PROJECTS

1. Root Carrier Exhibition
(2026)

Undisciplined Ethnobotany
Society for Ethnobotany Annual Congress
Orangerie, Jardin des Plantes de Montpellier
Montpellier, France

Materials:
Incense sculptures made with Artemisia;
Dried Artemisia vulgaris and
Artemisia argyi plants
Photography: Miguel Teodoro

Root Carrier is part of the SEB Ethnobotanical Congress at the Institute of Botany in Montpellier, presented as an interdisciplinary dialogue with academic researchers. Expanding on my ongoing research, the exhibition explores narratives of “non-natives” from both ecological and social perspectives.

Through mixed-media installations that engage reading and smell, the work traces the intertwined histories of Asian Artemisia species and the Cambodian-Teochew diaspora community in Paris, particularly the women who gather at the temple in the 13th arrondissement.

The project emerged from encounters with Asian Artemisia in Europe and the speculative histories of its arrival, linked to the 19th-century French occupation of Indochina. By connecting plant migration with family migration stories across generations, the research reflects on the complexities of “non-native” identities shaped by migration and colonial histories.

2. Uma Braça (2026)

Umbigo Lab & Loulé Criativo
Fiber Research & Making
In collaboration with Miguel Teodoro
Faro, Portugal

This residency explores the two endangered crafts of Algarve’s local plants — palma (Chamaerops humilis) and esparto (Macrochloa tenacissima) fiber weaving in Loulé, Portugal. Conducted in collaboration with Portuguese artist Miguel Teodoro and local master artisans, the project investigates how these traditional techniques, passed down through generations, embody both material knowledge and the transformations they bring to local ecology, agro-systems, and economic systems. The research focuses on understanding the physical properties of the fibers, the gestures and processes involved in their crafting, and their connections to the landscape and community life of the region. By engaging directly with artisans and experimenting with form, texture, and weaving methods, the residency reflects on how these nearly lost crafts can inspire new approaches to contemporary art, fostering a conversation between heritage and co-creation while emphasising the fragility and resilience of traditional craft practices.

3. Fungi Tasting (2025)

Het Nieuwe Instituut
FUNGI: Anarchist Designers
Exhibition curated by
Anna Tsing
& Fei-Fei Zhou

Photography: Iliana Michali

This tasting was created to accompany Fungi Anarchist, an exhibition curated by Anna Tsing and Feifei Zhou. Conceived as an extension of the exhibition space, the menu engaged fungi as living collaborators—organisms that shape human cultures, ecologies, and ways of being together.

Through fermentation, mycelium-based foods, and traditional Chinese food fungal practices, the tasting traced how humans have learned to work with fungi over time: cultivating transformation, preserving food, and building shared flavors across places and generations. The dishes emphasized slowness, care, and process rather than spectacle.

The act of eating became a form of encounter—another way of entering the exhibition. Taste, warmth, and texture opened a
sensory dialogue with the ideas in the space, inviting participants to experience fungi not only intellectually, but bodily
and collectively.

4. Tidal Dinner (2025)

Oasis Residency
Cultivamos Cultura
San Luís, Odemira,
Alentejo, Portugal

By the Mira River, where freshwater meets the tide, this residency explored the river’s ecology through food- and water-related practices such as fishing, harvesting, and foraging. The research traced the presence of displaced plants and local materials, revealing how edible species and traditions both shape and are shaped by the river.

Through the idea of “water-foraging tools,” the work combined basketry, textiles, and ceramics, creating objects that serve as both practical tools and vessels for storytelling. Using materials gathered from the landscape, these tools became a bridge between migratory culinary knowledge and local food traditions, exploring how flavors, techniques, and ecological practices intertwine.

The residency culminated in an open studio and Tidal Dinner, a communal meal prepared with Nepalese cook Ambika, where plants, herbs, and seaweed from the river’s edge became ingredients for sharing stories and place.

5. Zo Zoih
Food and Foraging Workshop (2025)

Research, Foraging
Communal Event / Workshop
Culture Moves Europe
Mobility Grant
Paris, France.

Often dismissed as a common weed in Europe, Artemisia holds deep medicinal, cultural, and spiritual significance in Chinese traditions. This project centers on reconnecting with Artemisia during the Dragon Boat Festival by leading a foraging walk in the forests around Paris with Jeunes Teochew in France, where participants learn to identify the plant, explore its healing properties in Traditional Chinese Medicine, and uncover its role in Teochew folklore. After harvesting, we gather at the Teochew diaspora association in Paris to prepare a traditional kueh using the freshly foraged Artemisia, fostering kinship through shared culinary and cultural practices. This experience invites reflection on diaspora identity, ancestral wisdom, and ecological resilience, weaving together food, memory, and community.

6. Photosynthetic Breath
(2025)

Future Food Research & Editorial
&Tasting At Alga Farm
Den Hoorn, Netherlands

Photosynthetic Breath explores the applications and histories of microalgae, not only as a futuristic protein source, but as an ancient organism embedded with ecological and cultural wisdom. Moving beyond the dominant “future-saver” narrative, the project situates micro-algae within a broader conversation with food and agricultural knowledge, spanning both ancient practices and contemporary learnings.

The research unfolds through an editorial publication, fermentation experiments working with micro-algae and other microbes -
such as the culture of kefir, and a public tasting event that showcases microbial ecosystems and their roles in sustaining

healthy environments. Through site-specific research, culinary experimentation, and co-creation with micro-algae, the project looks into its nutritional potential and ecological significance.

7. Edible Infrastructures
(2025)

Edible Infrastructures:
Mixed Media Food Presentation
Street Food and Architecture
Het Nieuwe Instituut

Duration: 1.5 hours (participatory tasting)
Materials: Sticky Rice folded into bamboo leaves, homemade tofu, wild chives, woven basket
Photos by Marieke Feldhaus.

This tasting project explores the street food cultures of Southern China, where food is not merely consumed, but serves as a means of gathering, a medium of exchange, and a repository of cultural memory and self-learning. It draws from observations of the street’s hustle, a space where people meet, nourish one another, and engage in spontaneous acts of hospitality and knowledge-sharing.

Street food as a vernacular architecture in edible form. Each dish embodies improvisation, adaptation, and the ingrained discipline of the self-giver: the cook who rises at dawn, the vendor who claims a patch of pavement, the family who repeats inherited gestures of food-making.

GRAPHID DESIGN WORK