XIN CHENG | A few days after listening to ‘The Danger of the Single Story’, I headed to the other side of the earth, to join the class Design for the Living World at the Hamburg University of Fine Arts. Quite a change of scenery — yet the questions remain, this time through the lens of ‘solidary societies’, as we prepared for a research residency in Mexico City…
AMY WENG | Louie Bretaña is a graduate of Elam School of Fine Arts and the College of Fine Arts, University of the Philippines. His work actively challenges Euro-western colonial histories through relational practices, encouraging a respectful engagement with culture via conversation and food…
SHARON LAM | In this next instalment dedicated to food, writer and architectural graduate Sharon Lam reflects on the nature of fusion food and asks whether an Asian New Zealand fusion cuisine exists.
AMY WENG | Ruby White will be familiar to many as the creative mastermind behind Miss Changy, a food-as-art project that has recently brought some of the most exciting pop-up culinary experiences in Tāmaki Auckland. Amy Weng spoke to White about her practice, subverting the Ford assembly line, and the art and politics of food…
On your left as you come up Great North Rd, just before Titirangi Rd going west, there is a cluster of restaurants serving great food – noodle houses, dumpling joints, a kebab shop. There’s also a dairy, a barbers, a vape store, a locksmith, Woottons Auto Accessories and two kinds of tool stores. This strip…