Rose and Begonia Salt
Sea salt from Colima with dehydrated organic roses and begonias
Grace Gloria Denis’ work converges agricultural research with interactive installation, incorporating edible material, sound, and image to propose a convivial and comestible approach to critical inquiry. Implementing the meal as both a medium and a pedagogical tool, her work refers to participatory action research models, engaging in collaborations with actors in local food systems. Her work considers the meal, or quotidien interaction with edible matter, as a poetic tool of transmission, inviting a reimagination of sensorial relationships to consumption practices.