Recipe for Resillience
Drawing on Suantang—a traditional fermented red sour soup from Guizhou, China—this project reimagines a culinary practice born of necessity and ingenuity. In times of salt scarcity indigenous communities of Guizhou, especially women, developed fermentation techniques which preserved food to enhance nutrition, thus transforming kitchens into sites of resilience, creativity, and knowledge.
Food for Cure
By merging tradition with modern bioengineering I challenge conventional narratives of food, identity, and domesticity. I simultaneously address how familiar culinary practices sustain both our gut health and sense of belonging in a globalized world. As we evolve as a species, food no longer simply sustains us; we ask food to comfort our souls.
Credit
SVA BioArt Residency
Suzanne Anker
Sebastian Cocioba
Tarah Rhoda
Resident