bacteria Profiles (Pages 22–52): Fifteen specific bacterial species from the human gut are profiled. Each profile was written by a leading microbiologist and includes the bacterium's name and known functions. Contributors include Peter Turnbaugh, Hermie J.M. Harmsen, Douwe van Sinderen & Marco Ventura, Sylvia H. Duncan, Harry J. Flint, Bryan Hanley, and Gregor Reid.3. Microbial Dark Matter (Page 54): An essay by Dr. Wendy Russell discussing the large proportion of gut microorganisms that remain uncultured and unidentified.4. Timeline (Page 8): A historical chronology of human interaction with gut bacteria, including: - 6000 BC: Earliest recorded fermentation in the Fertile Crescent. - 300 AD: Ge Hong documents oral fecal administration for food poisoning. - 1500s: Li Shizhen writes recipes for fecal-solution remedies. - Mid-1
- Key Concepts: Food & Fermentation, Community Events, Wild Biome, Body Sovereignty, Autodigeridoo
Food Phreaking Issue 4½
- Author: The Center for Genomic Gastronomy (Zack Denfeld, Cathrine Kramer, Emma Conley, et al.)
- Format: 48pp
- Language: English
- Date: —
◈ ARCHIVIST SUMMARY: ✅ Awaiting analysis.◈
- Machine Extraction: Food Phreaking Issue 4½ (2023) zooms in on SPACE SEEDS: the seeds of edible plant varieties that have been cultivated for—or traveled to—outer space. It explores the peculiar botanical space travelers that have been bred, nourished, grown, eaten, and in some cases even brought back to Earth to repopulate our soils. Features essays on Satellite Seed Savers, Earth-Bound Astronauts, Foraging Cyanobacteria in Space, and Planetary Crop Rotation.
- Key Concepts: Genomic Gastronomy, Satellite Seed Savers, Extra-terrestrial Biodiversity, Open Space Culture, Mutated Lineages
Micul Micul seaweed
- Author: Maya Minder / Art Matters
- Format: 12pp
- Language: English/Chinese
- Date: 2025
◈ ARCHIVIST SUMMARY: "A slippery seaweed project" created by Maya Minder and printed in China (2025) by Art Matters. It delves deep into DIY crystallography and the material properties of agar. Featuring an interactive "Claim Your Own Candy Crush" section alongside practical Chinese-language recipes for cooking seaweed, the zine operates as both a culinary guide and a material-science manifesto.◈
- Machine Extraction: Based solely on the provided text, the zine contains the following tangible subjects and themes:
• Food preparation: The text includes the phrases "预制菜肴" (pre-made dishes), "主菜部分" (main course section), and "烹饪实作" (cooking practice/workshop). • Crystals and diamonds: The text repeatedly mentions "CRYSTALS" and "DIAMONDS," including the phrase "DIAMONDS IN THE RUGH" (likely a typographical error for "rough"). • DIY ethos: The phrase "DIY or DIE" is present. • Project attribution: The zine is identified as "a slippery seaweed project by Maya Minder." • Production details: The zine is stated to have been "printed in China" in the year "2025." • Title: The zine is titled "Micul Micul - How to cook you?"
- Key Concepts: Food & Fermentation, Community Events, Art & Science, Microbial Aesthetics, DIY Bio
Food Phreaking Issue 04: SEEDS
- Author: Emma Conley, Zack Denfeld, Cathrine Kramer
- Format: A5, 34pp
- Language: English
- Date: 2019
◈ ARCHIVIST SUMMARY: Issue 04 of the Food Phreaking journal, produced by the Center for Genomic Gastronomy, focusing entirely on seeds as "the shareable files of the food system." It explores seed stories (Adzuki, BT Brinjal, Coffea Arabica, etc.), participatory plant breeding, and the political/cultural significance of seed sovereignty.◈
- Machine Extraction: The zine documents seeds as disruptive technologies and shareable biological files. It features "Seed Stories" covering various crops like Adzuki beans, BT Brinjal (genetically modified and smuggled), and Coffea Arabica (historical smuggling). Essays discuss Participatory Plant Breeding (Culinary Breeding Network), Seed Journey (Futurefarmers), and Bioleft (open-source seed transfer in Argentina). It emphasizes the shift from corporate control back to community sovereignty, highlighting seeds as reservoirs of wisdom and biocultural diversity. Contributors include Zackery Denfeld, Cathrine Kramer, Emma Conley, Lane Selman, and Nicola Twilley.
