CHEF, PROVOCATEUR

TUNDE WEY

 
 Tunde Wey, Blackness in America Dinner Series: Austin Edition,   Austin, TX,   2016. 

Tunde Wey, Blackness in America Dinner Series: Austin Edition, Austin, TX, 2016. 

SAARTJ, 2018

The chef and cultural critic Tunde Wey uses food to create provocative and transformative experiences. For his SAARTJ project, Wey will cook and present food in various spaces in Nashville to confront issues of race-based wealth disparity, discriminatory development, economic and social agency, and the ways that consumptive acts demonstrate status and privilege. SAARTJ is named after Saartjie Baartman, the South African woman who was displayed in nineteenth-century Europe as a freak show attraction due to the size of her buttocks. “Baartman's story represents, among other things, the objectification and exploitation of Black, African, and female personhood,” writes Wey. “The SAARTJ dinners are about confronting exploitative systems.” Wey is interested in how food systems can reinforce democratic ones for encouraging a community’s self-determination. 

Wey is currently seeking community partners—churches, restaurants, culinary schools, or other spaces. If your group or business would like to host Wey's project, please get in touch.
 

Recent Press:

John T. Edge, "The Question of Dinner," Oxford American, Spring 2018, Issue 100.

Ethan Payne, "The Question of Dinner: A Conversation with Tunde Wey (video)," March 13, 2018.

 

 
 

Community Partners

To be announced.