16 April 2019
Bahrain Culture Authority’s Documentary Film and Publication, “Documenting Food Is Culture IV”
Bahrain Authority for Culture & Antiquities (BACA), as part of the 14th edition of the Spring of Culture Festival, organized on Tuesday, 16 April 2019, an event "Documenting Food is Culture IV” at 7:00 the Bahrain National Museum. The event was attended by artists, chefs taking part in this interactive food-art show, as well as lovers of culture in the Bahrain.
The ceremony started with a documentary film showing the experience, as has been organized by Bahrain Culture Authority for the fourth successive year, an experimental project that aims to bridge together the mediums of art and food. In its fourth edition, the collaborations that took place between 11 artists from the culinary, visual arts and music fields in January 2019 has now culminates with the launch of a publication and film documenting the process. The chefs, artists and musicians also presented an interactive panel discussion to share their collective experiences and impressions with the audience, performed a book sign of “"Documenting Food is Culture IV”, published by BACA in both languages, Arabic & English.
Through this event, Bahrain Authority for Culture & Antiquities, reaffirms the importance of preserving, documenting and safeguard of pioneering creative experiences, spreading awareness among the greatest social stratifications possible, by the distribution of this book locally and regionally.
Worth to mention that the 4th edition of “ Food is Culture “ initiative, featured and gathered a group of chefs and artists, such as, Nabeela Al-Kayyer and Chef Herve Pronzato, artist Ali Mashhadi and Chef Salman Buhejji, Fashion Designer Reem BuQais and Chef Budoor Steele, Artist Areej Rajab and Chef Areej Matooq, and finally Musicians Ahmed AlQassim and Abdullah Haji along with Chef Junior Gomes.
Since its inception in 2016, “Food is Culture” event has tried to shed light on creative processes that take place when two individuals (from different creative disciplines) collaborate. Artists and chefs get together and work to produce a creative product; be it a painting, installation, video, cake, drink, all or something completely different discipline.
The public had the opportunity to explore the unconventional experiences of the artists and chefs as they explore the phases of their creative collaboration and the development of their final concept. The 4th edition of Food is Culture, added a new dimension to the experience by getting fashion design involved in the creative artistic process, and music to widen the talents’ horizons.
