This Summer School explores food and taste as aesthetic, social, and political practices within contemporary art and curating. Moving between art-historical references and current artistic positions, it investigates how culinary practices have been mobilized as artistic strategies to address questions of sustainability, care, community, global politics and ecological responsibility.
Understanding the culinary as a form of social and relational practice, the course examines food not only as material or medium, but as a site where power relations, knowledge systems, and cultural imaginaries intersect and political dimensions of food production and distribution, including global supply chains, extractivism, neocolonial continuities may be made visible by artistic practices that critically intervene in these structures.
Historical and contemporary case studies will be discussed to highlight the potentials and ambivalences of working with food in artistic contexts, foregrounding questions of ethics, sustainability, and situated practice.
Through theory sessions, case studies, artistic examples, collaborative formats, and culinary experiences, the Summer School offers participants critical tools to engage with food as an artistic, ecological, and political field of practice.