The article profiles artist Mirna Bamieh and her unique artistic practice that uses food as a medium to explore themes of borders, displacement, and belonging. Bamieh creates edible installations and participatory performances that engage audiences in sensory experiences tied to Palestinian identity and the politics of land.
Artist Kathleen Ryan creates large-scale sculptures of rotting fruit and food items, meticulously covering them with thousands of semiprecious stones and beads to mimic the textures and colors of mold and decay. Works like "Bad Lemon (Slice of Paradise)" and "Screwdriver" juxtapose luxurious materials like amethyst, turquoise, and serpentine with salvaged metal from vintage cars, creating a dual personality of hidden beauty and grotesque rot.
The Seattle Art Museum has opened "Farm to Table: Art, Food, and Identity in the Age of Impressionism," a traveling exhibition exploring the connections between food, art, and national identity in late 19th-century France. Featuring over 50 works by Impressionist masters including Claude Monet, Paul Gauguin, Eva Gonzalès, and Pierre-Auguste Renoir, the show examines both the privileged dining experiences of the upper class and the labor of those who grew and harvested food. The exhibition, organized by the American Federation of Arts in collaboration with the Chrysler Museum of Art, runs until January 18, 2026, and includes interactive elements such as a seated discussion table with conversation prompts and a series of panel talks on food-related topics.
Culinary artist Laila Gohar has partnered with Champagne Lallier, a historic Champagne house based in Aÿ, France, to celebrate the launch of their R.021 Brut, the first harvest-to-glass Champagne from Chef de Caves Dominique Demarville. Gohar hosted an intimate launch dinner at downtown hotspot Bridges and shared her tips for summer entertaining, including building Champagne towers and pairing the cuvée with raw scallops.