La Cuina del MACBA (MACBA’s Kitchen) is a space for meeting and collective learning to exchange knowledge and experiences in the kitchen. This is a situated kitchen, conceived as a response to the ongoing climate emergency and food crisis. Urgent issues such as the end of fossil fuels, the depletion of natural resources, food sovereignty or sustainable consumption are addressed through careful and intentional reflection because the current eco-social crisis asks that we stop, change pace and seek out alternatives that allow us to imagine other possible futures.
In MACBA’s Kitchen, we believe in the importance of slow cooking. It should be a safe space from which to inhabit complexity and learn to better coexist with our contradictions, critically revising culinary memory and tradition without losing sight of its colonial heritage, which is deeply embedded into our customs. The participants’ exchange of wisdom allows for the unfolding of a system of knowledge without hierarchies. The questions, ‘What do we want to learn?’ and ‘What do we want to teach?’ determine the content of the workshops, which are held fortnightly throughout the year.
Since November 2018, the MACBA Kitchen has used an ecofeminist perspective to address a wide variety of issues: trash-cooking, recipe hacking, local and seasonal products, neglected ingredients, weeds, fermentations, agroecology, the social distinction between women cooks and chefs, dining rituals or overfishing, among many others.
For five years, this kitchen laboratory has established itself as a collective learning space situated in the vanguard of the new kinds of institutionality that we want to explore for the future of MACBA. The Kitchen returns in 2024 with a new format: we are placing greater emphasis on the public sessions open to the general public – up to six yearly sessions of the Open Kitchen – and expanding the group of collaborators participating in the workshops.
A programme by Marina Monsonís, artist and food sovereignty activist.