ANAÏS HAZO,

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

 



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A performative dinner.
All foods handmade, from raw ingredients, fermented.
Each element of the feast carries the environment(s) it comes from —and now, with.






Guests are eating directly on breads, no plates. They are invited to listen, touch, smell, and taste, to engage with their food and add some of their own hand cultures to the experience.


Documented by Elliott Fredouelle and Juliette Gelli.


Fermented foods, performative dinner
Paris (FR)
2019







Mark