Rebecca May Johnson is a writer whose work brings critical practices into everyday life through food and cooking. Rachel Roddy is a food writer and author based in Rome. Laura White is an artist and writer who uses food as a material. She is currently a fellow of the Ampersand Foundation at the British School at Rome. May Johnson, Roddy and White will each present their work and discuss the connections between their practices.

Some of the themes that will be explored include ingredient agency, sharing and practical engagement with food, the non-linguistic discourse of the body through material encounters, and engaging with audiences to see food in new ways outside of the kitchen.

The event will be held in-person and in English. No registration is required to attend. We look forward to seeing you soon!