Issue 205

Showing results 1-20 of 20
State of the Art

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 | 23 AUG 19

Specially commissioned recipes by nine artists, including Otobong Nkanga, Heather Phillipson and Rirkrit Tiravanija, ranging from abstract to delectable 

23 AUG 19

The art world’s dining rituals reinforce its class barriers – which is why we should value the museum coffee

BY Dan Fox | 23 AUG 19

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

BY Fanny Singer | 22 AUG 19

How dystopian literature influenced the meal replacement industry

BY Chris Fite-Wassilak | 22 AUG 19

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

BY Jesse Connuck | 22 AUG 19

A Series on the Senses: Smell

BY Madeleine Thien | 21 AUG 19

A Series on the Senses: Touch

BY Alexandra Kleeman | 21 AUG 19

A Series on the Senses: Sight

BY Chloe Aridjis | 21 AUG 19

A Series on the Senses: Hearing

BY Fernando A. Flores | 21 AUG 19

A Series on the Senses: Taste

BY Diana Hamilton | 21 AUG 19

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

BY Ruangrupa | 19 AUG 19

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

BY Pablo Larios | 19 AUG 19

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

BY Jennifer Higgie | 19 AUG 19

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 | 18 AUG 19

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 | 18 AUG 19

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

BY Dena Yago | 17 AUG 19

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

BY Allen Ruppersberg | 16 AUG 19

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

BY Fritz Haeg | 16 AUG 19

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 | 15 AUG 19