Extraños: An Exhibit by Anânâs Anânâs
Art Studio and food experience designers Anânâs Anânâs (Elena Petrossian and Verónica González) curate a metaphorical experience, bringing us face-to-face with the politics of what we eat.
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About the exhibit: 07/20, Mexico City - Eating goes beyond a cultural and political act, it is a necessity beyond whim. However, we do little to assimilate certain ethical understandings about our relationship with food. Through food waste and reclaimed elements, a tangible reflection is made about the respect for raw materials, natural resources and their future. Do we produce more or waste less? This is our first approach in addressing issues around the production chain, specifically the amount of water going to waste with our residues left unwanted. By illustrating the similarities and the ways we use and abuse resources, we are asking ourselves if we’re taking what we want or what we need. -Anânâs Anânâs
4 OLIVES EQUALS
with Regina Hoyos
Edible Food Sculpture + Performance Art
The 125 liters of water used to produce 4 pickled olives represented by glass drinking vessels.
1 POTATO EQUALS
with Tierra Piedra
Food Sculpture + Objects
The food production chain showcased by black clay bowls holding gelatin and upcycled water equivalent to the 25 liters it takes to produce one potato.
1 APPLE, 1 ORANGE, 5 BLUEBERRIES EQUALS
with En La Superficie
Food sculpture + Wooden Pieces
Food waste immersed in gelatin shapes and upcycled water show the amount of water it takes to produce each piece of fruit, sustained by reclaimed elements from utili- tarian design practices. 1 Apple (70L), 1 orange (50L), 5 blueberries(20L).
Portrait by @nidiamsbm
Exhibit Images by @pepemolinafoto
Where is the exhibition? How did you all develop the concept for the show?
The exhibition was held at our friend and curator Justin’s apartment in Mexico City. We actually met him at one of our past events a few months ago.
Our installations and dinners are often set-up as an experience to be shared with everyone attending, almost always with no utensils, promoting it to be enjoyed in the present moment. But after Covid-19, we wanted to adapt to the situation by addressing issues around the food production chain in a more contemplative way. Ending up with a different food experience in a way that is personal but still affects everyone.
Why food? Do you feel like your work with food is something rather new, or has always been a part of your lives?
Cooking and baking has always been a love of both of ours, we both come from strong cultural backgrounds around food and the comfort of being in a kitchen. Our food-art, however, has been a project we’ve been working on since December 2019.
How would you all like to see the topic of food included in discussions around social and environmental justice?
We strongly believe in showcasing wasteful everyday practices as a way to break through these issues. Starting by the influence in our own ethical, political and cultural understandings, we can display and question our mindset around them. This specific exhibit we did was just that. We wanted to bring awareness to the amount of water used to produce everyday food. Apples, oranges, blueberries, olives, potatoes etc. and with that our message wasn't that you should feel guilty about the privilege and access we have to these foods, rather being mindful not to waste them.
What role does food play within the design world? What role would you like to see it play?
Design plays a role in extending taste perception with cultural meanings related to the social context of consumption. Designing with food for us, is the creation of a universal language that fulfills an ambience further than the perception of flavor.
How does cooking and food preparation influence your own individual lives?
We both cook everyday. It’s a daily ritual. Putting the phone down after a long day of work, lighting some candles, turning on some music and getting into a meditative state creates an experience, rather than a chore to feed yourself.︎