Veronika Čechmánková

11. 10. 2022

Veronika Čechmánková, ›Beloved Baking‹, 2019
Veronika Čechmánková, ›Beloved Baking‹, 2019

Beloved Baking

Beloved Baking deliberates about our relationship with bread. It remains an integral part of our diet but no longer holds the same tangible and symbolic value it had in the past as modern Western diets have become more diverse. Exotic groceries are available at any time, yet our immune systems act up and sabotage the perceived plentifulness. Instead of being a basic aliment, bread has become a lifestyle object, activity and form of entertainment to be shared on social networks, asserting itself as part of our very own personal representation repertoire.

 

 

 

Veronika Čechmánková

is a Czech photographer and mixed-media artist based in Prague. She focuses primarily on the transformation of symbols and traditions over time, and their possible meanings in the present. Taking pieces of visual and cultural history, she examines their validity and possibilities in a contemporary context. Čechmánková studied at the Studio of Photography and New Media at FAMU – Film and TV School of the Academy of Performing Arts in Prague, Czechia. Her work has been exhibited in a range of institutions, including the Center for Contemporary Art FUTURA, Prague; Karlín Studios, Prague; Studio Vortex, Arles; and the BF Artist Film Festival, London.

#42 Food

Food is a basic physical need of every living creature. In the context of human society, issues around food and food security are seen as a continuous, necessary process associated with the production, distribution, presentation, consumption and disposal of goods and services. In this constellation, what role does photography play in recording and presenting representations of food and other associated themes related to food issues that address societal customs, traditions, and issues that cut across human and natural history? Food photography is almost never about the food itself. It relates to hierarchies, the division of roles in providing, preparing, serving, and making available one’s own consumption, both in domestic and public settings. It observes culture, structure, quality and targeting in relation to health and the environment. It looks at the professions associated with the phenomenon of food, highlighting open trade, the commerciality of sales, promotion; the importance, function and problematic nature of packaging and waste management. It is interested in the practices and quality of food management. We are witnessing the constant development of the cult of food and food excess. This is a massive expansion of food production, hand in hand with marketing strategies that contribute to a sufficiently authentic experience and convey the product as a unique experience enveloped in a range of positive emotions. The crunch of a crisp, the sound of opening a can of cold drink, the moment of smelling a cup of fresh coffee, the expansion of the taste buds after tasting a piece of chewing gum and the ever glistening, melting rich layer of cheese on a slice of ham pizza are the essential spices of these strategies based on working with the subconscious and reflexes. This is not the end of the spectrum of food-related issues, for on the other side of it is inevitably the starvation of millions of people that cannot be disregarded, the inability to provide affordable sustainable diets along with the biodiversity of ecosystems. What are the environmental challenges currently associated with food production and what will the diet of the future look like?