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About

Food, in its ubiquity, transcends language. I believe that by applying its powers of communication as a medium it is possible to impart the wisdom of sustainable consumption to others.

Writing and design are integral to my interest in the future of food; where design allows me to visualise my thinking, writing enables me to verbalise it. Both forms of communication are now integral to my practice. At the confluence of the two, I recently launched Finger Food Magazine: a contributor focussed space for stories, artwork, and essays, in any and all mediums, exploring cooking, craft, and creation.

I have taken my interest in exploring the future of food into my studies. In my current research, bread is my touchstone: it’s entwined history with agriculture; the infrastructural problems it causes; and the potential solutions it presents. My inquiry also focuses on queering food; how we can interrogate contemporary consumptive norms by altering our practises.

              

I find strength and inspiration in knowledge, and when I am not studying or writing I am usually reading. In my free time I regularly return to Bath, my hometown, to spend my time in the countryside, learning the language of the landscape and teaching myself botany through drawing and foraging.

Contact

+44 7540 052379

contact@barneypaufood.com

@barneypau

CV

[2022]

Published

Greening the Grey, for The Preserve Journal [Issue 7],

The Botany of Dereliction, for Eyesore Magazine [Issue 5].

[2021]

Studying

MA Art & Ecology at Goldsmiths.

Chef at

Site London.

Published

The Trouble with Taxonomy, for The Preserve Journal [Issue 6].

Terram Pannis, for Filler Zine [Issue 5].

Other

Launched Finger Food Magazine [Issue 1].

[2020]

Chef at

Site London,

The Fields Beneath,

Mother Works.

Events

Invited speaker on ethical consumerism for "Survival and Success Conference"

[audio available here]

Other

Founded Finger Food Magazine.

Published

Familiarity, for The Preserve Journal [Issue 5].

From Kneading Dough to Wedging Clay, for Horrid Covid Magazine.

From Kneading Dough to Wedging Clay, for Eyesore Magazine.

The F Word, with Eyesore Magazine.

[2019]

Chef at

The Fields Beneath

Palm Greens

Unity Diner

Events

Private chef catering

Self-organised supper-clubs

Canapés catering

Studying

Cooking diploma at The Vegan Chef School

[2016-18]

Freelance design work

Graduate BA Graphic Design at Central Saint Martins