Explorations of Art, Identity and Food
We look into the intersections of art, food, and cultural identity
By
Chioma Ince
September 5, 2021
This week, in Arts Community and Activism, we will be looking at Food and the many creative and artistic ways people are exploring food and what it means to them.
Gal- dem’s Stuffed series
Stuffed is a week-long series started by the London- based collective gal-dem, which looks at the transformative, radical, joyful power of food. In case you don’t know them, gal-dem is a media publication, committed to telling the stories of people of colour from marginalised genders.The Stuffed series have been illustrated by British-Chilean illustrator Javie Huxley who manages to captures a beautiful sincerity in her portraits;, rather than experiencing the power dynamic of subjecthood, you feel connected to the people in her work. Using a warm colour palette and playful composition, the illustrations capture the connection we share with food and culture.
Daikon issue 4 - FOOD
Daikon are a collective of South East and East Asian women and non-binary people living in Europe who created the zine as a platform to respond to structural inequality , running workshops, events and panels.
Their fourth zine issue, FOOD, explores our deeper relationship with food and how it ties into themes of identity, belonging, gender, joy and creativity. The vast collection of contributors and offers a diverse perspective on what food can mean to us collectively and as individuals. The illustrations and artwork transform the recipes you find inside into sequential narratives, they bring to life the tender and familiar scents and emotions described in the author's words. Throughout this issue, we come to understand that food, like art, draws us back to our early memories, whilst delving into notions of family, home and intergenerational exchange.
Soydivision
Soydivision is a Berlin- based performing arts collective consisting of Indonesians and, positioning itself in the intersection of art and activism that offer an alternative approach to contemporary challenges through art. Members of the collective specialise in a variety of mediums such as film, photography, lighting design, illustration, performance and design.
Cooking Sections
Cooking Sections are an art collective composed of Daniel Fernández Pascual and Alon Schwabe. The collective uses site-responsive installation, performance and video work to explore the overlapping boundaries between art, architecture, ecology and geopolitics. Their work is an overt commentary on how we as humans interact, consume and produce food and the effects it has on our climate and environment on a global and structural scale.
You may recognise the nominated Turner prize 2021 duo from their recent exhibition Salmon: A Red Herring, which just finished showing at the Tate Britain on 30th August this year. Their work has been exhibited in many prestigious international venues including the Serpentine Galleries, the 58th Venice Biennale, the 13th Shanghai Biennial, the 2019 Los Angeles Public Art Triennial and many more.
They are currently part of the group exhibition on show in Aberdeen, British Art Show 9, running from 10th July-10 October 2021. Find more information here.
Hope you feel inspired! If so, please support these publications, platforms and collectives.
This week, in Arts Community and Activism, we will be looking at Food and the many creative and artistic ways people are exploring food and what it means to them.
Gal- dem’s Stuffed series
Stuffed is a week-long series started by the London- based collective gal-dem, which looks at the transformative, radical, joyful power of food. In case you don’t know them, gal-dem is a media publication, committed to telling the stories of people of colour from marginalised genders.The Stuffed series have been illustrated by British-Chilean illustrator Javie Huxley who manages to captures a beautiful sincerity in her portraits;, rather than experiencing the power dynamic of subjecthood, you feel connected to the people in her work. Using a warm colour palette and playful composition, the illustrations capture the connection we share with food and culture.
Daikon issue 4 - FOOD
Daikon are a collective of South East and East Asian women and non-binary people living in Europe who created the zine as a platform to respond to structural inequality , running workshops, events and panels.
Their fourth zine issue, FOOD, explores our deeper relationship with food and how it ties into themes of identity, belonging, gender, joy and creativity. The vast collection of contributors and offers a diverse perspective on what food can mean to us collectively and as individuals. The illustrations and artwork transform the recipes you find inside into sequential narratives, they bring to life the tender and familiar scents and emotions described in the author's words. Throughout this issue, we come to understand that food, like art, draws us back to our early memories, whilst delving into notions of family, home and intergenerational exchange.
