September 18, 2026–June 4, 2028
Spain
A two-year programme with weekly online seminars, five in-person residencies of ten days, peer-to-peer exchanges and project development tutorials.
The Food & Art altMA 2026–28 is a unique two-year course focusing on food practices as political subjects across contemporary art and culture. The program navigates the intersection of culinary histories, contemporary art, political discourse and ecological action to critically explore contemporary tensions and possibilities through food.
The teaching combines online seminars exploring food and art, guest lectures from some of the most relevant minds in the field, residencies in collaboration with institutions and organisations, group discussions, individual tutorials, and possibilities for public presentations.
September 2026–June 2028 / 35 participants per cohort / Online weekly seminars and five in-person residencies.
Methodology
Through a series of lectures, residencies, practical exercises and projects, we will pursue interdisciplinary modes of knowledge sharing while fostering opportunities for sustained growth and thinking. The theoretical content moves from food politics, contemporary art, curatorial studies, and historical review. We aim to foster a tight-knit community of critically engaged, curious, and rooted thinkers and makers who see the world through food ecologies.
Structure
The majority of this programme is delivered online, comprising lectures, guest speaker presentations, self-managed peer-to-peer conversations, one-to-one tutorials, and group crits. References and reading materials are made available in advance, and participants are encouraged to engage with them. Once per term (except during term five), participants are invited to join us on an in-person residency: ten days of practice-based learning and local research through workshops and field trips, held at different institutions, collectives or platforms. The residencies are fundamental for strengthening bonds among participants and for offering opportunities to experiment with and develop their projects.
Throughout the year, participants can further develop their practice through targeted support, including one-to-one tutorials and peer cross-crits. In the second year of the AltMA, we will work together on an optional exhibition and public showcase of the participants’ research and projects. This presentation will be developed together and can take the form of a dinner, a physical art show, a publication, a film screening, etc.
Guest speakers
Our roster of speakers includes Asunción Molinos Gordo, Aaron Cezar (Delphina Foundation), Institute for Genomic Gastronomy, Eduardo Castillo-Vinuesa (Foodscapes), Michael Marder, Salma Serry, Grandeza Studio, Rowan Deer, dr. masharu, Patricia Kaishian, Melanie Bonajo, Federico Campagna, Abena Offeh-Gyimah, Suzanne Bernhardt & Philipp Kolmann, and more. For the updated list, visit our website.
Applications
Prospective participants are asked to fill out a form on our website, sharing their contact details, a short paragraph explaining why they are applying for the altMA, examples of previous work, and a short description of a project or idea to develop as part of the course. Please note that we just use the project proposal to get an idea of your interests and how you work, and it does not mean that this is the project you will necessarily develop during the studies. Applications close March 15, 2025, with participants notified between April and May 2026.
Enrollment
Successful applicants for the full AltMA will have up to ten days from receipt of the acceptance letter to pay for their course and secure their place. Please make sure you are ready to enrol by April. Instalment payments will be available depending on your bank and country of residence. Unfortunately, we are not able to offer any instalment plans that are not operated automatically.
For the online course, participants can purchase access directly without an application. For more information, please visit here. Or email us at kitchen@thegramounce.com.
