Alternative MA 2024/2025

Food & Art

This Alternative MA pursues the reconceptualisation of the world through food, reframing a food-scape reality where to develop an artistic practice. This programme is built on a desire to explore, learn and relate to food as a valid discipline in the arts, academia and other educational contexts. The altMA departs from an understanding of food as foundational, the essential part of any world-building exercise. Through it, we aim to establish food and cooking as inherent signifiers of human culture. Seeing-through-food is crucial because food and its systems build the current ecological terraforming.

Methodology

Through a series of lectures, residencies, practical exercises and projects, we will pursue interdisciplinary modes of knowledge sharing and exchange, while fostering opportunities for sustained growth and collective thinking. The theoretical content of our programme is not always specifically about food, but about what we consider crucial for a food-art practice. We aim to create an atmosphere of trust and safety, in order to help form a tight knit community of critically engaged, curious and rooted thinkers and makers. Joining this M.A. means to enter into a cosmos of continued support, generosity and care, well beyond the end of the learning year.

Structure

The majority of this programme is held online, in the form of lectures, guest speaker presentations, conversations and 1-to-1 or group tutorials. References and reading materials are made available in advance, which participants are encouraged to read/engage with.

Once per term, participants are invited to join us on an in-person residency: 10 days of practice-based learning and project development through workshops and creative exercises, held at three different institutions, collectives or platforms in Europe. The residencies are fundamental in order to strengthen bonds between participants and tutors, and offer a chance for experimentation and development of the participants’ projects.

Upon applying, participants are requested to share an in-progress project or plan for a project which relates to the themes explored in the M.A. Throughout the year, participants have the opportunity to further develop this project, through the in-person residencies but also with online support from 1-to-1 tutorials and peers. At the end of the academic year, we will work towards an exhibition together. This is a chance to showcase the participants’ research and projects and share it with the public. The exhibition can take the form of a dinner, a show of physical artworks, a publication, a film etc. The shape and form of it will be built collectively during the year, following the progress of the participants.

Course content

TERM 1 - THE LIMITS OF THE EDIBLE - COSMOLOGIES OF EATING THE OTHER

We begin at the mouth. What are the politics and cosmologies that result from the different regimes of eating an-other? Animals, plants, microbes, minerals, stones, and even humans? What can we learn from their pass through our bodies? Who gets to decide the limits of the edible? We lay our foundations by investigating the colonial heritage of “othering”, and the gendered politics of eating and digesting. We place ourselves along the socially constructed dichotomies of human/animal, life/death, pleasure/pain, culture/nature, and face the deep-rooted prejudices of Western metaphysics and politics. What separates body from flesh, flesh from meat? Whose death is grievable and whose is not?

TERM 2 - WHAT WE EAT IN OUR DREAMS - SWIRLING IN THE QUANTUM

Moving into the second term, we consider dream spaces as places for connecting with non-rational thought. By opening ourselves up to non-logical, non-linear thinking, what possibilities arise? What might we eat in the dream space - and would we need to eat at all? In this term, we learn from indigenous spirituality, metabolic processes of assimilation and energy transmutation. We swirl in the Quantum - paying attention to that which is (or has been deemed) infinitely small, practising the “art of noticing” (Tsing). As we enter beyond-visible realms, we bring with us the tools of science fiction, speculative thinking and fabulations (Haraway). We look beyond the Western “enlightened” thought, as we work to dismantle pervasive, rigid and homogenising capitalist webs.

TERM 3 - CONTEMPORARY CREATION ON A DAMAGED PLANET

How do we navigate a damaged planet? What tools are at our disposal, or what tools may we fabricate, considering the effects of human action on more-than-human systems and lives? During this final term, we consider our roles as artists in the face of a deep climate crisis, but also our roles as beings who eat. What does food and art making look like during the Apocalypse? What will we eat at the end of time? In an attempt to combat an impending sense of capitalist doom, we search for answers (and further questions) in the reclaiming of radical pleasure (adrienne maree brown), multispecies joy (Mercedes Villalba) and life in the cracks (Báyò Akómoláfé).

This programme was envisioned by Nora Silva, Inês Neto dos Santos, Clara Benito and Noa Jansma.

Guest Speakers

Residencies

TERM 1 - AMSTERDAM, THE NETHERLANDS

In collaboration with Mediamatic

Mediamatic is an art centre dedicated to new developments in the arts since 1983. They organise lectures, workshops and art projects, focusing on nature, biotechnology and art+science in a strong international network. Mediamatic is interested in how art, design and science merge and how that can be used to experiment with new (living) materials. They challenge the senses and tackle perceptions regarding food, waste and unconventional materials such as piss, bacteria and fungi.

www.mediamatic.net (https://www.mediamatic.net/)

SAN SEBASTIAN, SPAIN

In collaboration with the Basque Culinary Center

Basque Culinary Center is a unique ecosystem where training, innovation, research and entrepreneurship coexist with the aim of developing and promoting gastronomy, the latter understood as reasoned knowledge about what we eat and how we eat. Located in Donostia - San Sebastian since 2011, it is a pioneering institution made up of the Faculty of Gastronomic Science and BCC Innovation, the Gastronomy Technological Centre.

www.bculinary.com (https://www.bculinary.com/en)

TERM 3 - MADRID, SPAIN

Venue tbc

Our final residency will be dedicated to the final presentations of the projects developed throughout the year. We will all review the developments and hopefully think about the continuity of the projects.

Applications for the Full MA are now closed.

You can sign-up for our newsletter to stay up to date with future courses!