Anaïs Hazo,

a transdisciplinary artist, researcher and creative director.
Working with food, taste, nurture, images, design, text, nature, fermentation, anthropology, language, philosophy —but, like, in a simple way.

 



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Mark

LONE STARS







Is it still possible to find nurture in the American landscape?

Documentation of conflicting anthropological and permacultural trips in the US. Vignettes, pictures, essay, about the Western (broken, extractive) nurture system. Soon, a book.


Digital photography, vignettes, essay,
Ongoing












Mark

FERMENTATION COLLABORATION






Two days of free community workshops to taste, cook, write, in collaboration with Field Experience, Miriam Karraker and Maison Bodega.

The events included a distibution of a Recipe Invitation for lacto-fermented vegetal matter and of Microworlds, a correspondence-based poem, printed as a riso-zine.


Fermented foods, workshops, prints,
Minneapolis, MN (US)
2019






Mark

ALWAYS THE WORLD






A work embedded in milk culture(s), diversity, flora, and simple human action, created in residency at NAH_R, in the Orobic Alps (Italy), for their 2019 research program: Grasses & pastures, imagining a regenerative economy of cheese

Milk from the Val Taleggio, turned into cheeses infused with flowers from meadows —directly in the studio, with the help of various ancient milk cultures. 

At the end of the residency period, those edible artifacts were displayed as a performative installation, along with some home-cultured breads. They were tasted and shared with the community, in order for milk, flowers and bacterias to infuse within the people of this land.

The process of the Always the World project was based on community and circular economy. The tasting that took place in the village was a striking illustration of honnest food tightening bonds between people.

Always the world (cheesy title purposingly meant so) also is an essay and experimental trans-disciplinary publication about food, pastoralism, eating flowers and agency.


Chesses, breads, digital photography, performative installation, artist book,
Sottochiesa, Val Taleggio (IT)
2019






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MICROMONDES






Teaching fermentation means teaching about transformation and culture. It is a way to reskill people and to talk about agency. Through this practice, I am advocating for an artful life and bringing hands-on experiences to a great varieties of local communities, in a cultural and safe context.

The Micromondes fermentation worksop series is a form of community work. Various workshops were given in Reykjavík in November 2019, in partnership with the local Alliance Française and the French Embassy in Iceland, for their Culinary Residency. Vistied places included the Landakot International School, the Kopavogur Culinary School, the Matís Food-safety Labs, and the French Diplomatic Circle.

Teachings included discussions with schoolkids and teachers, drawing sessions, edicational prints and food tastings. Here are some images of a lactofermentation workshop at Matís Lab, a kids’ tasting and drawing workshop about friendly bacteria and results from a cultured butter workshop.



Fermented foods, workshops, prints,
Reykjavík (IS)
2019







Mark

LIFE, UNTITLED







An infinite corpus of digital images of the world. Will grow forever. 


Smartphone photography,
2015 - ︎







Mark

COMMUNITIES:

diverse, curious, making, nurturing, sharing and learning altogether.





Micromondes - Tatsing and drawing workshop, 2019


Always the world - Fermented milks, community tasting, 2019

Mark

MULTI-DIMENSIONAL,

multi-layered experiences, performed by the public just as much as by the designer.




Always the world - Fermented milks with local herbs, community tasting, 2019

Micromondes - Lactofermentation workshop for Matís Lab, 2019
Mark

PHOTOGRAPHY,

a way to be in the world —rather than a capture, a synchronized caress.




Life, untitled - Digital photography, 2017

Mark

HOSPITALITY, 

a space to nurture others and oneself. Might also turn into the ideal studio practice, to mix ethics and harmony.




Research documentation images, gathered while working in the kitchen of an Edible Forest Garden Restaurant: wild local vegetal speices, experiments, textures, shapes, waste reduction. - Berlin, 2018-2019


Micromondes - Basics of cultured cheese workshop, at the Kopavigur Hopitality and Culinary School of Iceland, 2019

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FINGERTIPS

feel, stroke, tickle and also draw on screen, in the digital world.





Digital drawings on photography, 2017-2018





Mark

NURTURE,

hands on; a daily practice.




Vegetal food, garden-to-table and edible flowers research, digital photography, 2020
Mark

MAKE-KNOW

Embodied knowledge comes from movement, experience ans senses. It is different from any other kind of learning. It goes deep through materials and, whoop, right under our skin. Making is a very good way of understanding that goes far beyond rationality and conscious minds.




Always the world - Raw milk turning into cheese in the studio, 2019

Mark

CARE-THINKER,

I made this pun one day, and then I thought: wait, this is quite on point.

Care demands much more than softness and sweet attentions. Care is about putting brain, gut and heart in any, any type of action.




Life, untitled - Digital photography, 2018
Mark

MOVING LANDSCAPES

Landscapes don’t care about their -scape. —Their visual quality, curated and controlled to please the human eye.
Lands appeal to all senses. They are not an image, they are constatntly moving. Putting any (necessarily ephemeral) mark on (within) them sohuld only be considered as an interaction that will keep expanding.
Isn’t that precisely the beauty of it?




Life, untitled - Digital photography, 2019


Mark
FERMENTATION FORCES

Fermentation can be a metaphor for creation in a world of constant change. As makers, we should embrace the vitality that can be found in any transformative process, including those we perceive as decay.


Find the whole paper in the #3 issue of Where The Leaves Fall, and on their Instagram page.






Fermentation Forces - Essay and illustation, Where The Leaves Fall, 2020


Mark

ABOUT

Born in Paris, 1989.
Studied fine arts, engraving, publishing, design, fashion and environment.
Previously worked as a fine arts printer and as a fashion stylist.

Now focuses on food, texts and images, through research, art, teaching and consulting practices.
Current research blends aesthetics with ethics and explores the following question: What feeds — What nurtures?


For all enquieries, please get in touch here.










Mark