When people think of art, they generally think of paintings and sculptures, poetry and even the culinary arts.
However, the founders of Cousoumeh Collective have ventured into socially engaged art where they use food as the medium to create safe spaces, promote gatherings, open discussions about cultural practices, art, engendering care for oneself and one's community.
Shanice Smith, who co-founded Cousoumeh with Barbadian Katherine Kennedy and Trinidadian Joshua Cabral, said their art is research-based across the Caribbean and the diaspora.
“This project is an art project, but not the stereotypical notions of what art often is considered to be, paintings and drawings. Our work falls under what is known as a social practice or social engagement practice.
“It is an art medium that focuses on engagement through social discussions, interactions, data collection and research. So for us, we've been using food as a medium to promote and foster safe spaces and promote not only a cultural exchange but lead guided discussions.”
The contemporary visual artist said each event is crafted around a theme, exploring what can be achieved by allowing creativity, thoughts and ideas the opportunity to “combine, ripen and reach maximum richness.” The sessions are then documented using pictures, videos, interviews and research.
According to the organisation’s website, cousoumeh is a creolised word of French and African origin which can be loosely defined as: to allow ingredients/food to simmer or marinate for an extended period of time.
[caption id="attachment_982197" align="alignnone" width="768"] People of the Caribbean diaspora enjoy a BBQ lime as part of Cousoumeh Collective's socially engaged art project in Seattle. -[/caption]
The idea stemmed from her last two residences in the US in Vermont and New York in 2019.
“In Vermont, I felt really out of place. My group had the largest number of people of colour so we would meet and cook and share food. On my blog I did write ups on the experience.
“I always thought these things were normal but, according to the responses I got to it, it seems people just meeting and cooking and talking was not something usually done outside of the Caribbean. And it became an entire project on its own.”
Smith met Kennedy, a contemporary visual artist, writer, curator and cultural practitioner in 2016 at another residency for Caribbean artist. They wanted to continue collaborating and kept in touch.
Smith had previously worked with Cabral, a chef who owned a catering company and is a mental health technician and art enthusiast, and she asked if he would be interested in the project.
“In sharing Caribbean cuisine in these settings, where artists of multiple cultures and backgrounds gather, a different kind of understanding and dynamic was cultivated between the artists and community members.
“International residencies are full of creative energy but can still pose challenges around cultural disconne
