Food and Contemporary Art

Where culinary craftsmanship meets artistic expression

The journey began in 2001 within the realm of contemporary art — among analog photography, video installations, and relational art — with a focus on time, transformation, and sensory experience.

Today, those same elements come alive in fermented plant-based foods, especially vegan cheeses, and in culinary projects.

Fermentation has become an additional artistic language: a bridge between aesthetics and taste, between experimentation and nature, where food transforms into a sensory and cultural experience.