Sonmas
WORKSHOP SERIES
on fermented foods and beverages
Kimchi, tempeh, sauerkraut, kefir, kombucha, nukazuke, pulke, kwas, lempok, tofu, cheese, garum, koji, amazake and many many more to learn! Fermentation is bound to its locality and richnes in flavour and culture. The probiotic benefits humans take from it dates back to more than ten tousand years. Fermentation is remedy, resilience and empowerment inside one jar, our oldest heritage of human imaterial culture, passed on as intrinsic oral speach and gesture.
To put it in a nutshell, cooking thus transforms us.
In a holistic approach our workshop teaches different technics in fermentation to forster trust and intuition in producing one's own tasty ferments.
2021
18. January
09. February
14. March
25. April
09. Mai
06. June
04. July
29. August
26. September
10. October
07. November
05. December
Ort:
Monmartre
24 rue Norvins
75018 Paris
register a workshops: contact@sonmas.ch
on fermented foods and beverages
Kimchi, tempeh, sauerkraut, kefir, kombucha, nukazuke, pulke, kwas, lempok, tofu, cheese, garum, koji, amazake and many many more to learn! Fermentation is bound to its locality and richnes in flavour and culture. The probiotic benefits humans take from it dates back to more than ten tousand years. Fermentation is remedy, resilience and empowerment inside one jar, our oldest heritage of human imaterial culture, passed on as intrinsic oral speach and gesture.
To put it in a nutshell, cooking thus transforms us.
In a holistic approach our workshop teaches different technics in fermentation to forster trust and intuition in producing one's own tasty ferments.
2021
18. January
09. February
14. March
25. April
09. Mai
06. June
04. July
29. August
26. September
10. October
07. November
05. December
Ort:
Monmartre
24 rue Norvins
75018 Paris
register a workshops: contact@sonmas.ch
SONMAS
FOOD AND CULINARY
catering and food culture
by Maya Minder
TASTE is umami
is culture and knowledge
is open to fermented food
is shared in groups
is porn
is main
is Korean
is fusion
TASTE is diversity
is North
is East
is South
is West
is explosion
is
is
is
is apolitical
is political
TASTE
is coevolution
is symbiosis
is (in-)human culture
CULTURE
is practice and knowledge
is grassrooted
is empowering
is local
is network
culture is social fermentation
CULTURE is FOOD
FOOD and CULINARY
SONMAS
maya@sonmas.ch
catering and food culture
by Maya Minder
TASTE is umami
is culture and knowledge
is open to fermented food
is shared in groups
is porn
is main
is Korean
is fusion
TASTE is diversity
is North
is East
is South
is West
is explosion
is
is
is
is apolitical
is political
TASTE
is coevolution
is symbiosis
is (in-)human culture
CULTURE
is practice and knowledge
is grassrooted
is empowering
is local
is network
culture is social fermentation
CULTURE is FOOD
FOOD and CULINARY
SONMAS
maya@sonmas.ch
EATART
michelin guid on fermentation
Maya Minder is facilitating workshops in Paris Monmartre as well as in Eschholzmatt, Switzerland under Micheline guide chef and alchemist Stefan Wiesner. She is hosting monthly classes in fermentation in the Unesco protected biosphere of Entelbuch and has been teaching more then hunderds of people the Art of Fermentation.
Nature Academy by Stefan Wiesner, founded in 2018.
www.eatart.ch
SONMAS KIMCHI
Sonmas produces local and organic home-made kimchi delivered to your home or restaurant by bike.
Can be ordered in larger and smaller quantities up on request.
contact@sonmas.ch
michelin guid on fermentation
Maya Minder is facilitating workshops in Paris Monmartre as well as in Eschholzmatt, Switzerland under Micheline guide chef and alchemist Stefan Wiesner. She is hosting monthly classes in fermentation in the Unesco protected biosphere of Entelbuch and has been teaching more then hunderds of people the Art of Fermentation.
Nature Academy by Stefan Wiesner, founded in 2018.
www.eatart.ch
SONMAS KIMCHI
Sonmas produces local and organic home-made kimchi delivered to your home or restaurant by bike.
Can be ordered in larger and smaller quantities up on request.
contact@sonmas.ch
ABOUT
“Cooking thus transforms us" is a framework Maya Minder weaves like a string through her work. She uses cooking as a metaphor of the human transformation of raw nature into cooked culture, and she combines it with the pleasure and desires of umami tasting. She creates entanglements between human commodities and the animism of nature. Facilitator at the eatart - Naturakademie of Michelin star chef Stefan Wiesner, she uses alchemie, biologic wisdom, and a pinch of science for collective storytelling through food and cooking.
www.mayaminder.ch
Booking und requests: contact@sonmas.ch
Excellent references:
Zürcher Hochschule der Künste, Departement Design
Swiss Artist Research Network, SARN
Zukunftslabor Crealab, Hochschule Luzern, HSLU
Bone Art Performance Festival, Bern
Shedhalle Zürich, Rote Fabrik
Kunsthaus Zürich, Verein der Zürcher Kunstfreunde
Europa-Allee, Zürich, Fair Fashion Market
Kunsthaus Langenthal, Langenthal, Bern, Raffael Dörig
Kunsthalle Zürich, Löwenbräu
Food Zürich, Zürich Tourismus
Allgemeine Berufsschule Zürich
Nachhaltigkeitswoche, Fachhochschule für angewandtes Wissen, FHAW/ETH Zürich
“Cooking thus transforms us" is a framework Maya Minder weaves like a string through her work. She uses cooking as a metaphor of the human transformation of raw nature into cooked culture, and she combines it with the pleasure and desires of umami tasting. She creates entanglements between human commodities and the animism of nature. Facilitator at the eatart - Naturakademie of Michelin star chef Stefan Wiesner, she uses alchemie, biologic wisdom, and a pinch of science for collective storytelling through food and cooking.
www.mayaminder.ch
Booking und requests: contact@sonmas.ch
Excellent references:
Zürcher Hochschule der Künste, Departement Design
Swiss Artist Research Network, SARN
Zukunftslabor Crealab, Hochschule Luzern, HSLU
Bone Art Performance Festival, Bern
Shedhalle Zürich, Rote Fabrik
Kunsthaus Zürich, Verein der Zürcher Kunstfreunde
Europa-Allee, Zürich, Fair Fashion Market
Kunsthaus Langenthal, Langenthal, Bern, Raffael Dörig
Kunsthalle Zürich, Löwenbräu
Food Zürich, Zürich Tourismus
Allgemeine Berufsschule Zürich
Nachhaltigkeitswoche, Fachhochschule für angewandtes Wissen, FHAW/ETH Zürich