Soydivision
Soydivision is a Berlin- based performing arts collective consisting of Indonesians and, positioning itself in the intersection of art and activism that offer an alternative approach to contemporary challenges through art. Members of the collective specialise in a variety of mediums such as film, photography, lighting design, illustration, performance and design.
Cooking Sections
Cooking Sections are an art collective composed of Daniel Fernández Pascual and Alon Schwabe. The collective uses site-responsive installation, performance and video work to explore the overlapping boundaries between art, architecture, ecology and geopolitics. Their work is an overt commentary on how we as humans interact, consume and produce food and the effects it has on our climate and environment on a global and structural scale.
You may recognise the nominated Turner prize 2021 duo from their recent exhibition Salmon: A Red Herring, which just finished showing at the Tate Britain on 30th August this year. Their work has been exhibited in many prestigious international venues including the Serpentine Galleries, the 58th Venice Biennale, the 13th Shanghai Biennial, the 2019 Los Angeles Public Art Triennial and many more.
They are currently part of the group exhibition on show in Aberdeen, British Art Show 9, running from 10th July-10 October 2021. Find more information here.
Hope you feel inspired! If so, please support these publications, platforms and collectives.
This week, in Arts Community and Activism, we will be looking at Food and the many creative and artistic ways people are exploring food and what it means to them.
Gal- dem’s Stuffed series
Stuffed is a week-long series started by the London- based collective gal-dem, which looks at the transformative, radical, joyful power of food. In case you don’t know them, gal-dem is a media publication, committed to telling the stories of people of colour from marginalised genders.The Stuffed series have been illustrated by British-Chilean illustrator Javie Huxley who manages to captures a beautiful sincerity in her portraits;, rather than experiencing the power dynamic of subjecthood, you feel connected to the people in her work. Using a warm colour palette and playful composition, the illustrations capture the connection we share with food and culture.
Daikon issue 4 - FOOD
Daikon are a collective of South East and East Asian women and non-binary people living in Europe who created the zine as a platform to respond to structural inequality , running workshops, events and panels.
Their fourth zine issue, FOOD, explores our deeper relationship with food and how it ties into themes of identity, belonging, gender, joy and creativity. The vast collection of contributors and offers a diverse perspective on what food can mean to us collectively and as individuals. The illustrations and artwork transform the recipes you find inside into sequential narratives, they bring to life the tender and familiar scents and emotions described in the author's words. Throughout this issue, we come to understand that food, like art, draws us back to our early memories, whilst delving into notions of family, home and intergenerational exchange.
Soydivision
Soydivision is a Berlin- based performing arts collective consisting of Indonesians and, positioning itself in the intersection of art and activism that offer an alternative approach to contemporary challenges through art. Members of the collective specialise in a variety of mediums such as film, photography, lighting design, illustration, performance and design.
Cooking Sections
Cooking Sections are an art collective composed of Daniel Fernández Pascual and Alon Schwabe. The collective uses site-responsive installation, performance and video work to explore the overlapping boundaries between art, architecture, ecology and geopolitics. Their work is an overt commentary on how we as humans interact, consume and produce food and the effects it has on our climate and environment on a global and structural scale.
You may recognise the nominated Turner prize 2021 duo from their recent exhibition Salmon: A Red Herring, which just finished showing at the Tate Britain on 30th August this year. Their work has been exhibited in many prestigious international venues including the Serpentine Galleries, the 58th Venice Biennale, the 13th Shanghai Biennial, the 2019 Los Angeles Public Art Triennial and many more.
They are currently part of the group exhibition on show in Aberdeen, British Art Show 9, running from 10th July-10 October 2021. Find more information here.
Hope you feel inspired! If so, please support these publications, platforms and collectives.
This week, in Arts Community and Activism, we will be looking at Food and the many creative and artistic ways people are exploring food and what it means to them.
