Tasting Justice: The Politics of Food in Art
Two days of performance, talks and activations with artists whose work explores the intersection of food, art and politics. Held at LASALLE College of the Arts as a prelude to the publication Tastes of Justice: The Aesthetics and Politics of Food-Art Practices in Asia and Australia.
Tasting Justice: The Politics of Food in Art was two days of performances, talks, activations and workshops with artists whose work explores urgent questions of justice at the intersection of food, art and politics. Together we considered how artists across Asia and Australia use food in their creative practices to address social, political and ecological issues and to rethink the ways we grow, share and value what and how we eat. The program brought together curators Francis Maravillas, Madeleine Collie, Marnie Badham and Stephen Loo with artists including Elia Nurvista, Keg de Souza and Nathalie Muchamad in a series of discussions, workshops and performances that unfolded across two days at LASALLE College of the Arts in Singapore.
This event was a prelude to the book Tastes of Justice: The Aesthetics and Politics of Food Art Practices in Asia and Australia, which reveals the diversity of creative and cultural practices in contemporary food art and performance across the region. The program included Reading Palm, a workshop examining the circulation and value of palm oil through shared reading and tasting; and Off the Menu, an evening of performances and participatory works including Nathalie Muchamad’s I wonder how it tastes like, Keg de Souza’s Bananas: A Wild Story, and Critical Craft Collective’s Rasa Sayang (For the Love of Food). Across these events, food was engaged as both medium and method, opening conversations around memory, colonial histories, labour, ecology and cultural exchange.
Tasting Justice was a two day event of food, art and politics held at LASALLE College of the Arts. This event has been assisted by the Australian Government through Creative Australia, its principal arts investment and advisory body, and by the McNally School of Fine Arts, LASALLE College of the Arts Singapore, in collaboration with the CAST research group at RMIT University, Art & Design UNSW and the Food Art Research Network.
