Food

Food is personal, and so is this issue – the first of frieze to focus on food’s aesthetic, sensorial, political and environmental role in contemporary culture

By Andrew Durbin and Evan Moffitt

From Louis XIV to #foodporn, feasting has always been for the eyes

By Fanny Singer

Jesse Connuck on works by Congolese Plantation Workers Art League & Renzo Martens, Torolab and Annalee Davis

By Jesse Connuck

A Series on the Senses: Smell

By Madeleine Thien

A Series on the Senses: Touch

By Alexandra Kleeman

A Series on the Senses: Sight

By Chloe Aridjis
Francis Alÿs, Untitled, 2016, oil, pencil, tape and staples on tracing paper, 38 × 31 cm. Courtesy: © Francis Alÿs and David Zwirner

A Series on the Senses: Hearing

By Fernando A. Flores

A Series on the Senses: Taste

By Diana Hamilton

Reckoning with the legacy of Jim Harrison, whose writing portrayed women like meals – meant to give pleasure and comfort, without having any hunger themselves

By Julia Langbein
Lunch served at the Tate Terrace Bar, 2019. Courtesy: Studio Olafur Eliasson and Tate Eats; photograph: Alcuin Stevenson / Studio Olafur Eliasson

The Danish-Icelandic artist has created an environmentally-conscious menu for Tate Modern’s Terrace Bar

By Figgy Guyver

The artist behind London’s current fourth plinth sculpture has published a cookbook for date syrup

By Figgy Guyver
Visitor at Frieze Los Angeles 2019. Photo: Mark Blower. Courtesy: Frieze/Mark Blower

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