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Feuding Over Food

Feuding Over Food | ArtTechFood | Scoop.it
In the Caucasus, culinary nationalism is an extension of the region's long-simmering disputes.

Via Seth Dixon
Amanda McDonald Crowley's insight:
Seth Dixon, Ph.D.'s insight:

" "There is perhaps nothing more closely bound up with one's national identity than food. Specific local dishes are often seen as the embodiment of various cultures and many nations promote their food as a celebration of national identity. Sometimes, however, a country's cuisine can also be used to highlight national rivalries." 

 

This opening paragraph nicely shows how cultural traditions from a similar cultural hearth may have much in common.  However, since these groups are neighbors, the geopolitical relationship may be strained despite the cultural commonalities. "

 

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Jamie Strickland's curator insight, January 29, 2013 2:36 PM

This is a great addition to include for my World Food Problems course this semester.

Meagan Harpin's curator insight, September 30, 2013 11:25 AM

A nations food is often used to celebrate their national identity but it can also be used to highlight national rivalries. For example the Czechs reffer to their Slovak cousins as Halusky after one of their traditonal dishes. Culinary flashpoints can also arise when nations claim the same dishes as their own.  

Lauren Stahowiak's curator insight, February 18, 2014 3:30 PM

Azerbaijanis, Turks, and Armenian share a lot of the same foods. Instead of enjoying the similarities and cultural nationalism, they are disputing. Eat, drink and be  merry?

ArtTechFood
Research at the intersection of art, food, and technology.
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Food Nostalgia | Radiator Arts

Food Nostalgia | Radiator Arts | ArtTechFood | Scoop.it
February 6 – March 12, 2016

Artists:
Cey Adams
Emilie Baltz
Disorientalism (Katherine Behar and Marianne M. Kim)
Gonzalo Fuenmajor
Kira Nam Greene
Jonathan Stein

Food nostalgia looks at food in contemporary America through a lens of fast food iconography and industrial food production. Participating artists variously draw on popular cultural references, brand recognition, bodies, memory, nostalgia, and playfulness. They ask us to think about our relationship to our colonial pasts, feminist thinking, cultural diversity, and marketing culture. The corporatisation of our food systems is deeply entrenched in our psyche; historical and contemporary trade routes of our food affect our cultural landscape. As a framework to explore how we cook, eat, and consume, food nostalgia will be a platform to share ideas, and food.
curator: Amanda McDonald Crowley

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Monkey Town reviewed in Flaunt Magazine | Place: Dinner and a show, cubed. 

Monkey Town reviewed in Flaunt Magazine | Place: Dinner and a show, cubed.  | ArtTechFood | Scoop.it

Part experimental film festival, part pop-up restaurant, part dinner theater, Monkey Town is a hard thing to describe to someone who hasn't been there.


Montgomery Knott's Monkey Town in LA. June 2016

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People's Kitchen Collective - Oakland #artandactivism

People's Kitchen Collective - Oakland #artandactivism | ArtTechFood | Scoop.it
The People's Kitchen Collective (PKC) works at the intersection of art and activism as a food-centered political education project and cooperative business. Based in Oakland, California, our creative practices reflect the diverse histories and background of collective members Sita Kuratomi Bhaumik, Jocelyn Jackson, and Saqib Keval. Written in our family's recipes are the maps of our migrations and the stories of our resilience. It is from this foundation that we create immersive experiences that celebrate centuries of shared struggle. Collectively cooking and sharing food is sanctified and celebrated community work in many cultures. With the passage of time, systems of imperialism--including capitalism and gentrification--have turned cooking into an inaccessible burden. Systemic classism and racism have made liquor stores and fast food chains more abundant than grocery stores. It has become increasingly difficult to cook and share meals. This also restricts our ability to share cultures, space, struggles, and solidarity. In response to this inequality we have been creating accessible, healthy, and loving food spaces since 2007. Active in Oakland since 2011, we are committed to using local and organic ingredients whenever possible and sharing meals with as many people as we can. The goal of The People's Kitchen Collective is to not only fill our stomachs but also nourish our souls, feed our minds, and fuel a movement.
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Can Tech Really Help Us Eat and Farm Better? By Brian Halweil April, 2016 Edible East End

Can Tech Really Help Us Eat and Farm Better? By	Brian Halweil April, 2016 Edible East End | ArtTechFood | Scoop.it


By Brian Halweil Photos by Patrick Kolts


Edible Manhattan, April 7, 2016

"I can see all sorts of good, but I also wonder if all this tech isn’t just putting us one more screen farther from our food."

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The Rio Feast Project

The Rio Feast Project | ArtTechFood | Scoop.it

Ric Lum's The Rio Feast Projec consists of a series of community dinners developed from food foraged and prepared in the region around the Rio Grande River. Starting at the headwaters in the Sangre de Cristo and San Juan Mountains of Southern Colorado and continuing through New Mexico, Texas, and Mexico, dinners will be sited along the river. The artist’s journey is an extended performance entailing gathering, cooking, and serving wild, farmed, ranched, hunted, and wild-crafted food. 


