Moving Food is a workshop for arts and design practitioners, cohosted with Abbéy Odunlami. The workshop traces how contemporary food cultures and foodies fetishize, render, transport and translate as spectacle complex origins of local, global and cross-cultural food. This spectacle often negates the historical origins and current extractive consequences of cooking and foodstuffs.
The workshop analyses contemporary food trends, ecological and infrastructural food systems relations, toward the development of artistic consumption and serving concepts, media communications, physical designs and sustainability models. Workshop contents and activities examine what is gained and what is lost in trying to create balances, careful and respectful cross-cultural, intersectional and infrastructurally- and ecologically-minded consumption practices for globalized communities.