Gal- dem’s Stuffed series
Stuffed is a week-long series started by the London- based collective gal-dem, which looks at the transformative, radical, joyful power of food. In case you don’t know them, gal-dem is a media publication, committed to telling the stories of people of colour from marginalised genders.The Stuffed series have been illustrated by British-Chilean illustrator Javie Huxley who manages to captures a beautiful sincerity in her portraits;, rather than experiencing the power dynamic of subjecthood, you feel connected to the people in her work. Using a warm colour palette and playful composition, the illustrations capture the connection we share with food and culture.
Daikon issue 4 - FOOD
Daikon are a collective of South East and East Asian women and non-binary people living in Europe who created the zine as a platform to respond to structural inequality , running workshops, events and panels.
Their fourth zine issue, FOOD, explores our deeper relationship with food and how it ties into themes of identity, belonging, gender, joy and creativity. The vast collection of contributors and offers a diverse perspective on what food can mean to us collectively and as individuals. The illustrations and artwork transform the recipes you find inside into sequential narratives, they bring to life the tender and familiar scents and emotions described in the author's words. Throughout this issue, we come to understand that food, like art, draws us back to our early memories, whilst delving into notions of family, home and intergenerational exchange.
Soydivision
Soydivision is a Berlin- based performing arts collective consisting of Indonesians and, positioning itself in the intersection of art and activism that offer an alternative approach to contemporary challenges through art. Members of the collective specialise in a variety of mediums such as film, photography, lighting design, illustration, performance and design.
Cooking Sections
Cooking Sections are an art collective composed of Daniel Fernández Pascual and Alon Schwabe. The collective uses site-responsive installation, performance and video work to explore the overlapping boundaries between art, architecture, ecology and geopolitics. Their work is an overt commentary on how we as humans interact, consume and produce food and the effects it has on our climate and environment on a global and structural scale.
You may recognise the nominated Turner prize 2021 duo from their recent exhibition Salmon: A Red Herring, which just finished showing at the Tate Britain on 30th August this year. Their work has been exhibited in many prestigious international venues including the Serpentine Galleries, the 58th Venice Biennale, the 13th Shanghai Biennial, the 2019 Los Angeles Public Art Triennial and many more.
They are currently part of the group exhibition on show in Aberdeen, British Art Show 9, running from 10th July-10 October 2021. Find more information here.
Hope you feel inspired! If so, please support these publications, platforms and collectives.
This week, in Arts Community and Activism, we will be looking at Food and the many creative and artistic ways people are exploring food and what it means to them.
Gal- dem’s Stuffed series
Stuffed is a week-long series started by the London- based collective gal-dem, which looks at the transformative, radical, joyful power of food. In case you don’t know them, gal-dem is a media publication, committed to telling the stories of people of colour from marginalised genders.The Stuffed series have been illustrated by British-Chilean illustrator Javie Huxley who manages to captures a beautiful sincerity in her portraits;, rather than experiencing the power dynamic of subjecthood, you feel connected to the people in her work. Using a warm colour palette and playful composition, the illustrations capture the connection we share with food and culture.
Daikon issue 4 - FOOD
Daikon are a collective of South East and East Asian women and non-binary people living in Europe who created the zine as a platform to respond to structural inequality , running workshops, events and panels.
Their fourth zine issue, FOOD, explores our deeper relationship with food and how it ties into themes of identity, belonging, gender, joy and creativity. The vast collection of contributors and offers a diverse perspective on what food can mean to us collectively and as individuals. The illustrations and artwork transform the recipes you find inside into sequential narratives, they bring to life the tender and familiar scents and emotions described in the author's words. Throughout this issue, we come to understand that food, like art, draws us back to our early memories, whilst delving into notions of family, home and intergenerational exchange.
Soydivision
Soydivision is a Berlin- based performing arts collective consisting of Indonesians and, positioning itself in the intersection of art and activism that offer an alternative approach to contemporary challenges through art. Members of the collective specialise in a variety of mediums such as film, photography, lighting design, illustration, performance and design.