Lum hopes to connect a diverse group through eating, sharing, and dialogue: farmers, ranchers, historians, artists, activists, and scientists. Through this experiment, Lum also seeks to bring attention to important issues that affect the region, such as water and land conservation, and highlight the diverse communities, cultures, and histories that inhabit this land. 


The Rio Feast Project was conceived by artist, cook, former environmental executive, Ric Lum and begun in fall of 2013 with connection being the organizing principle behind the project.

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Design Studio for Public Intervention - PUBLIC KITCHEN

Design Studio for Public Intervention - PUBLIC KITCHEN | ArtTechFood | Scoop.it
As public infrastructures--hospitals, water, schools, transportation, etc--are privatized, the Public Kitchen takes a stab at going in the reverse direction. It is an installation designed to help us realize that the ways in which public infrastructures can improve the quality of our lives is still a work in progress. We still have room to imagine the futures we want to create! Doing this takes experimentation and creativity. To spark that, the Public Kitchen is a “productive fiction,” and as such it’s our experimentation with a new, more vibrant social infrastructure that: Challenges the public’s own feelings that “public” means poor, broken down, poorly run, and “less than” private Engages communities in claiming public space, the social and food justice Makes a new case for public infrastructures through creating ones that don’t exist
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Food Fight: Food is Everyone's Right 

Food Fight: Food is Everyone's Right  | ArtTechFood | Scoop.it
Food Fight is an art project raising awareness about the issue of food security - the barriers to accessibility and affordability of healthy food faced by many families across Australia. Devised by artists Branch Nebula (Lee Wilson and Mirabelle Wouters) and Diego Bonetto, Food Fight takes a fun and spectacular approach to drawing attention to this important issue. The artists will work with the Liverpool community to bring together a diverse and intergenerational team of people committed to ending hunger in their community. 

The project will culminate in a participatory live artwork in Bigge Park, in the Liverpool, Sydney, Australia. The night will feature food stalls, cooking demonstrations, projections and performance, climaxing as costumed Food Warriors battle it out in an enormous food fight, each fighting for a specific cause related to food security.
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Fattening Room by Tunde Wey - Multimedia Dinner Series To Explore Blackness in America

Fattening Room by Tunde Wey - Multimedia Dinner Series To Explore Blackness in America | ArtTechFood | Scoop.it

i’m launching a new dinner series to explore, more explicitly, themes that are politically relevant. because dining spaces have more to say than what is served on their plates. my current dinner series explores blackness in america through conversations about ideas such as colorism, black excellence, structural racism— over nigerian food. the dinners are being held in spaces specifically contrived as a “black spaces”— places where the perspective of black folks is priority. the food, traditional nigerian food, is another important element of the dinner because it also prioritizes non-american, specifically african cuisine, over the dominant eurocentric flavor profiles. 


By Tunde Wey

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How 3D printing is shaking up high end dining - BBC News

How 3D printing is shaking up high end dining - BBC News | ArtTechFood | Scoop.it
How 3D printing is revolutionising the gourmet dining industry.
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Explore the Thames Estuary with your tongue | Arts Catalyst

Explore the Thames Estuary with your tongue | Arts Catalyst | ArtTechFood | Scoop.it
Join Fran Gallardo for a day of tasting, sensing and thinking through the Thames Estuary .

Fran will present intriguing recipes that represent and re-imagine webs of connections between gastronomy and ecology within many environments: from mud, human microbiomes, ships, landfills and human-made islands.
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More Than Just Food

More Than Just Food | ArtTechFood | Scoop.it
The industrial food system has created a crisis in the United States that is characterized by abundant food for privileged citizens and “food deserts” for the historically marginalized. In response, food justice activists based in low-income communities of color have developed community-based solutions, arguing that activities like urban agriculture, nutrition education, and food-related social enterprises can drive systemic social change.
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LABspace: "CHOW," Art Made of and About Food at LABspace and HGS Home Chef July 7-Aug 6 2016

LABspace: "CHOW," Art Made of and About Food at LABspace and HGS Home Chef July 7-Aug 6 2016 | ArtTechFood | Scoop.it
HGS Home Chef & LABspace, in Hillsdale, NY team up to present “CHOW” a group art exhibit and food demo series by several of the artists in the exhibition. “CHOW” opens at LABspace on Thursday, July 7th with a reception for the artists on Saturday July 9th from 1-3pm. The exhibition runs through August 6th. 

