eating | things
finding tasting licking smelling sniffing touching squishing eating remembering
eating | things documents the journey of two infants, as they start to learn about flora and fauna. They follow a parent and then later on, an older sibling looking for edible things on verges, hedges, bushes, trees and along the shore. They grow by consuming.
eating | things is an ongoing project and experiment referencing how humans, as animals, pass knowledge, data and information onto their young for day-to-day existence and future use, utilising both instinct and adaptive behaviour. eating | things is primarily concerned with the value of this experience as a subjective knowledge system. It also provides an intentional point of counteraction to the one-way consumption of the food industry.
Sneha Solanki is interested in the emergent, precarious and the overlooked. She regularly employs horizontal methods of cultural agency and citizen science, and often works in process- based environments; producing events and projects that utilise low-tech, open and collaborative methods to engender knowledge. She has made works with the invisible signals emitted from military bases, with plants, computer viruses, microorganisms and synthetic life.
Her most recent and ongoing project ‘The A to Z Unit’ is an evolving culinary research unit with a mission to map, investigate and interact with food systems and ecologies. Project activity includes fieldwork to investigate the natural, modified, and engineered microorganisms found within our food systems, including the ‘Invisible_tour’- a team of super-sniffers who uncovered the microscopic organisms responsible for turning water into wine using memory and smell, which was exhibited at the Great North Museum, Newcastle-upon-Tyne 2016. A second project bringing the localised terroir into beverages for the ‘micro_bar' happened at Arthouses, North Tyneside 2017 and finally, she examined micro-economies in ‘micro_micro’, at 2 Degrees Festival, London 2017.