In my series Kahm, Koma, Yeast & Aroma I explore the artistic and biological aspects of fermentation. Fermentation is a process of transformation that requires time, patience, and dedication—much like the creative process. This series blends natural processes with wordplay, and it is inspired by cultural references, such as the song 'Karmacoma' by Massive Attack, which I love!
In this photo series, I explore Kahm yeast—not merely as a natural occurrence but as an active collaborator in my artistic work. By creating the optimal conditions for its development, I invite it to participate in the artistic process. The forms it generates are unpredictable and ethereal, transforming nature’s randomness into an expression of artistic beauty.
Kahm yeast, also known as Mycoderma, is a biofilm formed by microorganisms that gather at the boundary between different mediums, such as the surface of water exposed to air. While not harmful, Kahm yeast can alter the taste of fermented foods, but it also creates intricate, organic patterns that are visually captivating.
The term “Kahm” has its roots in Middle High German, where it referred to a greyish layer on wine and poetically denotes the Rand des Dunstkreises—which translates to "the edge of the haze circle," suggesting a fading or hazy boundary of perception.
Kahm #1
