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Visions of Brazil: Reimagining Modernity from Tarsila to Sonia Ocula Report Visions of Brazil: Reimagining Modernity from Tarsila to Sonia 18 May 2019 : Fawz Kabra for Ocula

Bridging almost a century of Brazilian art, Visions of Brazil: Reimagining Modernity from Tarsila to Sonia at Blum & Poe in New York (30 April–22 June 2019), hosted in collaboration with Mendes Wood DM, offers a rereading of Brazilian Modernism through the works of artists practising at different times, from the 20th century through to the...

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Reiko Tomii Ocula Conversation Reiko Tomii

In 1969, Horikawa Michio, schoolteacher and member of the artist collective GUN (Group Ultra Niigata), filled out the customs paperwork to mail a one-kilogram river stone from Niigata, the proverbial 'backside of Japan', to President Nixon. In return, Horikawa received a thank you note for this 'most unusual Christmas gift'—a muted anti-war...

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Yun Hyong-keun in Venice: The Artist Behind the Paintings Ocula Report Yun Hyong-keun in Venice: The Artist Behind the Paintings 4 May 2019 : Sherry Paik for Ocula

'He was not a "political" kind of person. He just wanted to be honest and straight. But it was not easy in Korea to live like that,' writes curator Kim Inhye on artist Yun Hyong-keun. For much of his life, Yun lived in proximity to some of the most tumultuous moments in modern Korean history, from which he emerged as a pioneer of abstract...

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Related Press

The intangible art of gimjang

Fi Churchman Art Review First published on 25 August 2016
Assortment of pickles at Jin Go Gae, New Malden. Image courtesy of Art Review. 

About two months ago, T and I went to Southwest London’s K-Town (otherwise known as New Malden, an area that has one of the largest communities of expat Koreans in Europe) in search of pickles. As we were exploring our way through plates of assorted preserved vegetables, with staff and fellow diners eyeing our particular menu choices, one thing became awkwardly clear: that I knew very little about Korean food etiquette. I decided to begin my education by learning to make kimchi, the Korean staple of fermented vegetables, a process that not only led to a recipe but also to finding out about Korean culture and history.

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