Cooking Sections
Cooking Sections are an art collective composed of Daniel Fernández Pascual and Alon Schwabe. The collective uses site-responsive installation, performance and video work to explore the overlapping boundaries between art, architecture, ecology and geopolitics. Their work is an overt commentary on how we as humans interact, consume and produce food and the effects it has on our climate and environment on a global and structural scale.
You may recognise the nominated Turner prize 2021 duo from their recent exhibition Salmon: A Red Herring, which just finished showing at the Tate Britain on 30th August this year. Their work has been exhibited in many prestigious international venues including the Serpentine Galleries, the 58th Venice Biennale, the 13th Shanghai Biennial, the 2019 Los Angeles Public Art Triennial and many more.
They are currently part of the group exhibition on show in Aberdeen, British Art Show 9, running from 10th July-10 October 2021. Find more information here.
Hope you feel inspired! If so, please support these publications, platforms and collectives.
This week, in Arts Community and Activism, we will be looking at Food and the many creative and artistic ways people are exploring food and what it means to them.
Gal- dem’s Stuffed series
Stuffed is a week-long series started by the London- based collective gal-dem, which looks at the transformative, radical, joyful power of food. In case you don’t know them, gal-dem is a media publication, committed to telling the stories of people of colour from marginalised genders.The Stuffed series have been illustrated by British-Chilean illustrator Javie Huxley who manages to captures a beautiful sincerity in her portraits;, rather than experiencing the power dynamic of subjecthood, you feel connected to the people in her work. Using a warm colour palette and playful composition, the illustrations capture the connection we share with food and culture.
Daikon issue 4 - FOOD
Daikon are a collective of South East and East Asian women and non-binary people living in Europe who created the zine as a platform to respond to structural inequality , running workshops, events and panels.
Their fourth zine issue, FOOD, explores our deeper relationship with food and how it ties into themes of identity, belonging, gender, joy and creativity. The vast collection of contributors and offers a diverse perspective on what food can mean to us collectively and as individuals. The illustrations and artwork transform the recipes you find inside into sequential narratives, they bring to life the tender and familiar scents and emotions described in the author's words. Throughout this issue, we come to understand that food, like art, draws us back to our early memories, whilst delving into notions of family, home and intergenerational exchange.
Soydivision
Soydivision is a Berlin- based performing arts collective consisting of Indonesians and, positioning itself in the intersection of art and activism that offer an alternative approach to contemporary challenges through art. Members of the collective specialise in a variety of mediums such as film, photography, lighting design, illustration, performance and design.
Cooking Sections
Cooking Sections are an art collective composed of Daniel Fernández Pascual and Alon Schwabe. The collective uses site-responsive installation, performance and video work to explore the overlapping boundaries between art, architecture, ecology and geopolitics. Their work is an overt commentary on how we as humans interact, consume and produce food and the effects it has on our climate and environment on a global and structural scale.
You may recognise the nominated Turner prize 2021 duo from their recent exhibition Salmon: A Red Herring, which just finished showing at the Tate Britain on 30th August this year. Their work has been exhibited in many prestigious international venues including the Serpentine Galleries, the 58th Venice Biennale, the 13th Shanghai Biennial, the 2019 Los Angeles Public Art Triennial and many more.
They are currently part of the group exhibition on show in Aberdeen, British Art Show 9, running from 10th July-10 October 2021. Find more information here.
Hope you feel inspired! If so, please support these publications, platforms and collectives.
This week, in Arts Community and Activism, we will be looking at Food and the many creative and artistic ways people are exploring food and what it means to them.
Gal- dem’s Stuffed series
Stuffed is a week-long series started by the London- based collective gal-dem, which looks at the transformative, radical, joyful power of food. In case you don’t know them, gal-dem is a media publication, committed to telling the stories of people of colour from marginalised genders.The Stuffed series have been illustrated by British-Chilean illustrator Javie Huxley who manages to captures a beautiful sincerity in her portraits;, rather than experiencing the power dynamic of subjecthood, you feel connected to the people in her work. Using a warm colour palette and playful composition, the illustrations capture the connection we share with food and culture.