- Key Concepts: Seed Sovereignty, Genomic Gastronomy, Open Source Seeds, Participatory Breeding, Biocultural Diversity
Klepon Workshop - Cooking for Eating Club
- Author: Paola 'Ramadhani' Kirchhof / Lifepatch
- Format: Leaflet, 4pp
- Language: English / Indonesian
- Date: 2026
◈ ARCHIVIST SUMMARY: A vibrant 4-page workshop manual documenting a Klepon making session led by Paola 'Ramadhani' Kirchhof for Lifepatch. It blends traditional culinary knowledge with meme-culture aesthetics, framing the traditional boiled rice cake as a conceptual vehicle for community networking.◈
- Machine Extraction: This 4-page bilingual manual provides a complete guide to making Klepon, traditional Indonesian boiled rice cake balls. The visual design, created by Antirender, utilizes a vibrant teal and purple palette with hand-drawn technical layouts and humorous photographic memes. The recipe details ingredients such as sticky rice flour, brown sugar, and pandan extract, with instructions covering dough kneading, stuffing, and boiling until the balls float. Crucially, the zine reveals a conceptual acronym for the project: KLEPON (Knowing, Learning, Engaging, Perspective to Open Network). Branding for Lifepatch, con-fus, and RUMBUX GEN-X is included.
- Key Concepts: #KLEPONacronym, #TealAndPurpleAesthetic, TraditionalIndonesianSweets, CommunityCookingProtocol, PandanNaturalColoring, CookingForEatingClub, Javanese Cuisine, Social Fermentation (Conceptual)
Tempa Tempe Workshop - Cooking for Eating Club
- Author: Lifepatch / Rumbux Gen-X
- Format: Leaflet, 8pp
- Language: English / Indonesian
- Date: 2026
◈ ARCHIVIST SUMMARY: A wild, 8-page workshop manual exploring the craft of tempeh making (fermented soybeans). The zine is notable for its extreme visual whiplash: an aggressive, meme-culture death-metal cover that abruptly transitions into a stark, minimalist, laboratory-grade instructional guide, concluding with an Indonesian tofu/tempeh pun.◈
- Machine Extraction: The cover operates at maximum visual dissonance: a macro photograph of raw tempeh mycelium fills the frame as background, while the title “TEMPA TEMPE” is set in a luminous red, jagged death-metal typography. A distorted, wildly expressive SpongeBob SquarePants figure sits in the foreground, anchoring the composition firmly in chaotic internet meme culture. Upon opening, the aesthetic collapses into stark minimalism—pure white pages hold simple black clip-art diagrams and terse instructional text. The procedure is broken into five utilitarian steps: boiling, washing, steaming, mixing with starter, and fermenting for 48 hours. Page 7 introduces an Indonesian linguistic pun with a cross-section of tempeh and the text "SEDARI AWAL / AKU MEMANG NGGAK TAHU" (playing on "tahu" as both "know" and "tofu"). The back cover returns to the mycelial macro, declaring it a "RUMBUX GEN-X Publish" presented by "LIFEPATCH citizen initiative in art science and technology." The zine weaponizes a brutal visual whiplash, dragging the reader from a screaming subcultural collage into a silent cooking manual and out again.
- Key Concepts: death-metal typography, meme-culture collage, minimal-instructional aesthetics, tempeh fermentation process, mycelial macro photography, cover-interior visual whiplash, Tropical Kitchen, Bio-hacking Food
