Defamiliarising and Deconstructing Ingredients by Sondos Azzam
May 2023
Sondos Azzam introduced participants to three in-season levantine fruits, Loz, Azkadenya and Gerenic. Through a series of classical processes such as caramelising, dehydrating and stewing, participants experimented, documented and produced short recipes that invited new pairings and possibilities in the name of honouring a season. The process of making was also disrupted with book discussions and readings of Tender Buttons by Gertrude Stein and Pond by Claire-Louise Bennett.
About Sondos Azzam
Sondos Azzam is a Dubai-based artist. She has earned her MA in Design for Art Direction at London College of Art and her BFA in Fine Art from Central Saint Martins. Sondos focuses on the consumption of food and what binds the various elements of a meal to us.
The foundation of her practice is rooted in the kitchen. Its role is to excavate and examine our relationship with food through the use of objects and conversations that are sacrosanct to the kitchen.
These constant figures call attention to our consumption of food and what binds us to a meal. Food has become an impetus for sharing stories and memories. Sondos has produced work in the UK and UAE. Namely, she has participated in I Have Eaten It by Open Space Contemporary: a 4-week kitchen takeover at Refettorio Felix and Memory Foam, a series of bread-making workshops. In the UAE, she has commissioned a photo essay for Alserkal.Online exploring the underbelly of our gastronomic longings and participated in A Slice of Life, an exhibition by Gulf Photo Plus.