Metabolic Time — Claudio Weckherlin

Metabolic Time translates microbial fermentation processes into direct bodily sensations using multisensory interfaces. By mapping real-time yeast activity from sourdough fermentation onto tongue stimulation and bone conduction, the project creates a shared temporal experience between microbes, food, and the human body. It reframes food as a medium of time and the body as a sensor of non-human temporalities.

Carlo Hatke, Ke Ren and Claudio Weckherlin

Minor Experimental Interaction 2025

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