Francis Maravillas is Programme Leader, BA (Hons) Art Histories and Curatorial Practices: Asia and the World, and Senior Lecturer at LASALLE College of the Arts, University of the Arts Singapore.Marnie Badham is an Associate Professor, School of Art, RMIT University, Naarm/Melbourne, and a director for Res Artis: Worldwide Network for Artist Residencies.Stephen Loo is Professor of Architecture at the University of Newcastle, Australia and formerly Professor of Interdisciplinary Design at UNSW.Madeleine Collie is a curator, writer, and researcher whose work engages with the politics of plants, poetics, and ecological relations in contemporary art.

• 1. From Commensality to Cultural Difference: A Critical Introduction 2. The Edible Archive: Performative Repasts and Art History in Singapore 3. Nasi Goreng Diplomacy: Diplomatizing Politicized Rice 4. Strange and Difficult Fruit: Durian as a Marker of Time in Southeast Asian Contemporary Art 5. The Social Kitchen: Art and Collaborative Survival in Indonesia 6. The Taste of Iron: Who’s Afraid of Red, Yellow, Green, and Blue 7. Therapeutic Botany: Plant Medicine in Contemporary Art 8. Boat Noodle Soup Three Ways: Some Notes on Hospitality, Indeterminacy and Cultural Exchange in Food-Art Performance and Social Practice 9. Bakudapan: Please Eat Wildly 10. MMMEEOW: Mapping Migratory Meeals at the Ends of Worlds 11. Mutton Fishing: The Importance of the Ocean for Cultural Continuity 12. The Sensory and the Social: Food, Memory, and Community Engagement in Aftertaste 13. Chew Chew Spit Spit and A Jeepney Ride 14. Following Vegetal Worlds: Towards Expanded Curatorial Methods 15. If a coconut falls: Cultural Reclamation Through Colonial Archives 16. Multispecies Commensality: Sharing a Meal with Fungi, Chickpeas, and Seaweed 17. Putting Your Stomach on the Line: Justice, Vulnerability, and Hospitality in Food Art Praxis 18. A Coda in Recipes for Tasting Justice

This volume is a timely response to the burgeoning practices of food-based art and their politics, highlighting some of the most compelling demonstrations of this in Asia and Australia today. It is unique not just for how it connects creative and critical inquiries into the aesthetics and politics of food with urgent questions of justice and care, but also as a rare gathering of artist writings. Significantly, the book’s critical layering of artist voices alongside the perspectives of scholars and curators in and from Asia and Australia contributes to the ‘discursive density’ being called for by leading thinkers and practitioners in the evolving field of contemporary art.Michelle Antoinette, Associate Professor in Art History and Theory at Monash University in Melbourne, AustraliaThis is a book that is bursting at the seams with ideas, offering multi-disciplinary critical insights into food art in Asia and Australia. Combining approaches from historians, curators and artists working with communities allows the reader glimpses into the often hidden and less theorised processes of social art practices where the event of ingredients being sourced, food prepared, cooked and served facilitates intercultural exchanges and postcolonial self-reflection among artists, community cooks and consumers of food and food-art.Gaik Cheng Khoo, Professor and Deputy Dean of Research and Sustainability, Sunway University in Kuala Lumpur, Malaysia

Francis Maravillas is Programme Leader, BA (Hons) Art Histories and Curatorial Practices: Asia and the World, and Senior Lecturer at LASALLE College of the Arts, University of the Arts Singapore.Marnie Badham is an Associate Professor, School of Art, RMIT University, Naarm/Melbourne, and a director for Res Artis: Worldwide Network for Artist Residencies.Stephen Loo is Professor of Architecture at the University of Newcastle, Australia and formerly Professor of Interdisciplinary Design at UNSW.Madeleine Collie is a curator, writer, and researcher whose work engages with the politics of plants, poetics, and ecological relations in contemporary art.

• 1. From Commensality to Cultural Difference: A Critical Introduction 2. The Edible Archive: Performative Repasts and Art History in Singapore 3. Nasi Goreng Diplomacy: Diplomatizing Politicized Rice 4. Strange and Difficult Fruit: Durian as a Marker of Time in Southeast Asian Contemporary Art 5. The Social Kitchen: Art and Collaborative Survival in Indonesia 6. The Taste of Iron: Who’s Afraid of Red, Yellow, Green, and Blue 7. Therapeutic Botany: Plant Medicine in Contemporary Art 8. Boat Noodle Soup Three Ways: Some Notes on Hospitality, Indeterminacy and Cultural Exchange in Food-Art Performance and Social Practice 9. Bakudapan: Please Eat Wildly 10. MMMEEOW: Mapping Migratory Meeals at the Ends of Worlds 11. Mutton Fishing: The Importance of the Ocean for Cultural Continuity 12. The Sensory and the Social: Food, Memory, and Community Engagement in Aftertaste 13. Chew Chew Spit Spit and A Jeepney Ride 14. Following Vegetal Worlds: Towards Expanded Curatorial Methods 15. If a coconut falls: Cultural Reclamation Through Colonial Archives 16. Multispecies Commensality: Sharing a Meal with Fungi, Chickpeas, and Seaweed 17. Putting Your Stomach on the Line: Justice, Vulnerability, and Hospitality in Food Art Praxis 18. A Coda in Recipes for Tasting Justice

