Illustration
Maia Magoga Aranovich
Maia Magoga is a London-born artist of dual Brazilian and Argentinian heritage. Having graduated from the University of Manchester with a BSoc in Social Anthropology in 2017, her academic background has fed its way into her research-based practice which addresses the interconnectedness of humans and environments.
Maia was awarded the Gordon Peter Pickard Travel Bursary in 2019 which allowed her to travel through Portugal exploring small scale agriculture and local eco-systems. Her research traced the intimacy between land, food and body, and her work was later exhibited at 'Beneath Our Feet' in the Hockney Gallery.
Maia co-founded Goby Fish collective in 2019, a conceptual eating experience that thinks about food as both subject and object. Goby Fish collective host anti-capitalist concept-dinners that centre dialogue, collaboration and knowledge exchange.
Maia's work has been published in Noit–5: bodies as in buildings publication, Content-Full, gal-dem, Yellowzine, and on the Food Culture Days Biennale platform.
She has also fascilitated workshops at the Southbank and Royal Festival Hall as part of the Women of the World Festival.
Maia Magoga's practice explores the endless potential of food as metaphor to address wider sociopolitical and ecological conversations. Intersecting discourses around land-based knowledge, capitalist value systems and the anthropocene, Maia's work is rooted in contemporary theory and also draws from her own lived experience. Refelecting on Boaventura de Sousa Santos' 'Ecology of Knowledges' theory, her recent work contemplates hegemonic knowledge production in tangent with ancestral ways of knowing that are rooted in the land. Maia's work is situated within moving image, image making and performance.
'Walking Through A Formless Thing' (Still)
Corn candles available for purchase; — Launch Project for online shop
Medium:
Moving ImageSize:
1:49
Concept-Dinner no. 1: Imagining Symbiotic Futures
Goby Fish Collective (research)
Their first dinner was a fermented and locally foraged feast that aimed to reconnect people to their situated landscapes, while also exploring fermentation as a conceptual framework.
Constructing a narrative through the food itself, the evening centred conversations around fermentation as an ancient cooking practice, as a way of aligning ourselves with seasons and challenging ingrained capitalist temporality. We spoke about the porous nature of bodies and environments, especially when considering our mutual microbial compositions, and asked how we could think through these interspecies entanglements to apply symbiotic principles in our day-to-day lives.
Medium:
concept-dinners / research
Boundary-less
Soft + Morphing
Available to purchase on request. 50% of all proceeds will go towards The Black Curriculum.