Anaïs Hazo,

a transdisciplinary artist and researcher working with life, food, taste, images, design, nature, anthropology, language and philosophy —but, like, in a simple way.

Hi!
Multi-dimensional

Nourishment
Photography
Fingertips
Poetry
Style
Video


︎

Mark

Multi-dimensional

experiences, performed by the public as much as by the designer.




Always the world, Sottochiesa, Val Taleggio, Italy 2019
For NAH_R19: Grasses & pastures, imagining a regenerative economy of cheese


My work with NAH_R is embedded in milk culture(s), diversity, flora, and simple human action.

I have been collecting milk from the valley, and turning it into cheeses, directly in my studio, with the help of various ancient milk cultures (kefir, matsoni, filmjölk, dahi..). Those cheeses were infused with the flora of the region: all of them contained flowers and vegetal extracts collected in the Val Taleggio.

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, so milk, flowers and bacterias could infuse within the people of this land.

Always the world (-a cheesy title purposingly designed so...) also includes a wide image and text documentation, which has been processed into an essay and experimental trans-disciplinary publication about food, pastoralism, eating flowers and agency. You can download an online reading version of the book here, and watch a little video about it here.

This project is meant to continue through interactions, tastings and discussions. A wider version of the text with new chapters is currently in the making.








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Reliefs,
Fermented dinner n°1, (photographic documentation) Paris, 2019


First performance of an ongoing series, Reliefs was a dinner experience in Paris. Here, you'll see, all the food is handmade from raw ingredients, and fermented. Each element of the feast carries the environment(s) it comes from —and now, with. We eat on breads, hear, touch, smell, and taste.


Photographic documentation by Elliott Fredouelle and Juliette Gelli; curation, food, art direction, styling by Anais Hazo.





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Perennial Institute opening cocktail, (photographic documentation) Berlin, 2018

Research into the German summer local vegetal specialities for a cockatil served on the opening evening of the Perennial Institute at the Floating University, Berlin. With a focus on seasonal flowers, and in collaboration with Julka Almquist.




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Crisps feast and such
Sound recordings and ink on paper, Berlin, 2017


The sound of 15 moments of intimate and simple life lived by the artist in her studio, diffused alongside with a written triptyque, in the bathroom of the gallery during Neues Dasein, a 48 Stunden Neukölln group show.


Listen to sound extracts by browsing there, or just download one.

Mark