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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First performance of an ongoing dinner experience series.
All foods handmade, from raw ingredients, and fermented. Each element of the feast carries the environment(s) it comes from —and now, with. Guests eating directly on breads, hearing, touching, smelling, and tasting, engaging with their food and adding some of their own hand cultures to the experience.


Photographic documentation by Elliott Fredouelle and Juliette Gelli.


Fermented foods, performative dinner,
Paris (FR)
2019







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