︎
Fermentation workshop at U-jazdowski Centre for Contemporary Art,
with Mirna Bamieh; founder of Palestine Hosting Society.

Concord grapes picked earlier, ready for vinegar and kombucha Fermented beetroot dip Lentils topped with pickled green tomatoes, dill flowers, toasted buckwheat and olive oil Kombucha making Pine needle and dukkah flatbread Eggplants lined up for pickling

Menu design for a 500 person dinner at the Four Seasons in Amman, Jordan



Food experiments, display and sculptures

© Nadine Muhtadi 2021