This volume is a timely response to the burgeoning practices of food-based art and their politics, highlighting some of the most compelling demonstrations of this in Asia and Australia today. It is unique not just for how it connects creative and critical inquiries into the aesthetics and politics of food with urgent questions of justice and care, but also as a rare gathering of artist writings. Significantly, the book’s critical layering of artist voices alongside the perspectives of scholars and curators in and from Asia and Australia contributes to the ‘discursive density’ being called for by leading thinkers and practitioners in the evolving field of contemporary art.Michelle Antoinette, Associate Professor in Art History and Theory at Monash University in Melbourne, AustraliaThis is a book that is bursting at the seams with ideas, offering multi-disciplinary critical insights into food art in Asia and Australia. Combining approaches from historians, curators and artists working with communities allows the reader glimpses into the often hidden and less theorised processes of social art practices where the event of ingredients being sourced, food prepared, cooked and served facilitates intercultural exchanges and postcolonial self-reflection among artists, community cooks and consumers of food and food-art.Gaik Cheng Khoo, Professor and Deputy Dean of Research and Sustainability, Sunway University in Kuala Lumpur, Malaysia

Francis Maravillas is Programme Leader, BA (Hons) Art Histories and Curatorial Practices: Asia and the World, and Senior Lecturer at LASALLE College of the Arts, University of the Arts Singapore.Marnie Badham is an Associate Professor, School of Art, RMIT University, Naarm/Melbourne, and a director for Res Artis: Worldwide Network for Artist Residencies.Stephen Loo is Professor of Architecture at the University of Newcastle, Australia and formerly Professor of Interdisciplinary Design at UNSW.Madeleine Collie is a curator, writer, and researcher whose work engages with the politics of plants, poetics, and ecological relations in contemporary art.

• 1. From Commensality to Cultural Difference: A Critical Introduction 2. The Edible Archive: Performative Repasts and Art History in Singapore 3. Nasi Goreng Diplomacy: Diplomatizing Politicized Rice 4. Strange and Difficult Fruit: Durian as a Marker of Time in Southeast Asian Contemporary Art 5. The Social Kitchen: Art and Collaborative Survival in Indonesia 6. The Taste of Iron: Who’s Afraid of Red, Yellow, Green, and Blue 7. Therapeutic Botany: Plant Medicine in Contemporary Art 8. Boat Noodle Soup Three Ways: Some Notes on Hospitality, Indeterminacy and Cultural Exchange in Food-Art Performance and Social Practice 9. Bakudapan: Please Eat Wildly 10. MMMEEOW: Mapping Migratory Meeals at the Ends of Worlds 11. Mutton Fishing: The Importance of the Ocean for Cultural Continuity 12. The Sensory and the Social: Food, Memory, and Community Engagement in Aftertaste 13. Chew Chew Spit Spit and A Jeepney Ride 14. Following Vegetal Worlds: Towards Expanded Curatorial Methods 15. If a coconut falls: Cultural Reclamation Through Colonial Archives 16. Multispecies Commensality: Sharing a Meal with Fungi, Chickpeas, and Seaweed 17. Putting Your Stomach on the Line: Justice, Vulnerability, and Hospitality in Food Art Praxis 18. A Coda in Recipes for Tasting Justice

This volume is a timely response to the burgeoning practices of food-based art and their politics, highlighting some of the most compelling demonstrations of this in Asia and Australia today. It is unique not just for how it connects creative and critical inquiries into the aesthetics and politics of food with urgent questions of justice and care, but also as a rare gathering of artist writings. Significantly, the book’s critical layering of artist voices alongside the perspectives of scholars and curators in and from Asia and Australia contributes to the ‘discursive density’ being called for by leading thinkers and practitioners in the evolving field of contemporary art.Michelle Antoinette, Associate Professor in Art History and Theory at Monash University in Melbourne, AustraliaThis is a book that is bursting at the seams with ideas, offering multi-disciplinary critical insights into food art in Asia and Australia. Combining approaches from historians, curators and artists working with communities allows the reader glimpses into the often hidden and less theorised processes of social art practices where the event of ingredients being sourced, food prepared, cooked and served facilitates intercultural exchanges and postcolonial self-reflection among artists, community cooks and consumers of food and food-art.Gaik Cheng Khoo, Professor and Deputy Dean of Research and Sustainability, Sunway University in Kuala Lumpur, Malaysia