Carl D’Alvia makes sculpture using a pasta making machine, Jennifer Coates conflates paint with cooking sauces, Elaine Tin Nyo documents the raising, creating and sharing of food, Michelle Segre uses bread as a sculptural medium, DGKrueger dips polaroids made during intimate times with his partner in chocolate, Mie Yim uses pastels to draw food on Martha Stewart paint chips and Mike Geno exquisitely paints cheeses with oil paints so gorgeously that one nearly hallucinates cheese smells in place of the linseed oil of his paint. Tracy Miller paints luscious and celebratory scenes of cake-laden tabletops.
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Iconic American Landscape Photos, Recreated with Junk Food - The New Yorker

Iconic American Landscape Photos, Recreated with Junk Food - The New Yorker | ArtTechFood | Scoop.it
In “Processed Views,” Barbara Ciurej and Lindsay Lochman use Flamin’ Hot Cheetos and marshmallows to recreate famous landscapes.
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Landkunstleben e. V. | Kunstverein im östlichen Brandenburg - Termine

Landkunstleben e. V. | Kunstverein im östlichen Brandenburg - Termine | ArtTechFood | Scoop.it
Landkunstleben ist ein Kunstverein im östlichen Brandenburg, in Steinhöfel bei Buchholz
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INTO THE GROUND AND UP TO THE SKY - Flatbread Society

INTO THE GROUND AND UP TO THE SKY - Flatbread Society | ArtTechFood | Scoop.it
May 21, 2016: Losæter, Oslo, Norway

As the first beams of Flatbread Society Bakehouse reach up to the sky, so will the arms of a dedicated group who have been shaping Losæter since 2012. The Flatbread Society Grain Field will be planted in the form of the navigational constellation Boötes, also known as the Shepherd. Each star in the constellation will be expressed as a circle on the field with Arcturus as the central navigational star.

Heritage grain seeds will be sown by members of the core group: Growlab, Jørund Aase Falkenberg, Herbanists, Food Studio, Emmanual Rang, Oslo Apiary, Herligheten and Northern Company. Nine circles will lay upon the field at Losæter, each hosted by one of the core members and surrounded by one variety of ancient grains. Three of the stars in this constellation will be located at host farms outside of Oslo. These three farms will be part of the Circle of Grains project initiated by Johan Swård.
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Art & Science Collaborations, Inc. (ASCI) Call for works. Science Inspires Art - FOOD  

Art & Science Collaborations, Inc. (ASCI) Call for works. Science Inspires Art - FOOD   | ArtTechFood | Scoop.it

Call for works: Entry Deadline: May 22, 2016

SCIENCE INSPIRES ART: FOOD

FOOD 18th international art-sci juried exhibition organized by Art & Science Collaborations September 17, 2016 - February 26, 2017 at the New York Hall of Science INTRODUCTION “SCIENCE INSPIRES ART: FOOD“ will document artworks that reflect on the topic of FOOD from all angles: from the historical record to the elite haute-cuisine of today's "molecular gastronomy”; as a physical material for making or inspiring art, or a performance medium for creating community. We are seeking 2D images of original art executed in any media.

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Beyond Talk: Searching For Real Solutions to Food Appropriation

Beyond Talk: Searching For Real Solutions to Food Appropriation | ArtTechFood | Scoop.it
The Sporkful’s latest series took a look at “other people’s food” and Rick Bayless' privilege blind spot. But real change will take more than conversation.
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Palatable | The Studio Museum in Harlem

Palatable: Food and Contemporary Art examines how contemporary artists use food as a means to address issues of politics, memory, heritage, race and culture. Even within self-identified communities, variations in diet and cuisine act as markers of difference. Featuring works by artists who are all of African descent but have lived in various countries, Palatable engages, celebrates and critiques the differences in the ways people represent themselves through food. The works, some of which are drawn from the Studio Museum’s permanent collection, range from re-creations of foodstuffs to representations of sites such as farms, grocery stores and restaurants. 


organized by Hallie Ringle, Assistant Curator.

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Science Gallery Dublin | Field Test - radical adventures in future farming

Make hay while the sun shines, or when the sensors say? Will plant and agrifood research innovate to meet global consumption, or will farms change into factories, food forests or even theme parks?
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Art serves up food this month

Art serves up food this month | ArtTechFood | Scoop.it
Contemporary artists and performers are putting food on the table to playfully explore personal stories as well as question the ethics of its production and consumption.
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Atlases – Guerrilla Cartography

Atlases – Guerrilla Cartography | ArtTechFood | Scoop.it

Food: An Atlas is a collection of maps related to the global production and distribution of food, co-created by the Guerrilla Cartography community. The book was published in January, 2013.

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Curries, Stews, and an Abramovic Aphrodisiac: Admir Jahic and Comenius Roethlisberger Discuss Their Book of Artists’ Recipes | ARTnews

Curries, Stews, and an Abramovic Aphrodisiac: Admir Jahic and Comenius Roethlisberger Discuss Their Book of Artists’ Recipes | ARTnews | ArtTechFood | Scoop.it
Subodh Gupta's recipe for goan prawn curry is one of 81 in Admir Jahic and Comenius Roethlisberger's book Artists' Recipes.COURTESY BOLO PUBLISHING A few
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Dana Sherwood - Crossing the Wild Line

Dana Sherwood - Crossing the Wild Line | ArtTechFood | Scoop.it

“Crossing the Wild Line”, is a food cart containing items such as
cooking utensils, cook books, raw meat and fish. Food
in Sherwood’s work can be understood as metaphor for the way humans transform nature into culture

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