This course focuses on developing an independent, self-directed research project, anchored in cultural discourse and social-political context of food and to be pursued through various creative practices. Research topics include but are not limited to decolonization, migration, identity, community activism, mutual care and collective healing.
Engaging with creative methodologies in Visual Arts (drawing, performance art, architecture, video, ceramics, sculpture etc.), students will reimagine a kitchen as a classroom, an experimental laboratory or a design studio to foster lateral thinking and collective learning. As a part of their research objectives and action items of their projects, the student should consider the following:
1) creating a space that is central to generating critical dialogue about food in relation to contemporary economic, geopolitical, or ecological conditions, 2) designing and producing tool kits that can be used in the pedagogical workshop(s), 3) working in collaboration and engaging with the broader community outside of Bennington College whenever safely possible while carefully considering the health and safety protocols under the current pandemic situation, 4) organizing a series of convivial meals involving sourcing, preparing and cooking local food stuffs and incorporating focused discussions on critical topics, while considering ethical feasibility and health safety.
The final work culminates in a socially engaged art project that fosters collaborative interaction and inspires inclusive thinking, civic participation and contemporary aesthetic critique. This class requires a high level of commitment in their own academic research and the ability to engage fully with their peers in discussing their projects and related participatory activities. Flexible thinking and adaptability to challenging situations will be needed for this course.
This class will generally meet asynchronously while synchronous in-person critique sessions and participatory activities will be scheduled several times during the term. For remote students, classes are accessible remotely asynchronously. Full details will be provided in the syllabus.
Learning outcomes should be determined by each student, with thorough discussion with the faculty member, the student's peers and community members.
Delivery Method: Remotely accessible
Prerequisites: One APA Food Studies course and one Visual Arts course (cross-listed included) or permission of faculty.
Course Level: 4000-level
Maximum Enrollment: 10
Course Frequency: One time only
Categories: All courses , CAPA , Updates , Visual Arts , Remotely Accessible
Tags: Collaboration , design , food , community , civic engagement , cooking , kitchen , Social Practice