HOSPITALITY,

a space to nurture others and oneself. Might also turn into the ideal studio practice: one that mixes aesthetics with ethics.

‘Big Brown Badass’, 7 Courses Dinner at the Jan Van Eyck Academie, in collaboration with fellow participants Daniel Frota de Abreu and Alena Koleso. - Maastricht (NL), 2022

Research documentation images, gathered while working in the kitchen of an Edible Forest Garden Restaurant: endemic edible wild plants, experiments with textures, shapes and waste reduction. - Berlin (DE), 2018-2019

Micromondes - Heirloom-cultured cheeses workshop, for the students of the Kopavigur Hopitality and Culinary School of Iceland - Reykjavík (IS)), 2019

ANAÏS HAZO,

a transdisciplinary researcher, artist, designer.
Working with food, taste, nurture, images, design, text, cultures, fermentation, anthropology, language, philosophy, lands and soils — in a simple, embodied way.

WORKS

TOOLS

NOTIONS

BACK TO BIRTH

HOSPITALITY,

a space to nurture others and oneself. Might also turn into the ideal studio practice: one that mixes aesthetics with ethics.

ANAÏS HAZO, a transdisciplinary researcher, artist, designer.Working with food, taste, nurture, images, design, text, cultures, fermentation, anthropology, language, philosophy, lands and soils — in a simple, embodied way.

WORKS

TOOLS

NOTIONS

BACK TO BIRTH

HOSPITALITY, a space to nurture others and oneself. Might also turn into the ideal studio practice: one that mixes aesthetics with ethics.

ANAÏS HAZO,

a transdisciplinary researcher, artist, designer.
Working with food, taste, nurture, images, design, text, cultures, fermentation, anthropology, language, philosophy, lands and soils — in a simple, embodied way.

HOSPITALITY,

a space to nurture others and oneself. Might also turn into the ideal studio practice: one that mixes aesthetics with ethics.