In Stranger Lands: Cocoa's Journeys to Asia
Nguyen Art Foundation (NAF) proudly presents In Stranger Lands: Cocoa鈥檚 Journeys To Asia 鈥� a two-part exhibition curated by Caroline Ha Thuc, featuring 17 newly commissioned artworks by established artists working across Asia. It is the first edition of the Asian Cocoa Project, a touring multidisciplinary project dedicated to the culture and history of cocoa in Asia.
For many of us, the taste of chocolate evokes childhood memories, sweetness, and the warmth of family. In Asia, chocolates were often brought back from visits to faraway countries and received as gifts with excitement and pleasure.
Today, chocolate is no longer considered an 鈥渆xotic鈥� luxury item. In addition to Western brands, many Asian countries have developed their own chocolate industries, incorporating flavors and ingredients that resonate with Asian palates. However, what lies behind the chocolate bars that we see daily on supermarket shelves remains, for many, unknown territory.
Is cocoa produced in Asia? Why has chocolate been absent for so long from the Asian culinary landscape, and can local producers meet today鈥檚 growing demand? Who are the farmers cultivating cocoa in the region, and what are the challenges they face when asked to scale up production in a sustainable way?
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Nguyen Art Foundation (NAF) proudly presents In Stranger Lands: Cocoa鈥檚 Journeys To Asia 鈥� a two-part exhibition curated by Caroline Ha Thuc, featuring 17 newly commissioned artworks by established artists working across Asia. It is the first edition of the Asian Cocoa Project, a touring multidisciplinary project dedicated to the culture and history of cocoa in Asia.
For many of us, the taste of chocolate evokes childhood memories, sweetness, and the warmth of family. In Asia, chocolates were often brought back from visits to faraway countries and received as gifts with excitement and pleasure.
Today, chocolate is no longer considered an 鈥渆xotic鈥� luxury item. In addition to Western brands, many Asian countries have developed their own chocolate industries, incorporating flavors and ingredients that resonate with Asian palates. However, what lies behind the chocolate bars that we see daily on supermarket shelves remains, for many, unknown territory.
Is cocoa produced in Asia? Why has chocolate been absent for so long from the Asian culinary landscape, and can local producers meet today鈥檚 growing demand? Who are the farmers cultivating cocoa in the region, and what are the challenges they face when asked to scale up production in a sustainable way?
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