Daikon issue 4 - FOOD
Daikon are a collective of South East and East Asian women and non-binary people living in Europe who created the zine as a platform to respond to structural inequality , running workshops, events and panels.
Their fourth zine issue, FOOD, explores our deeper relationship with food and how it ties into themes of identity, belonging, gender, joy and creativity. The vast collection of contributors and offers a diverse perspective on what food can mean to us collectively and as individuals. The illustrations and artwork transform the recipes you find inside into sequential narratives, they bring to life the tender and familiar scents and emotions described in the author's words. Throughout this issue, we come to understand that food, like art, draws us back to our early memories, whilst delving into notions of family, home and intergenerational exchange.
Soydivision
Soydivision is a Berlin- based performing arts collective consisting of Indonesians and, positioning itself in the intersection of art and activism that offer an alternative approach to contemporary challenges through art. Members of the collective specialise in a variety of mediums such as film, photography, lighting design, illustration, performance and design.
Cooking Sections
Cooking Sections are an art collective composed of Daniel Fernández Pascual and Alon Schwabe. The collective uses site-responsive installation, performance and video work to explore the overlapping boundaries between art, architecture, ecology and geopolitics. Their work is an overt commentary on how we as humans interact, consume and produce food and the effects it has on our climate and environment on a global and structural scale.
You may recognise the nominated Turner prize 2021 duo from their recent exhibition Salmon: A Red Herring, which just finished showing at the Tate Britain on 30th August this year. Their work has been exhibited in many prestigious international venues including the Serpentine Galleries, the 58th Venice Biennale, the 13th Shanghai Biennial, the 2019 Los Angeles Public Art Triennial and many more.
They are currently part of the group exhibition on show in Aberdeen, British Art Show 9, running from 10th July-10 October 2021. Find more information here.
Hope you feel inspired! If so, please support these publications, platforms and collectives.
This week, in Arts Community and Activism, we will be looking at Food and the many creative and artistic ways people are exploring food and what it means to them.
Gal- dem’s Stuffed series
Stuffed is a week-long series started by the London- based collective gal-dem, which looks at the transformative, radical, joyful power of food. In case you don’t know them, gal-dem is a media publication, committed to telling the stories of people of colour from marginalised genders.The Stuffed series have been illustrated by British-Chilean illustrator Javie Huxley who manages to captures a beautiful sincerity in her portraits;, rather than experiencing the power dynamic of subjecthood, you feel connected to the people in her work. Using a warm colour palette and playful composition, the illustrations capture the connection we share with food and culture.
Daikon issue 4 - FOOD
Daikon are a collective of South East and East Asian women and non-binary people living in Europe who created the zine as a platform to respond to structural inequality , running workshops, events and panels.
Their fourth zine issue, FOOD, explores our deeper relationship with food and how it ties into themes of identity, belonging, gender, joy and creativity. The vast collection of contributors and offers a diverse perspective on what food can mean to us collectively and as individuals. The illustrations and artwork transform the recipes you find inside into sequential narratives, they bring to life the tender and familiar scents and emotions described in the author's words. Throughout this issue, we come to understand that food, like art, draws us back to our early memories, whilst delving into notions of family, home and intergenerational exchange.
Soydivision
Soydivision is a Berlin- based performing arts collective consisting of Indonesians and, positioning itself in the intersection of art and activism that offer an alternative approach to contemporary challenges through art. Members of the collective specialise in a variety of mediums such as film, photography, lighting design, illustration, performance and design.
Cooking Sections
Cooking Sections are an art collective composed of Daniel Fernández Pascual and Alon Schwabe. The collective uses site-responsive installation, performance and video work to explore the overlapping boundaries between art, architecture, ecology and geopolitics. Their work is an overt commentary on how we as humans interact, consume and produce food and the effects it has on our climate and environment on a global and structural scale.
