IMBISS: A Working Group - Episode 2: Butter/Im

The second “IMBISS: A Working Group” session, by Hannah O’Flynn, will explore butter’s entanglement in the British colonisation of Ireland. Episode 2 will be a collective butter making workshop for which Liu Chao will read historical text fragments on the history of how British colonialism made of Irish butter an export product and key element of a triangular trade that connected it to the cod producing colonial project of Newfoundland, the Caribbean plantations and the slave trade.

IMBISS: A Working Group

“IMBISS: a working group” is a series of study groups, workshops and performances around the kitchen table that think food as that which is simultaneously life sustenance, a cultural ecosystem and a political product. Its curriculum looks at the intersections between eating practices, culinary histories, food production and trade, and global politics.

Each of the series’ sessions will focus on a different food item or practice and open up its political history. They will be looking at how these intersect with colonial histories, global capitalist trade routes, processes of racialisation, gender politics, economic uneven development, histories of revolutionary organising, and others.

This project is being developed with the support of the Rosa Luxemburg Stiftung.