Issue 205

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

Specially commissioned recipes by nine artists, including Otobong Nkanga, Heather Phillipson and Rirkrit Tiravanija, ranging from abstract to delectable 

The art world’s dining rituals reinforce its class barriers – which is why we should value the museum coffee

By Dan Fox

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

By Fanny Singer

How dystopian literature influenced the meal replacement industry

By Chris Fite-Wassilak

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

The lumbung, or rice barn, sets the stage for the group’s documenta opening in 2022

By Ruangrupa