Pasta Ecologies: On Migration. A pasta workshop with Adriana Gallo

Join artist Adriana Gallo on Sunday, April 26 at Casa Italiana for a handmade pasta workshop and meal in which we will engage with pasta and its histories as a lens through which to understand migration in cuisine, ecology, and culture.

In this workshop we will work with a traditional eggless, durum wheat, Italian pasta dough to learn handmade pasta techniques. We will trace and critically examine narratives of human and non-human migration through pasta. We will focus on the histories of pasta and its associated ingredients on their journey from original domestication to contemporary industrial production. Through the poetic and sculptural potential of pasta, we will seek to better understand the relationships between labour, ecology, and culture inherent to cuisine. The goal is not to become an expert pasta maker, but to develop through practice a critical understanding of the tradition and its embedded histories. In making pasta, or any traditional food, we can ask how engaging with traditional food-ways produces and reproduces relations between individuals or between humans and nature.

The workshop will begin with a talk by Adriana to orient materially, historically, and theoretically. Following a technical demonstration, we will then collectively make and shape the dough. We will end the workshop tasting our creations with a lunch prepared by Adriana.

Key Info:

• This event is 3 hours. It starts at 11am and runs until 2pm.
• Each ticket includes the talk, pasta workshop, lunch prepared by Adriana and a complimentary coffee or soft drink from the Casa Italiana bar. The bar will remain open for the duration of the event.
• The meal will be vegetarian and will contain gluten and dairy. We unfortunately cannot accommodate additional allergies or dietary restrictions.
• This event takes place in Sala Russo, on the top floor of Casa Italiana. A lift is available if needed.

Any questions? Email [email protected] with the subject: Pasta Workshop

is an artist, writer, and culinary practitioner based in New York with roots in Milan, Italy and the Northeastern US. Gallo's practice explores ecologies of labour and what she calls the "metabolic sublime" through installation, sculpture, text, workshops, and meals. She conceptualizes cooking as poetic labour, a dialectical and tactile practice that transmits personal and political knowledge. She has exhibited and cooked internationally with communities in New York, London, and beyond. Gallo is the author of Pasta Cosmologies, published by Desuetude Press, and she writes and lectures on topics including food, labour and theory.

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