You may recognise the nominated Turner prize 2021 duo from their recent exhibition Salmon: A Red Herring, which just finished showing at the Tate Britain on 30th August this year. Their work has been exhibited in many prestigious international venues including the Serpentine Galleries, the 58th Venice Biennale, the 13th Shanghai Biennial, the 2019 Los Angeles Public Art Triennial and many more.
They are currently part of the group exhibition on show in Aberdeen, British Art Show 9, running from 10th July-10 October 2021. Find more information here.
Hope you feel inspired! If so, please support these publications, platforms and collectives.
This week, in Arts Community and Activism, we will be looking at Food and the many creative and artistic ways people are exploring food and what it means to them.
Gal- dem’s Stuffed series
Stuffed is a week-long series started by the London- based collective gal-dem, which looks at the transformative, radical, joyful power of food. In case you don’t know them, gal-dem is a media publication, committed to telling the stories of people of colour from marginalised genders.The Stuffed series have been illustrated by British-Chilean illustrator Javie Huxley who manages to captures a beautiful sincerity in her portraits;, rather than experiencing the power dynamic of subjecthood, you feel connected to the people in her work. Using a warm colour palette and playful composition, the illustrations capture the connection we share with food and culture.
Daikon issue 4 - FOOD
Daikon are a collective of South East and East Asian women and non-binary people living in Europe who created the zine as a platform to respond to structural inequality , running workshops, events and panels.
Their fourth zine issue, FOOD, explores our deeper relationship with food and how it ties into themes of identity, belonging, gender, joy and creativity. The vast collection of contributors and offers a diverse perspective on what food can mean to us collectively and as individuals. The illustrations and artwork transform the recipes you find inside into sequential narratives, they bring to life the tender and familiar scents and emotions described in the author's words. Throughout this issue, we come to understand that food, like art, draws us back to our early memories, whilst delving into notions of family, home and intergenerational exchange.
Soydivision
Soydivision is a Berlin- based performing arts collective consisting of Indonesians and, positioning itself in the intersection of art and activism that offer an alternative approach to contemporary challenges through art. Members of the collective specialise in a variety of mediums such as film, photography, lighting design, illustration, performance and design.
Cooking Sections
Cooking Sections are an art collective composed of Daniel Fernández Pascual and Alon Schwabe. The collective uses site-responsive installation, performance and video work to explore the overlapping boundaries between art, architecture, ecology and geopolitics. Their work is an overt commentary on how we as humans interact, consume and produce food and the effects it has on our climate and environment on a global and structural scale.
You may recognise the nominated Turner prize 2021 duo from their recent exhibition Salmon: A Red Herring, which just finished showing at the Tate Britain on 30th August this year. Their work has been exhibited in many prestigious international venues including the Serpentine Galleries, the 58th Venice Biennale, the 13th Shanghai Biennial, the 2019 Los Angeles Public Art Triennial and many more.
They are currently part of the group exhibition on show in Aberdeen, British Art Show 9, running from 10th July-10 October 2021. Find more information here.
Hope you feel inspired! If so, please support these publications, platforms and collectives.
This week, in Arts Community and Activism, we will be looking at Food and the many creative and artistic ways people are exploring food and what it means to them.
Gal- dem’s Stuffed series
Stuffed is a week-long series started by the London- based collective gal-dem, which looks at the transformative, radical, joyful power of food. In case you don’t know them, gal-dem is a media publication, committed to telling the stories of people of colour from marginalised genders.The Stuffed series have been illustrated by British-Chilean illustrator Javie Huxley who manages to captures a beautiful sincerity in her portraits;, rather than experiencing the power dynamic of subjecthood, you feel connected to the people in her work. Using a warm colour palette and playful composition, the illustrations capture the connection we share with food and culture.
Daikon issue 4 - FOOD
Daikon are a collective of South East and East Asian women and non-binary people living in Europe who created the zine as a platform to respond to structural inequality , running workshops, events and panels.
