Art Theory & Practice





European Congress of Culture

Anatomy of Bad Taste

Wracław, Poland (11/09/2015)


collaboration in performance art


Through a collaboration with performance artist, Oskar Dawicki (Poland), I was able to achieved multiple aims. First, this project provided an opportunity to work in partnership with a professional artist in order to develop ideas in a performance piece that utilised the chemical senses as the primary medium for the communication of the artistic concept. Secondly, both the artist and myself had differing motivations for the conceptual aims of the work; however, both were successfully achieved through the execution of this piece, each aim giving strength to the other. Finally, as the stage for this event was of significant stature, this event provided an opportunity to engage in industry practice while elevating the discourse surrounding the validity of the chemical senses in art. 







Royal College of Art

Research from the Edge of our Thinking

London, UK (18/11/2011)


presentation and publication of research paper


The Edge of Our Thinking was a student-led conference for phd candidates developing practice-based research in the fields of art and design. The aim of the conference was to present work on themes that touch on the more intangible currents in society. This aim was reflected through the choice of speakers, with topics that varied from art film, city planning, ceramics, art writing and three dimensional design. My contribution, Art per Os: a place for taste in art, was placed into the conference category of “Grasping the Intangible” – a telling frame to illustrate the ground that I had to cover over the course of my PhD research.



Khoj International Artists Association

In Context: Public, Art, Ecology - Food Edition I

Delhi, India (05/03 - 30/04, 2012)


Critic in Residence


The international art residency, In Context: public, art, ecology - Food Edition I, drew artists from India, Indonesia, Italy and Spain to explore the intersection of food in public life, as well as ecological considerations concerning food and society. I was the 'Critic in Residence', which meant that I supported the artists in their research and development of their artistic concepts, documented the actions of the residency, and summarised the work in a final essay. Part of this work was completed by way of interviews, where an interview was conducted with each artist at the beginning of the residency and then again prior to the public viewing.



Taste Festival

Berlin, Germany (08/06/2012)




Taste Festival, in Berlin's progressive Direktorenhaus art and design space, featured one of the first international events concerning taste and flavour within the multidisciplinary context of art, design, theatre, gastronomy and ecology. This curated event programmed projects from more than 40 internationally recognised designers and artists, in addition to hosting food events, mini-markets, presentations and parties over the ten days of the festival. In their words, "Taste displays not only the quality and fantasy of the latest New Food Culture but also shows how the visual effects of graphic design, illustration, performance and architecture spill into and influence the field of food and design."


Museum of Modern Art

Polish Gastronomy - Inside the Global Avant Garde

Warsaw, Poland (30/11/2013)

Curator, Lecture & Workshop



One of the greatest obstacles to the inclusion of the chemical senses in art practice is the absence of a theory the explains valid terms for the engagement of these senses in art; where suitable examples illustrating such a theory can pave the way to greater inclusion of these senses in the institutions of art. This event was a starting place to bridge this theoretical and curatorial gap. 





Khoj International Artists Association

In conversation with Raqs Media Collective

Delhi, India (26/03/2014)


Curator & Lectures


A conversation between Ryan Bromley and Shuddhabrata Sengupta of the Raqs Media Collective at Khoj International Artists Association.

'Conceptual gastronomy*' challenges our understanding of the edible. It has transformed the institution of the restaurant and expanded the possibilities for both the form and the meaning of food. While art has had an ambivalent attitude towards the use of food in art, the multi-sensory material of food has often been utilised by artists. With new potential for complex conceptual discourse in contemporary gastronomy practice, new questions emerge: can gastronomy participate in art? What conditions might apply? And, what is the distinctive contribution of food as an artistic material?

*I believe that this is my original term which expresses the idea that gastronomy is a tool for the purpose of expressing artistic concepts through the preparation and service of food.




kitchen politics - Nowy Teatr


Nowy Teatr

Politics of the Kitchen Exhibition

Warsaw, Poland (04/06/2014)



Warsaw, Poland - a public lecture, which was part of the "Political Kitchen" exhibition presented by Nowy Teatr and curator, Dagna Jakubowska. Teatr Nowy is a leader in contempory theatre in Poland.

Food has played a role in social movements and politics since the roasted meats and camp-fires of early man until the white tablecloths and candlelight of the present day. In some cases food has been the subject of politics, in others cases exquisite banquets have provided an intoxicating social context to exert power. This talk takes a journey through some of the unusual and splendid examples in history when banquets and food have been used as a tool of power. These examples will shed light on the mechanics of the theatrical elements involved in producing a banquet, as well as the relationship between dining aesthetics and power.