Politics of doughs is an itinerant recipe library and a participative meal gathering in which the process of dough making is the center of each encounter. For these get-togethers, Larissa Tiki Mbassi invites artists, researchers, amigas, mothers, aunties to share with an audience the story of a dough dear to their heart.

Usually made from very simple ingredients – meal, plantains, beans, chick-pease, cassava, malanga, corn or potatoes etc. – these doughs will help us connect ecologies of transmission as well as political aspects of making and sharing food.

For the first gathering, Cynthia Mai Ammann and Zoé Nguyen foodvestigated the « bánh baos » and will be presenting their visual and sensory approach on the 6th of April. As they wrote, « Bánh » in Vietnamese refers to a wide variety of sweet and savory dough-based foods. By incorporating seasonal and local products, they are asserting their identity as Swiss artists of Vietnamese descent.

Politics of doughs on 06.04. 13-16h is sadly already booked out.

Larissa Tiki Mbassi is a curator and a researcher currently doing a Phd In contemporary history (CH). Her work lies at the intersection between provenance research, colonial history and cultural decolonisation. Through those lenses, she is curious to explore dough, as a community binding material that enables to share memories, emotions and know-hows.

Cynthia Mai Ammann is a Switzerland based freelance photographer and artist. Her work reflects on notions of identity, belonging, change and memory, stemming from her mixed cultural heritage. Growing up in a family where cooking is a love language, she is interested in exploring food’s capacity to serve both as a creative medium and a form of care.

Zoé Nguyen is a Lausanne based designer & scenographer. Her practice aims to focus on perforative experiences. Trained as a product designer, she applies this creative process to food related projects and researches.