September 23 from 17:00 to 20:00
Residences of the Royal House of Savoy - Castello di Rivoli - Teatro del Museo
Piazzale Mafalda di Savoia
10098Rivoli


Special Event

The Forms of Contemporary Art: Amar Kanwar, Carolyn Christov-Bakargiev and Davide Scabin

SEVS01
Slow Food Members Price € 20
Full Price € 25
Theme: Encounters with Cuisine Food Culture Events in the Royal Residences
Tag: Food and ArtIndiaAsia


The Scene of Crime is a film that visually maps the region of Orissa in eastern India. The land here, used to grow hundreds of native varieties of rice by the peasant farmers, is today being targeted for acquisition by multinationals. The film documents the social conflict between the local people defending this biodiversity and the companies seeking to adapt the land for the production of GMOs. Presenting it in Italy for the time will be the Indian artist Amar Kanwar, who makes films and multimedia installations that investigate the relationship between humans, the environment and the landscape, together with Carolyn Christof-Bakargiev, director of the Castle of Rivoli and the Gallery of Modern and Contemporary Art in Turin. The event will finish with a presentation by Davide Scabin, a chef who has created a direct link between art and the kitchen, who will propose a menu of two dishes made using ancient and endangered foods safeguarded by heroic farmers.

The project will be implemented in collaboration with the Castello di Rivoli and with the support of Friends of the Museum.


Online ticket sales are now closed. During the days of the event (September 22-26), all remaining tickets will be available at the Event Reception on the ground floor of the Regione Piemonte building in Piazza Castello and at the reception of Eataly Torino Lingotto. Tickets for the conferences will also be available directly at the Carignano Theater.

An Event by
 Città di Torino
 Slow Food
 Regione Piemonte
In collaboration with
Mipaaf
With the contribution of
 
Official Partners
 
 
 
 
 
 
 
Supporters of the Terra Madre Foundation and Slow Food
 
 
 
With the support of
 
 
 

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