RETASTE: Rethink Food Resources, Losses, and Waste 4th International Conference, Heraklion, Greece, September 25-27, 2024

Ina Jessen

Guest Professor, Hamburg Academy of Fine Arts

Ina Jessen

Guest Professor, Hamburg Academy of Fine Arts
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Biography

Dr. Ina Jessen is art historian and curator. She is Guest Professor for Art Theory and Material Research at the Hamburg Academy of Fine Arts. Ina Jessen has been investigating food as an art material in curricular research and exhibition projects since 2010. She is currently editing the ‘Encyclopedia of Food as Art Material’ together with Dr. Fabiana Senkpiel. In 2019, the volume ‘Metabolisms. Food as Artistic Material’ was published (ed. by Dr. Isabella Augart and Dr. Ina Jessen). Together with Dr. Dirk Dobke, she curated the exhibition and catalogue ‘Pressed. Squeezed. Squashed. Dieter Roth – Material and Printmaking’ (Falckenberg Collection / Deichtorhallen; Bündner Kunstmuseum Chur, 2022-2023), in which food was an important subject of the work. As curator of the Dieter Roth Foundation Hamburg, she was in charge of the collection and numerous international exhibition projects for many years. With the work ‘A German Painter. Otto Dix and National Socialism’, Ina Jessen graduated from the University of Hamburg. As the curator of the exhibition ‘Dix and the Present’ (2023-2024), she combined her art historical and political research with the works by 51 world-renowned artists at the Deichtorhallen Hamburg. During her art history career, she worked as a research assistant to Professor Françoise Forster-Hahn (University of Riverside, California) and at the ‘Degenerate Art’ research centre at the Department of Art History at the University of Hamburg. She has been teaching at various universities since 2015. Her publications and teaching focus on political topics of classical modernism, food and material references and artistic techniques as well as interdisciplinary collaborations in theory and practice. She has received awards and research grants from the Getty Research Institute, Los Angeles and the Common Ground Research Network on Food Studies, New York, among others.