Exhibition design
Semester 3, 2021

Fictional exhibition on the process of fermentation: “The Extend of Expiration”
with Friederike Haug and Vivian Piel

Sauerkraut? Everybody knows it! But the fewest know how exactly it is produced, yet it is so simple that everyone could do it at home. With the help of several exhibits and additional texts, visitors of the exhibition will be given an understanding of the fermentation process. The exhibition also includes a quiz that can be solved on a tablet.

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Visual guidelines

What is cabbage associated with? Cellars? Traditional? Outdated? We decided to take up the association of the cellar in the form of a cellar shelf. After all, the exhibition should not be old-fashioned at all. Therefore, the implementation of the cellar shelf is planned in modern materials: exposed concrete, glass boxes, anthracite-colored metal struts and warm white LEDs.
The cellar shelf thus becomes a cellar wall that is free-standing in the room and can be viewed from all sides. In the six columns of the 360 cm long wall, glass boxes are embedded at different heights to present the exhibits.
Not only is the process of fermentation explained, some history is also included. Information texts clarify why explorer and navigator James Cook and doctor James Lind are associated with sauerkraut.
This is how the wall whould be placed in the exhibition room. From a certain angle the title of the exhibition can be read completely.
The glass boxes in the first and last columns contain the main exhibits and are therefore visible from the front as well as from the back.
To bring our exhibition concept closer to reality, a 1:10 model of the exhibition wall was built from cardboard and transparent foil.

The next slideshow will guide you through the exhibition. Simply click from slide to slide.

Modellbau, Despictions and typography: Friederike Haug
Texts: Antonia Götz, Friedeike Haug und Vivian Piel

It all starts with cabbage. However, in theory, almost any vegetable and fruit can be fermented! Indeed, lactic acid bacteria are living on the surface of the food, which do the work of fermentation for us.
Recipe book

Fermentation means tradition. Many recipes about the mixing ratio of salt, water and spices are passed on from generation to generation.
Cabbage slicer

First, a cabbage slicer is used to cut the cabbage into bite-sized pieces.

Weights are also important for the success of the fermentation. They are used to press the cabbage pieces down in the cabbage barrel so that the cabbage is completely immersed in the salt solution, which is added in the next step. Otherwise there is a risk of mold!

The salt is mixed with plenty of water and poured over the food. It causes an environment around the cabbage that gives bad bacteria no chance to survive. Only the lactic acid bacteria can start their work straight away. It is recommended to add 2% to 3% of salt in proportion to the amount of water, depending on the food.
Cabbage Barrel

Besides cabbage, a traditional cabbage barrel is also a main exhibit of the exhibition. It stands on a small platform near the floor, the glass box stretches almost the entire height of the wall. The barrel is illuminated by a a bare light bulb.
Cabbage Barrel

Thus, the cabbage barrel can also be seen from the back of the exhibition wall, which deals with the background of fermentation.

A prototype for a tablet application was designed with Figma. This playfully queries the knowledge aquired from the exhibition. The character of James Lind guides through the process. In contrast to the dark cellar atmosphere of the exhibition, the application is kept in bright colors to provide an interesting contrast.

It can be tested below!
History of a cabbage of miracles

What is often forgotten in the stories of the great navigators and explorers of the 18th century: Sea journeys claimed many lives. Dozens of crew members perished due to scurvy, a vitamin deficiency disease, which, however, was not yet known. Therefore, even the famous James Cook often returned from his travels with only a fraction of the whole crew.
Find Lind and Cook!

Cook's coeval and namesake James Lind was an assistant surgeon in the British Navy early in his career. He devoted his research to the mysterious disease and conducted experiments on board. Without knowing what vitamins even are, he found a treatment for scurvy: lemon juice and sauerkraut. So, unintentionally, he was responsible for making fermenting sauerkraut so popular.

Last but not least, a view of the starting point of the short excursion reveals itself to the visitor again: an inconspicuous cabbage.

Here you can test the figma prototype of the interactive tablet application. A view in full screen mode (F) is also possible! The long loading time can unfortunately not be avoided.

The colors divide the quiz into sections. In the first, green section, the cabbage is prepared for fermentation. The blue section deals with the salt-water-mixture. In yellow, there are multiple-choice questions about the storage conditions of the fement. Have fun!

Design, implementation and contents: Antonia Götz and Vivian Piel
Illustrations: Antonia Götz

Here you can test the figma prototype of the interactive tablet application. However, if you want to hit the buttons, you better switch to a larger device!

Design, implementation und Inhalte: Antonia Götz and Vivian Piel
Illustrations: Antonia Götz