When art and food bring people together at Kareron Food Lab

Kareron Food Lab is an initiative led by Eclosia. Located in Moka, it is a hybrid space dedicated to training chefs in Mauritian gastronomy, with knowledge and expertise passed on by Chef Nizam Peeroo. It is a place where people collectively contribute to nurturing and preserving our culinary cultures.

It was here that researchers, artists, and members of the public gathered one April afternoon for “Response-Ability,” an exploration combining art, food, and collective practices. At Kareron Food Lab, ideas take shape, are articulated, and become something that can be shared.

Developed over a year-long residency, the event opened with a participatory workshop focused on fermentation in tropical environments. Guided by Aurélie Calou, participants prepared 'tepache' using pineapple peels, ginger, and sugar. “You’re going to cut, experiment. Enjoy it, learn from it,” said artist Mati Jhurry as she introduced the interactive session.

The themed day also featured a presentation by culinary designer Glenn Espinosa. His work examines the often-overlooked details of a meal. Through printing techniques and edible materials, he highlights “crumbs” - the discreet traces left behind on the table - prompting reflection on our relationship with leftovers, consumption, and value.

At the heart of the event was the concept of “Response-Ability,” inspired by the ecofeminist ideas of author Donna Haraway. Rather than simply reacting to crises, the concept encourages people to remain present, attentive, and engaged with the world, even amid uncertainty and complexity.

The exhibition reflects the philosophy of Resort, the artists’ collective behind the project. Described as “a space of care for artists, by artists,” the collective seeks to create forms of support and collaboration in a context where such opportunities remain limited.

The afternoon continued with a guided tour that expanded on these reflections. “How can we remain sensitive, even in the midst of chaos?” asked Mati Jhurry while presenting the artistic approach behind the exhibition.

The artworks explored this question through a variety of mediums. Annabelle Ah Chong’s installation, made from compost and reclaimed materials, was designed to decompose and return to the earth. Karen Pang’s photographs explore food as a silent language of affection within families. Kim Yip Tong offers a sensory approach to endemic plants, while Aliya Chojoo presents an evolving archive of recipes and personal stories.