Their fourth zine issue, FOOD, explores our deeper relationship with food and how it ties into themes of identity, belonging, gender, joy and creativity. The vast collection of contributors and offers a diverse perspective on what food can mean to us collectively and as individuals. The illustrations and artwork transform the recipes you find inside into sequential narratives, they bring to life the tender and familiar scents and emotions described in the author's words. Throughout this issue, we come to understand that food, like art, draws us back to our early memories, whilst delving into notions of family, home and intergenerational exchange.
Soydivision
Soydivision is a Berlin- based performing arts collective consisting of Indonesians and, positioning itself in the intersection of art and activism that offer an alternative approach to contemporary challenges through art. Members of the collective specialise in a variety of mediums such as film, photography, lighting design, illustration, performance and design.
Cooking Sections
Cooking Sections are an art collective composed of Daniel Fernández Pascual and Alon Schwabe. The collective uses site-responsive installation, performance and video work to explore the overlapping boundaries between art, architecture, ecology and geopolitics. Their work is an overt commentary on how we as humans interact, consume and produce food and the effects it has on our climate and environment on a global and structural scale.
You may recognise the nominated Turner prize 2021 duo from their recent exhibition Salmon: A Red Herring, which just finished showing at the Tate Britain on 30th August this year. Their work has been exhibited in many prestigious international venues including the Serpentine Galleries, the 58th Venice Biennale, the 13th Shanghai Biennial, the 2019 Los Angeles Public Art Triennial and many more.
They are currently part of the group exhibition on show in Aberdeen, British Art Show 9, running from 10th July-10 October 2021. Find more information here.
Hope you feel inspired! If so, please support these publications, platforms and collectives.
This week, in Arts Community and Activism, we will be looking at Food and the many creative and artistic ways people are exploring food and what it means to them.
Gal- dem’s Stuffed series
Stuffed is a week-long series started by the London- based collective gal-dem, which looks at the transformative, radical, joyful power of food. In case you don’t know them, gal-dem is a media publication, committed to telling the stories of people of colour from marginalised genders.The Stuffed series have been illustrated by British-Chilean illustrator Javie Huxley who manages to captures a beautiful sincerity in her portraits;, rather than experiencing the power dynamic of subjecthood, you feel connected to the people in her work. Using a warm colour palette and playful composition, the illustrations capture the connection we share with food and culture.
Daikon issue 4 - FOOD
Daikon are a collective of South East and East Asian women and non-binary people living in Europe who created the zine as a platform to respond to structural inequality , running workshops, events and panels.
Their fourth zine issue, FOOD, explores our deeper relationship with food and how it ties into themes of identity, belonging, gender, joy and creativity. The vast collection of contributors and offers a diverse perspective on what food can mean to us collectively and as individuals. The illustrations and artwork transform the recipes you find inside into sequential narratives, they bring to life the tender and familiar scents and emotions described in the author's words. Throughout this issue, we come to understand that food, like art, draws us back to our early memories, whilst delving into notions of family, home and intergenerational exchange.
Soydivision
Soydivision is a Berlin- based performing arts collective consisting of Indonesians and, positioning itself in the intersection of art and activism that offer an alternative approach to contemporary challenges through art. Members of the collective specialise in a variety of mediums such as film, photography, lighting design, illustration, performance and design.
Cooking Sections
Cooking Sections are an art collective composed of Daniel Fernández Pascual and Alon Schwabe. The collective uses site-responsive installation, performance and video work to explore the overlapping boundaries between art, architecture, ecology and geopolitics. Their work is an overt commentary on how we as humans interact, consume and produce food and the effects it has on our climate and environment on a global and structural scale.
You may recognise the nominated Turner prize 2021 duo from their recent exhibition Salmon: A Red Herring, which just finished showing at the Tate Britain on 30th August this year. Their work has been exhibited in many prestigious international venues including the Serpentine Galleries, the 58th Venice Biennale, the 13th Shanghai Biennial, the 2019 Los Angeles Public Art Triennial and many more.
They are currently part of the group exhibition on show in Aberdeen, British Art Show 9, running from 10th July-10 October 2021. Find more information here.
Hope you feel inspired! If so, please support these publications, platforms and collectives.
