The circulation of imagery and our ideas about food have become even further disconnected from their realities of production. Avocado toast, quinoa bowls, and baking sheet pasta. Competitive eaters, travelling vloggers, and ASMR instructional cooking videos. Trends on social media can dictate how you spend your time and money and influence how ingredients – plants and animals – become vessels of the virtual, gaining value, affecting landscapes and political ecologies as they rise and fall from our screens. But environments are media, too.

The participants of The Kitchen Network come together to work through a history of (food) media so that we are able to see how technology has come to extend itself into the world. The seemingly mundane, everyday material practice of food-making is drying out landscapes, fuelling territorial and regional wars. By bringing our attention to the kitchen, T.L. Cowan, Luiza Prado, Helen Pritchard, and Jas Rault confront us with the politics of distraction that occupy soils and environments. How do we manage relations with the world and its inhabitants – including each other? Wielding an array of ingredients, recipes, and formats, together they seek out the ways in which anti-fascism can be manifested from tools, recipes, and ingredients.

The event is a collaboration with the Institute of Experimental Design and Media Cultures (IXDM), Basel Academy of Art and Design FHNW, and Pro Helvetia.

The Kitchen Network

With:
Luiza Prado
Helen Pritchard
Jas Rault
T.L. Cowan

Host: Obaro Ejimiwe

Sound: Obaro Ejimiwe

Toolbelts: Nani & Friends

transmediale production: Kasia Wlaszczyk

Stage Manager HKW: Diana Ef

Producer: Obaro Ejimiwe

Special Thanks

Nóra O’Murchú
Elise Misao Hunchuck
Yasemin Keskintepe

and the whole transmediale team

Devised by
Luiza Prado