Lindsay Kelley

fringe foods, metabolism, bioart, uncommon modes of food preparation & ingestion

Tasting History

Tasting History is a four year funded research initiative focusing on the dense, multivalent histories of everyday foodstuffs, including hard tack, Anzac biscuits, and frybread. The heart of the project is a series of participatory taste workshops, designed to promote taste as a method for understanding history, culture, and politics.

Events

Media engagement

Blog posts

 Videos

https://www.youtube.com/embed/JyUozAWwYIk

Publications (pdfs soon!)

2022:
Kelley, Lindsay. “Biscuit Production and Consumption as War Re-enactment.” Continuum: Journal of Media & Cultural Studies (https://doi.org/10.1080/10304312.2022.2106357).

Kelley, Lindsay. “Everyday militarisms in the kitchen: Baking strange with Anzac biscuits.” In Food in Memory and Imagination: Place, Space and Taste, edited by Beth Forrest and Greg de St Maurice. London: Bloomsbury.

2021:
Kelley, Lindsay. “Hard Tack.” In Feminist, Queer, Anticolonial Propositions for Hacking the Anthropocene: Archive, edited by Jennifer Mae Hamilton, Susan Reid, Pia van Gelder and Astrida Neimanis. London: Open Humanities Press.

Photo archives

2019-2022: This research is being conducted with approval from UNSW Human Ethics Research (#HC190344) and is funded by the Australian Research Council and UNSW Art & Design.

2022 onward: The ethical aspects of this research have been approved by the ANU Human Research Ethics Committee (Protocol 2022/478) and is funded by the Australian Research Council and the ANU School of Art & Design.

 

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