Sara García

moulding mourning mouths explores food ethics, multi-species eating and coexistence, using bread and sourdough.

It consists primarily of a series of ceremonies in which offerings made of bread will be given to the Earth, to more-than-humans-beings, and to the audience.

The project looks at the table for its potential for coexistence. It is a place that allows us to ask ethical questions about the best way to get closer to each other. At the table is possible to propose a hospitality open to difference, seeking responsibility and welcome towards and from others.

Multi-species eating reveals our interconnectedness with other forms of life. Both farming and eating are gestures that link us to ecologies, in which ourselves as well as others are fed.

Fermentation is a key strategy for addressing multi-species appetites, as it transforms food through the feeding of others that are actually different from us, the micro-organisms. Bacteria, fungi and enzymes break down molecules, making them more digestible, less toxic and tastier for us.

In moulding mourning mouths these ideas are materialized through bread.

Bread is a generator of bonds, it is a clear example of hospitality. At the same time, we can review western history by looking at the history of bread, especially its connection to the origin of agriculture. It is thought that wheat cultivation changed us from nomads to settlers, seen by some as the beginning of our planet's decline.

Bread changed at the same time as production in wheat agriculture changed. Genetically modified agriculture, flour separation, bleaching and accelerated leavening go hand in hand with climate change, leading us away from the slow wholemeal sourdough bread and the community of bacteria.

The project intends to initiate a shift in perception, to produce a change in thinking, and to discover experiences to form new narratives.

BIO
Sara García aims to expand the way we approach the unknown through the creation of experiences.

For her, the unknown embodies the Other with whom collaboration is possible: the host and the guest. It is also about what we cannot master, control, or name. From this point of view, she is interested in questioning the look into the darkness from a rationalist perspective; she seeks recognition of the hidden in our experiences and tries to explore other ways of approaching what we call reality.

She uses a variety of techniques, including the use of fermented foods, local clays, and foraged plants, to create intimate sensory experiences that explore the concept of hospitality and, by extension, our relationship with the Other.

She studied Fine Arts at the University of Vigo and earned a master's degree in Artistic Production at the Polytechnic University of Valencia. Between 2015 and 2016, she carried out the SOMA Educational Programme in Mexico City. Throughout 2022, she developed fuegos de alto grado at the Huarte Contemporary Art Center and at the Cerezales Antonino y Cinia Foundation, she was also part of the Sobremesa programme at the Cultural Center of Spain in Santiago de Chile. In 2021, she was a resident at the Spanish Academy in Rome, where she carried out el orden nocturno. Some of the exhibitions in which she has participated are:Volver a pasar por el corazón, LABoral, Gijón. Processi 148, Academy of Spain in Rome, El sol y su sombra, Cultural Center of Spain in Mexico, CDMX, Presencia lúcida, ESPAC, CDMX, Una rosa tiene forma de rosa. Oficios e instintos, Casa del Lago, CDMX. La Isla, Isleta del Lago Mayor, Bosque de Chapultepec, CDMX, Universo vídeo. Geo-políticas, LABoral.

She is a beneficiary of the SAiR residency for visual projects on sustainability within the framework of the project financed by the European Union.