Food is often the most uncomplicated and approachable introduction to different cultures. Through engaging with the food of a culture, one is typically exposed to the languages, customs, social rules and norms, practices and history of that culture. In essence, sharing food is sharing insight into a culture and a people. The act of commensality often requires vulnerability, openness and humility.
This body of work explores food as a tool to unearth stories of identity and belonging. In particular, the stories of third culture individuals, immigrants, and minority groups. It aims to carve out safe and welcoming spaces that encourage openness, learning, and cultural exchange as well as highlight diverse narratives and experiences. It intends to lead to conversations that move society away from mere performative diversity and into pluralistic and collaborative relationships.
Props to teach with
These props encourage cultural exchange by emulating the tactile learning that happens in a kitchen. They offer insights into my experiences as a Korean-American woman
Takeaway leaflet of takeaways
Illustrated Interview Tea Towels
Fermentation Vessels AKA Onggi. Onggi are traditional Korean earthenware pots that have been used to ferment food for thousands of years
Fermentation is an ancient food preservation method. To ferment something is to transform it from one thing to another. These fermentation vessels were designed as metaphorical fascilitators for transformation. Each pot is paired with questions that were intentionally written to be challenging and prompt deeper thought. They invite a broader audience to engage and answer and hopefully spark meaningful dialogues.
Feed Me Your Stories, film series
The hosts offered up their kitchens for an evening as I prepared them Korean meals. The reversal of host and guest roles created an unconventional dynamic that allowed us to lean into vulnerability
