Difference between revisions of "Natalia Borissova"
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| − | Natalia Boris(s)ova is [[Moscow]] born, [[Berlin]]-based independent x-disciplinary artist&maker, researcher&organizer, poly-gardener with a mycological twist and intuitive permaculturalist. Since 1995 she | + | Natalia Boris(s)ova is [[Moscow]] born, [[Berlin]]-based independent x-disciplinary artist&maker, researcher&organizer, poly-gardener with a mycological twist, and intuitive permaculturalist. Since 1995, she has been working with multi-media including print, art documentary, live visuals and sound while living in Moscow, Stuttgart, Buffalo/NY, Munich, Berlin and traveling. |
| − | In 2000 she | + | |
| − | From 2011 she | + | In 2000, she taught (as visiting professor) at the State University in Buffalo, NY. Since 2006, she has been independently working in Germany with DIY electronics, low-power organic systems/technology, electromagnetic fields and acoustic, bending organic and electronic into one circuit. She has given workshops and organizing experimental un/events and participative lab-style projects. |
| + | |||
| + | From 2011 onwards she has been somewhat more tangential to the 'natural media' and the slow art of growing and culturing edibles, especially nurturing her passion for mushrooms through the intensive, experimental cultivation indoor and outdoor, urban and rural. | ||
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She is regularly holding lectures and hands-on activities about mycological processes both domestically and abroad laying them under the umbrella term 'Non-Green-Gardening' (Fungi cannot carry out photosynthesis). The continuous exploration of the environment in quest of surprising simplicity and inventive pathways outside of existing frameworks in culture and everyday life, testing self-sustainability and cultivating her own food and happiness slowly started to ferment into the normal triggering the umami. | She is regularly holding lectures and hands-on activities about mycological processes both domestically and abroad laying them under the umbrella term 'Non-Green-Gardening' (Fungi cannot carry out photosynthesis). The continuous exploration of the environment in quest of surprising simplicity and inventive pathways outside of existing frameworks in culture and everyday life, testing self-sustainability and cultivating her own food and happiness slowly started to ferment into the normal triggering the umami. | ||
| − | http://aa-vv.org/ | + | ; Links |
| − | + | * http://aa-vv.org/ | |
| − | [[Category:Electromagnetism | + | [[Category:Electromagnetism]] [[Category:Circuit bending]] {{DEFAULTSORT:Borissova, Natalia}} |
| − | [[Category:Circuit bending | ||
Revision as of 11:13, 8 November 2016
Natalia Boris(s)ova is Moscow born, Berlin-based independent x-disciplinary artist&maker, researcher&organizer, poly-gardener with a mycological twist, and intuitive permaculturalist. Since 1995, she has been working with multi-media including print, art documentary, live visuals and sound while living in Moscow, Stuttgart, Buffalo/NY, Munich, Berlin and traveling.
In 2000, she taught (as visiting professor) at the State University in Buffalo, NY. Since 2006, she has been independently working in Germany with DIY electronics, low-power organic systems/technology, electromagnetic fields and acoustic, bending organic and electronic into one circuit. She has given workshops and organizing experimental un/events and participative lab-style projects.
From 2011 onwards she has been somewhat more tangential to the 'natural media' and the slow art of growing and culturing edibles, especially nurturing her passion for mushrooms through the intensive, experimental cultivation indoor and outdoor, urban and rural.
She is regularly holding lectures and hands-on activities about mycological processes both domestically and abroad laying them under the umbrella term 'Non-Green-Gardening' (Fungi cannot carry out photosynthesis). The continuous exploration of the environment in quest of surprising simplicity and inventive pathways outside of existing frameworks in culture and everyday life, testing self-sustainability and cultivating her own food and happiness slowly started to ferment into the normal triggering the umami.
- Links
