Imogen sees food as more than a basic human necessity— she uses it as a visceral language and an artistic medium. The intimate ritual of eating breaks down barriers, triggers emotional responses and imprints powerful memories. By creating multi-sensory culinary experiences such as interactive workshops and edible installations, her work falls at the unique intersection of culture, design and cuisine. Imogen Kwok lives and works in London, UK. She graduated with an MA in History of Art from the University of St. Andrews in St Andrews, Scotland. She holds a Grand Diplome from The French Culinary Institute in New York City, NY and has trained at Michelin-Starred restaurants such as Eleven Madison Park and Blue Hill Stone Barns.
- Phillips Auction EditorialArticle for Phillips Auction, 'If Artists Were Recipes'. Imogen created the following dishes invite you to experience four editions from the Phillips June London auction from a unique, culinary perspective. The concept and technique of four artists’ works (by Andy Warhol, Francis Bacon, Roy Lichtenstein and Alex Katz) have been re-interpreted through ingredients and cooking methods—bringing these artworks to the plate.
- Emalin and Sung Tieu OpeningReception for the opening of Sung Tieu's 'What is Your |x|?' with Emalin. Tieu is a German-Vietnamese artist whose work takes place at the intersection of transnational movement, global capitalism and the cultural incursions of dematerialised art traditions. Tieu’s own emigration from Vietnam to Germany is central to her work, impelling her to address Post-Cold War histories and the diasporic experience of unfixed temporal and spatial certainties.
- Home of HaiInterview with Home of Hai, a project that creates bags and accessories out of ethically sourced silk from China, inspired by traditional Shanghainese designs. Imogen created a recipe in response to the brand's collection, in particular, their Little Lilac Bag made from Chinese mulberry silk. See here for the whole feature on their online platform, Hai Society.
- Bound MagazineFor Bound Magazine, a biannual publication and digital platform that deals with the world of matter and explores the connections between objects and their owners. Bound gives special importance to its participants’ different points of view and the relations they establish with artifacts, stimulating the readers through a powerful visual content. In these photo series, Imogen used fresh produce to reflect how the pandemic has drastically altered our sense of reality and relationship to physical