Byungseo Yoo’s Canteen Fermentation Social is a social sculpture, a participatory cooking project that transformatively connects art, climate justice, and collective knowledge. As part of Art as Ecological Practice, Yoo transforms the exhibition space into a living fermentation laboratory equipped with a dehydrator, fermentation chamber, refrigerator, and open displays for sharing and archiving collectively developed knowledge. Workshops on kombucha and tempeh were held in advance, creating a network of participants, ideas, and experiences. The opening of the project combined performative cooking and communal eating with discussions about ecological resilience and non-extractive forms of knowledge transfer. Canteen Fermentation Social sees itself as an open framework – a ‘living score’ – that is reinterpreted and rewritten by its participants with each iteration. In an attitude of radical hospitality, fermentation becomes a metaphor and method for slow transformation, care and collective survival.

Go-Go Sourdough Udon Dancing Platform

In the exhibition hall, artist Byungseo Yoo transformed the space into a lively setting for Go-Go Sourdough Udon Dancing Platform — a communal cooking choreography that blended movement, sound, and fermentation. Participants made Udon noodles in the traditional way: by kneading the dough with their feet, accompanied by energetic music that turned the process into a rhythmic, collective dance.Fermentation became rhythm, choreography, and dialogue — an embodied metaphor for ecological interdependence and collective transformation. The day concluded with a shared late dinner of freshly prepared Udon noodles and homemade kimchi, fermented in a workshop held prior to the gathering.