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Next exhibition: Alcova Milano 2025
Next exhibition: Alcova Milano 2025
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1,033 Tangerines

by AnanasAnanas

Eating goes beyond a cultural and political act, it is a necessity beyond whim. However, we do little to assimilate certain ethical understandings about our relationship with food. Through this installation, a tangible reflection is made about the respect for raw materials, natural resources and their future. Ananas Ananas addresses issues around the food production chain, specifically the amount of water going to waste with our residues left unwanted. By illustrating the similarities and the ways we use and abuse resources, we are asking ourselves if we’re taking what we want or what we need.

It takes 17,572.84 gallons of water, represented by the amount of water in the pool, to produce 200 pounds of tangerines or approximately 1,033 pieces. The tangerines are installed on rotating stainless steel vessels for guests to eat during the duration of Alcova. The studio is committed to communicating the importance of eating with the seasons and supporting local and sustainable farming systems.

The designers work explores the transformation of stainless steel sheets in different formats. These motorized rotating vessels are their first large scale reinterpretation of one of the studio’s tableware objects. By bending with the help of gravity and force the material shapes itself, allowing the piece to take an innate alteration.

Ananas Ananas is a food-art studio founded by Verónica González and Elena Petrossian. Their work focuses on creating edible installations,dining experiences and experimental tableware objects that encourage their audience to interact with food in a multi-sensory and experimental way. These experiences are intentionally temporary, meant to be enjoyed mindfully and to facilitate intimately present moments. The art studio is deeply committed to rethinking food production systems and highlighting real, meaningful actions against food waste. The duo seeks to connect and immerse the audience on an individual and collective level in the food they eat.
Since 2019, they produce works in exhibitions, openings and spaces for artistic and commercial purposes.
Based in Los Angeles and Baja California, Working worldwide.