Art and Food in Asia

Suppakorn Dissatapundhu

 

Faculty of Fine and Applied Arts, Chulalongkorn University

 

Sopheap Pich

 

Independent Artist

 

Sutthirat Supaparinya

 

Independent Artist

 

Wit Pimkanchanapong

 

Independent Artist

 

David Teh

 

Faculty of English Literature, National University of Singapore

 

Rhino Ariefiansyah

 

Independent Artist

 

Kamol Phaosavasdi

 

Independent Artist

 

Min Htin Ko Ko Gyi

 

Independent Artist

 

Thanom Chapakdee

 

Faculty of Fine Arts, Srinakharinwirot University

 

 

Asia is an important place, full of rich resources, and a natural habitat and food culture that is diverse; and is where a fusion of different cultures and values occur. The term “food” has many meanings, other than just keeping us full and healthy. In arts, food has been use as a motif and inspiration to reflect aesthetic ideas; moreover, in humanities, philosophy and the social sciences, food allows us to examine our identities through a new perspective. Food helps us identify “ordinary” to “extraordinary” people, and offers a tangible and concrete window into the illusive concept of nation/state and its development. Because of it values, food is implicated in and influenced by historical changes, political and ideological shifts, and economic considerations.

 

This session, “Art and Food”, organized as part of the “Asian Food Heritages”, will bring scholars and artists from Cambodia, China, Indonesia, Malaysia, Myanmar, Vietnam, and Thailand to share their creations based on food heritages, especially the use of food in visual arts. Each artist, filmmaker and art critic will present their unique artistic process regarding food and culture to unravel their values in ways of life, society, and political concerns.

 

 

(Presented in the 2012 Asian Food Heritage Forum: Harmonizing Culture , Technology and Industry, 20-21 August 2012, Imperial Queen’s Park Hotel, Bangkok, organized by Institute of Thai Studies, Institute of Asian Studies, Faculty of Fine and Applied Arts, Chulalongkorn University, Chinese Dietary Culture Institute, Zhejiang Gongshang University, and Ministry of Culture, Thailand)