Wellness treatments based on dairy by-products? These were already far from rare in antiquity! As a homage to Cleopatra’s milk baths the project KITCHENBATH creates a shared domestic setting for both culinary and cosmetic processes: The kitchen and bathroom become one, as a way of enabling the bacteria that are used in food production and in connection with hygiene routines to interact. For example, the protein created in cheese-making is used to prepare baths, supplying activating lactobacilli to our microbiome (the entirety of all microorganisms that are naturally carried by a multicellular creature). Hence, at the ideological level, the project also automatically addresses the increasingly stricter hygiene rules in food production, with its constant mantra of becoming more sterile, more homogenized and less local. And yet, according to all those whose aim is to keep alive the century-old know-how about bacterial cultures and trades such as cooperage or barrel-making, which is based on precisely this symbiosis of water, protein and wood, this is all nonsense. The project is being realized in cooperation with the Werkraum Bregenzerwald and the barrel-maker Peter Lässer.