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Food of War embarked on its inaugural collaboration with a scientist, Dr. Martin Hajduch, at the Research Institute of Plant Genetics and Biotechnology at the Slovak Academy of Sciences. In a bid to enhance engagement, members of the collective presented highlights of his research on a vodka gelatine tray, offering audiences a unique opportunity to both taste and learn. The choice of vodka, a staple product of Chernobyl, coupled with gel staining, a technical procedure central to his research, created a conceptual fusion that resonated with the ethos of Food of War.


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