Food Art Week

Food Art Week is an artistic, gastronomic and cultural movement – create in Berlin in 2015 by the artistic director Tainà Guedes and NGO Entretempo Kitchen Gallery, located in Prenzlauerberg.

The Food Art Week presents, in several cities of the world, multidisciplinary artistic projects around Food and Ecology and explores their cultural and sociological links.

In 2018, Food Art Week will be present in Paris, Sao Paolo, and Mexico.

The theme of the year 2018 is SUGAR. The festival will explore and try to answer questions on the impact it has on the society, the populations, and the planet.

This very beautiful initiative is developing very well since few years and is growing a solid international community.

” CONTEMPORARY ART, FOOD, AND COMMUNITY FOR A POSITIVE SOCIAL CHANGE “

Artists, researchers, scientists, social players, sportsmen, brands, and chefs will reflect, create and react on themes chosen around the sugar.

The festival articulates around the main exhibition and the program comprises performances, conferences, workshops)and the punctual interventions.

The artists for the 2018 edition

Mathilde de l’ Ecotais, Nicolas Jardry, Tainá Guedes, Uli Westphal, Iara Guedes, Annique Delphine, Emma McKee, Tania Olivares, Food of Tools, Crossmodalism, Chris Lloyd, Domenico Pugliese, Kristiane Kegelmann, Brunhilde Bordeaux Groult, Julie Pasquet Lenara Verle, Kathrin Koschitzki, Joe Sarah, Joe Kake, Carolina Grillet, Alfons Koller, tell of Tokyiite, tell of kids Red Star FC, tell of senior celebrity living room at remove houses Silver Fourchette. Marije Vogelzang, Nicolas Baby,  Julie LeGall and Stéphane Baz.

Week of Prevention of Diabetes in France and the sustainable development international

We speak a lot of sugar but we do not often arise the genuine questions and matters on the subject. Food Art Week analyze the following themes by different means.

Questions such as :

What are the environmental, political, historical, social consequences of the sugar? How sugar affects our health? How much sugar hides in our food?
The sugar is often connected to the feminine, the sweetness, the kindness, love, ‘ childhood. What emotional relations have we with the sugar?
Is it a necessity or a dependence?
Which are the alternatives to sugar?

This may be a challenge for the chefs but also for the audience that will be lucky to discover the whole new world, connecting Art and Food. Love and Science as wdell as new cities and perspectives.