Huma Kabakci
Hi, my name is Huma Kabakci, and I am an independent curator and former founding director of Open Space (Contemporary). As a flexitarian yogi, food and art enthusiast, I have been specifically interested in the intersection of food and art, especially food as a medium. Since graduating from the Royal College of Art with an MA in Curating Contemporary Art, I have created immersive experiences and a broader dialogue in collaboration with multidisciplinary practitioners. I am also interested in theories and topics around diaspora, gender and identity politics, food politics and hospitality. My recent research and curating topics have been exploring digestion, processing, mushrooms and decay.
For Sapling’s Reading Room, based on the reading list and the titles of one of the books, I’ll choose “The Taste of Art” as the Reading topic.
The Taste of Art
Rebecca May Johnson, Small Fires- An Epic in the Kitchen (ONE: Pushkin Press, 2022)
https://worldcat.org/en/title/1376103955
Eliasson, Olafur, et al. Studio Olafur Eliasson: The Kitchen (2016)
https://worldcat.org/en/title/965907480
Bottinelli, Silvia, and Margherita D’Ayala Valva. The Taste of Art: Cooking, Food, and Counterculture in Contemporary Practices (2017)
https://worldcat.org/en/title/982121233
Washington, Peter. Poems of Food and Drink. Everyman (2003)
https://worldcat.org/en/title/59279958
Deutsch, Allison. Consuming Painting Food and the Feminine in Impressionist Paris (2021)
https://worldcat.org/en/title/1184122720
Sheldrake, Merlin. Entangled Life: How Fungi Make Our Worlds, Change Our Minds & Shape Our Futures. Random House, (2021)
https://worldcat.org/en/title/1250658277
Enders, Giulia, and Jill Enders. Gut: The inside Story
of Our Body’s Most Underrated Organ (2018)
https://worldcat.org/en/title/1310480883