Issue 205

Showing results 1-20 of 20

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 |

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

BY Ruangrupa |

‘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’

BY Jennifer Higgie |

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 |

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

BY Fernanda Brenner |

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

BY Dena Yago |

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

BY Allen Ruppersberg |

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

BY Fritz Haeg |

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

BY Jane Black |