28 - 30 july 2021

Nanyang academy of fine arts

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Presentation (Video on Demand)

Day 1Wednesday 28 July 2021, 16:00

How Does the Use of Food as A Medium in Art Challenge the Binaries of Consumption?

Subashri Sankarasubramanian

Food is a significant element of communal experience and acts as a medium of communication between the past and the present through the use of rituals, habits and shared making practices. This essay looks at the use of food as a medium in contemporary art. It explores the binaries of consumption and questions the inherent binaries present in the perception and consumption of food. The idea of art consumption, both metaphorical and literal, play a vital role in the experience of food-based art. This element of consumption is also the thin divide that separates food as food and food as a material medium. The work delves into the concept of the culinary triangle proposed by Claude Levi-Strauss in his book, "The Raw and The Cooked" and its possible uses in contemporary art-making practices. The culinary triangle puts forth the idea of three distinct components of food - the edible, the inedible and one that is neither this nor that. It is in this space of limbo that artmaking can be explored further. It brings with it an element of life, where the audience get to experience something that is "this and that" and that allows for them to communicate with the work in their own personal way, thus imbibing it with their own narratives. The artist/author explores how her works fall under this strange and artistically underexplored category of food consumption.

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Subashri (b. 1998) is visual artist based in India. She completed her Diploma in Fine Art with a distinction, at the Nanyang Academy of Fine Arts (NAFA) in 2019, Singapore, and subsequently obtained a BA(Hons) Degree in Fine Art Practice with First Class Honours. She specialises in using food and raw ingredients as a medium in her artmaking.