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

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

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

How dystopian literature influenced the meal replacement industry

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

A Series on the Senses: Smell

A Series on the Senses: Touch

A Series on the Senses: Sight

A Series on the Senses: Hearing

A Series on the Senses: Taste

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

‘The past must be enriched’: An interview with leading French sociologists Luc Boltanski and Arnaud Esquerre

‘We are being poisoned because we have been severed from who we are’

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

Ahead of her retrospective at London’s Whitechapel Gallery, the artist speaks to contributing editor Fernanda Brenner about the themes of hunger and hybridity in her work

Artist Dena Yago on food, affect and the Silicon Valley workplace

Q. What would we find in your fridge? A. Shipwreck casserole and sailor’s duff

The artist reflects on the natural organisms and systems that have inspired his work at Salmon Creek Farm

From climate-resistant menus to colonial desserts, Cooking Sections ask us to think again about the ethics and economics of the food on our plates