Shaping food: from hand to mouth

Palazzo delle Esposizioni, Rome.

7 June 2023

In conversation with Laura White (BSR), Rachel Roddy (The Guardian), and Rebecca May Johnson.

Rebecca May Johnson is a writer whose work brings critical practices into everyday life such as through food and cooking.

Rachel Roddy is a food writer and author based in Rome.

Laura White is an artist and writer engaging with food as a material. She is the current Ampersand Foundation Fellow at the British School at Rome.

Rachel, Rebecca and Laura will each present their work and discuss the connections between their practices.

Some of the themes they will explore will include the agency of ingredients, the sharing and hands on engagement with food, the non-linguistic speech of the body through material encounters and engaging with an audience to see food a new outside of the kitchen.