Education from Below is a two-year collaborative programme organised between the Rijksakademie van beeldende kunsten, Amsterdam, MACBA, Barcelona and WHW, Zagreb.
Education from Below explores art as a place for dialogue, collective learning and imagination. Education doesn't belong only in institutions, but it can be horizontal and come from below, from communities.
The project recognises that art practices can dislocate the usual hierarchies of what should or should not be learned and traditional divisions between theory and practice, and that knowledge does not have to be based on accumulation, but rather on sharing and mutual learning.
The partners will explore new models of art practice based on collective learning and will generate a network of institutions and professionals for sharing methodologies.
Education from Below links three independent programmes for artists, Rijksakademie van beeldende kunsten, PEI at MACBA, and WHW Akademija that each provide important opportunities for artistic development outside of formal education systems. The project will be realised over the course of autumn 2019 – autumn 2021 through seminars, study groups, artist residencies, exhibitions, series of lectures, an international conference, a collective reader and a common web platform, involving many artists, thinkers and educators.
A series of cooking classes initiated by artist and Rijksakademie alumnus Donghwan Kam in conjunction with the Rijksakademie’s Workshop Social Practice, Framer Framed and the community of BOOST.
Artist Donghwan Kam started Culinary BOOST as a continuation of the ‘Communal Kitchen’ that he organised at the Rijksakademie during his residency in 2019. This time he has teamed up with BOOST Amsterdam which is a unique meeting place in Amsterdam for newcomers and residents to learn together.
Three BOOST culinary classes take place at the BOOST community centre and at Framer Framed. BOOST chefs Hamo & Mohammed, Teferi and Doaa share Sudanese, Ethiopian and Jordanian recipes respectively. Besides the experience of cooking and learning together, the sessions focus on a broader exchange, based on the principle that often the best conversations take place in the kitchen.