Past

Food Material: Aimee Bahng and Candice Lin

https://vimeo.com/537892363

For this episode, Active Cultures’ Anna Cho-Son is joined by scholar Aimee Bahng and artist Candice Lin to discuss parallels in their respective literary, scholarly, and visual works—each investigating notions of toxicity and the ways in which consumption and edibility are complicated by the porosity of the body, both human and non-human. To consider “what is edible,” they look to a range of sources and stories: from radioactive mushrooms to the microbial, from the wild boar to the smell of durian in Larissa Lai’s science fiction novel, Salt Fish Girl. Their discussion further explored the interspecies connections that span histories of imperialism, colonialism, and diaspora across land and ocean ecologies.

The conversation was followed by a Q&A discussion.

About the Artists

Candice Lin
Candice Lin works in Altadena, California. Her practice utilizes installation, drawing, video, and living materials and processes, such as mold, mushrooms, bacteria, fermentation, and stains. They received her BA in Visual Arts and Art Semiotics from Brown University, in 2001, and MFA in New Genres from San Francisco Art Institute,...
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Aimee Bahng
Aimee Bahng is an associate professor of gender and women’s studies at Pomona College, where she teaches courses on feminist and queer theory, environmental justice, and Asian American Studies. She is the author of Migrant Futures: Decolonizing Speculation in Financial Times (Duke University Press 2018), which investigates how we narrate...
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About the Series

Food Material is a series organized by Active Cultures’ former curator Bianca Morán that explores how foodways provide a window into our most fundamental beliefs about cultural expression, equity, environmental sustainability, and ourselves. 

In the ongoing series Food Material, artists and food practitioners share ingredients and material on their minds and in their lives, diving deep into their histories and meaning today. These conversations in the studio (and sometimes kitchen) often include friends and special guests, addressing how ingredients can take us from cooking-in-quarantine to questions of scarcity or accessibility, as well as the confluence of food and art-making.

Credits

Food Material was made possible in part through the generous support of the Active Cultures Board of Directors.

Event Details

DATE: April 15, 2021

LOCATION: Online

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