I am an artist, architect and gastronome based in Tel Aviv.
My practice is rooted in handmaking processes including painting, printmaking, miniature model-making and, more recently, frame-making. I often work at a small scale, using family photographs, found objects, media images and works from my own archive as starting points for reconstruction and reuse. Repetition, collecting and forms of documentation also run through the work, building images and objects into diaries, archives and series over time. My background in architecture continues to shape the way I think about structure, scale, modelling and display, while food culture, and cake in particular, has become another material and language within the work.
Across these different bodies of work, I return to things that are fragile, temporary or somehow displaced, to acts of recording and keeping, and to ways of holding, framing or rehousing them. I keep thinking about how something fragile can stay open to the world and still be protected.
Alongside my art practice, I have worked for many years in gastronomy as a researcher, writer, editor and translator. My work has included cookbooks, editorial projects, food research and collaborations with chefs, publishers and cultural institutions.
I studied architecture at the University of Westminster and the Bartlett, UCL, and later Food Culture and Communication at the University of Gastronomic Sciences in Parma. I also hold a diploma in Hautes Études du Goût from the Université de Reims and am a graduate of the Postgraduate Program in Design Curatorial Studies at Shenkar College.
My work has been shown at the Tel Aviv Museum of Art, BY5 Gallery, Zemack Contemporary Art and The Wrong Biennale.
Photo by Ohad Aridan