Kevin Beasley at the Tate for the Liverpool biennial. The forms of the masks and use of materials is great, wish I knew about him last year

Haegue Yang at the Tate for the Liverpool biennial. It was a bit like being inside a physical manifestation of my mind.

It’s interesting to see the very traditional practices such as folklore combined with contemporary and 20th century architecture and culture.

–> Is this similar to what I’m doing? Yang is looking at the present and the past’s legacy now. But I’m looking into the future and trying to predict what cultural practices might occur then. There’s definite similarities in the use of the past/present and attitude towards storytelling though

Photos of some pieces from ‘The Dinner Service’ by Lubaina Hamid at the talk on Tuesday (9/10/18)

Food of the future

Short term:

http://time.com/3482452/future-of-food/ –> bugs, majority plant-based, vertical & indoor farms, in-vitro meat, rewilding of previously agricultural and pastural land, decentralisation of food and food processing = more local food.

I struggled to find things that project as far into the future as my work is starting to look, but these predictions for 2050 to the end of the 21st century can probably be extrapolated fairly sensibly

History of diet:

https://www.nationalgeographic.com/foodfeatures/evolution-of-diet/

–> if we go back to a more historic diet (less meat, more varied etc.) how does that change the way we source food? I can’t picture it being so industrial, especially when the experts are talking about how it will become more decentralised and local. How do we farm? We’ll be using ancient practices but will we develop new technologies to do so?

Mayan cacao effigy vessels – http://www.maya-archaeology.org/pre-Columbian_Mesoamerican_Mayan_ethnobotany_Mayan_iconography_archaeology_anthropology_research/Theobroma-cacao-beans_trees_plants_cocoa-chocolate_Maya-kakaw-pataxte_Verapaz-Peten-Guatemala-Belize-Honduras-Mexico.php

–> Cacao was like gold to the Mayans, as a food source and status symbol it was crucial – what food would be that important to society in 200 years or so? That would be the food that would have tradition form around it

Face Jugs from the British Museum’s collection. Both from Medieval Britain

Left: http://www.britishmuseum.org/research/collection_online/collection_object_details.aspx?objectId=12897&partId=1&object=22764&page=1

Right: http://www.britishmuseum.org/research/collection_online/collection_object_details.aspx?objectId=14229&partId=1&object=22764&page=1

—> ceramics idea/future folkart

Ramesh Mario Nithiyendran, In the Beginning, 2016

https://www.ramesh-nithiyendran.com/2016-In-The-Beginning-Studio-Images

–> style and ceramic ideas for installation

“The Aboriginal Memorial is an installation of 200 hollow log coffins from Central Arnhem Land. It commemorates all the indigenous people who, since 1788, have lost their lives defending their land. The artists who created this installation intended that it be located in a public place where it could be preserved for future generations.” – National Gallery of Australia

https://nga.gov.au/aboriginalmemorial/home.cfm

—> preservation and presentation of communal knowledge, memory of what has been and passed continues on. Links to my idea for the ceramic/sound installation that preserves a cultural narrative