S12-36Cultural identity bridge through Bread
The research I conduct establishes and deciphers a way in which one can focus challenging issues that are stretching our understanding of migration in our contemporary world. My artistic and ethnographic work establishes connections with audiences through participation, collaboration, dialogue and exchange. Through a process of solidarity, cooperation and involvement and by further development of BreadMatters, an artistic and cultural project, which brings to the fore contemporary issues and upheavals in the social fabric within Europe, I am focusing this presentation unto contemporary life and artistic practice through the challenge of immigration, by voicing individuality and connecting threads that are our differences and our common ground, together with establishing a cultural platform, contextualising contemporaneous sociocultural issues through the medium of bread.
Bread in its rising, shaping and origins has deep connections to humanity and to the meaning of being human. Bread in its ephemeral life has the capability of sustaining life. Bread is a migrant that adapts, changes and reintegrates itself to new ways of being. Bread is the most historically remote human made food; it is also the most shared partaken and communal, the most globalised in its migrancy and adaptation. In its simplicity bread enfolds and conveys a deep and complex richness, which permeates our human lives at every level, from the social, anthropological to the historical poetical political etc.
The invention of bread is a major event in the history of humankind, and it can be traced to Babylon and Egypt as flat bread initially, and then to Greece. The Greek historian Athenaeus (third century A.D.) writes about the seventy-two variations on bread, from barley (cyphes) to rye (olyra), to Syncomiste made of wheat, etc. And it is not by chance that the word for wheat, sitos, became synonymous with “food.” Demeter the Greek goddess of agriculture is the Goddess Mother of classical antiquity, she nurtures humanity and she cultivates the earth. She is also called the “mistress of the great loaves” In Greece up to this day agricultural products are sometimes called gennimata, “things born” from the land.
Inês R. Amado
|Inês Rolo Amado||De Montfort University||United Kingdom|