Food for Thought
This year’s Duncanson Artist-in-Residence at the Taft Museum of Art is internationally renowned culinary artist and writer Tunde Wey.
A Nigerian immigrant artist, writer, and chef, Wey works at the intersection of food and the political economy. He uses art, media, food, and dining spaces to confront disparities in material conditions and attempts interventions to address these socially constructed inequalities.
Duncanson Artist-in-Residence Events
Documentary Screening | Hard to Swallow
Esquire Theatre, 320 Ludlow Ave.
Saturday, April 20, 2:30–4:30 p.m.
Hard To Swallow is a poetic food series chronicling the life and perspective of Nigerian culinary artist and writer Tunde Wey. Essayistic and experimental, the series recounts Wey’s burgeoning career while building a critique of the social structures that disenfranchise Black people globally. In partnership with Cincinnati Black Pride, the screening will follow with a Q&A with Tunde Wey and co-creator Theo Schear.
This is a FREE event! Registration required.
Panel Discussion | Cincinnati Chefs
Findlay Market, 1801 Race St.
Sunday, April 21, 1–3 p.m.
(Part of the Findlay Kitchen Tasting Event,
10 a.m.–4 p.m.)
Enjoy an afternoon of gastronomic exploration with Wey alongside Black chefs including Chef Jeff Harris (Nolia), Chef Gabi Odebode (AfroMeals), and Chef Mona Bronson-Fuqua (Je Nais Se Fuqua), with specializations from New Orleans cuisine to West African to food waste and food insecurity respectively.
This is a FREE event! Registration not required. Tastings may include a fee.
Immersive Experience | Privileged Dinner
WAITLIST ONLY
Saturday, April 27, 6–7 p.m.
Join Wey, in partnership with Wave Pool for an evening exploring issues of race, class, and justice using food as the medium—merging a social practice art project with social experimentation.
This is a FREE event! Tickets have sold out, Please contact education@taftmuseum.org to be added to the waitlist for this event.
Throughout his globe-spanning career, Wey’s work engages systems of power from the vantage point of the marginalized other, focusing particularly on how economics and finance impact the working-class Black community globally.
Wey’s work has been written about in the New York Times, the Washington Post, Vogue, GQ, and on NPR. His own writing has been featured in the Boston Globe, the Oxford American, the San Francisco Chronicle and on Bloomberg CityLab. He is a recipient of Tulane University’s Monroe Fellowship (2022) and a Ford Foundation JustFilms Grant (2019–2020). Wey was named a Time Magazine Next Generation Leader (2019) and was profiled in the New York Times feature, “16 Black Chefs Changing Food in America,” (July 16, 2019). He is currently working on a book of essays for MCD Books (a division of Farrar, Straus & Giroux).