Delfina Foundation Director presents a discussion at art fair on Delfina Foundation’s new thematic programme.

Larissa Sansour, Nation Estate, 2012. Film still.

In collaboration with ArtInternational Istanbul, Aaron Cezar, Director of Delfina Foundation, presents a discussion on the ‘politics of food’, Delfina Foundation’s new thematic season of residencies and events in 2014. Cezar will be joined by Maggie Schmitt, co-author of The Gaza Kitchen, acclaimed artist Larissa Sansour, and Turkish food anthropologist Tangör Tan who will discuss their various projects which critically unpick the relationship between between food and the most salient issues of the day.

16 September 2013
16:00 – 17:15
ArtInternational Istanbul
Haliç Congress Center

ArtInternational Istanbul is Turkey’s newest art fair bringing together leading international and local galleries showcasing Modern and Contemporary Art from Turkey, across Europe, the Middle East and beyond. Participating galleries will exhibit a wide range of paintings, sculpture, photography and multi-media installations.


Maggie Schmitt, co-author of The Gaza Kitchen, is a researcher working in various media (writing, photography, video, participatory methodologies) on the intersections between ‘big’ politics and the mundane rituals of daily life. Her projects have focused on food and farming, uses of the city, home and diaspora, the changing nature of work. Based in Madrid, she has worked in various countries around the Mediterranean.

Larissa Sansour is an artist whose work is interdisciplinary, immersed in the current political dialogue. Born in Jerusalem she utilises video, photography, installation, the book form and the internet. She is represented by Galerie Anne de Villepoix in Paris and Lawrie Shabibi in Dubai.

Tangör Tan is a food anthropologist, researcher and agricultural engineer. He was Turkey’s first chef to graduate from the Slow Food University and continues to be active in the movement. He currently works alongside celebrity chef Mehmet Gürs at Mikla Restaurant to revive and update ancient culinary techniques and traditions.