Culturas do Invisível proposes a hybrid experience that crosses disciplinary boundaries: from botany to microbiology, from gastronomy to scientific illustration. The workshop explores how the biological transformation processes found in Azorean flora—both native species and introduced plants—can be understood simultaneously as artistic, culinary and scientific practices.

The activity is structured into three interconnected moments:

I. The Living Archive (30')

Botanist researcher Guilherme Roxo offers a reading of the territory through its plant biodiversity, with a focus on species found across the island, including those often marginalised or considered “invasive.” The session explores the potential of these plants as resources for sustainable transformation practices, discussing their bioactive compounds and their impact on human health through an ecosystemic approach.

II. The Sensory Laboratory (90')

Two specialist facilitators, Dryelle Andrade and Felipe Oliveira, guide participants through the practical creation of two fermentative transformations: a beverage and a food product, using selected raw materials from the archipelago. The session includes theoretical foundations of applied microbiology, food safety, and the benefits of fermentation processes for the human body.

III. The Illustrated Record (final stage)

Each participant receives an original graphic artefact, produced through collaboration between a botanical illustrator and the team, documenting the species explored, their properties, and their traditional uses. This object functions as a domestic extension of the experience, encouraging the continuation of the practices introduced during the workshop.