Lindsay Kelley

Working in the kitchen, Lindsay Kelley’s (she/her) art practice and scholarship investigate how the experience of eating changes when technologies are being eaten. Her first book, Bioart Kitchen: Art, Feminism and Technoscience (London: IB Tauris, 2016; reissued Bloomsbury 2022), considers the kitchen as a site of knowledge production for art and science. Her second book, After Eating: Metabolizing the Arts (MIT Press), claims digestion and metabolism as key cultural, creative, and political processes. She is currently working on Baking Strange: Recipes for Privation, Survival, and Flourishing. This book emerges from an Australian Research Council Discovery Early Career Researcher Award (2019-2024).

Prior to joining SAIC, Kelley was Associate Professor of Contemporary Art and Head of Sculpture at the Australian National University School of Art & Design on unceded Ngunnawal-Ngambri land (Canberra). She has exhibited and performed internationally, and her published work can be found in journals including parallax, Catalyst: Feminism, Theory, Technoscience, Australian Feminist Studies, and Environmental Humanities.

She holds a MFA in Digital Art & New Media (Starvation Seeds supervised by Elizabeth Stephens, Elliot Anderson, and Amy Balkin) and a PhD in the History of Consciousness (Bioart Kitchen: Art, Food, Ethics, supervised by Donna Haraway, Warren Sack, and Margaret Morse) both from the University of California on unceded territory of the Awaswas-speaking Uypi Tribe (Santa Cruz).

Hansen Scandinavian Friendship Scheme in collaboration with Alia Parker, Naomi Hay, and Pia van Gelder (Australian National University, 2024); Postgraduate Research Supervisor Award, Arc Postgraduate Council (UNSW Sydney, 2018); Disability Resource Center Award for superior efforts in implementing Universal Design in Instruction principles (University of California Santa Cruz, 2010).

Selected journal articles & book chapters: Kelley, Lindsay. 2024. “Kitchen Futures: Participatory Taste Workshops and the Battle for Together.” Australian Feminist Studies, 1–18; 2023. “Invert Syrup, Feminist Snap: Anzac Biscuits and Feminist Resistance to Imperial Logics.” Catalyst: Feminism, Theory, Technoscience 9 (1); 2022a. “Biscuit Production and Consumption as War Re-Enactment.” Continuum: Journal Of Media & Cultural Studies, July; 2022b. “Everyday Militarisms in the Kitchen: Baking Strange with Anzac Biscuits.” In Food in Memory and Imagination: Space, Place, and Taste, edited by Beth Forrest and Greg de St. Maurice, 239–52. London: Bloomsbury; 2020b. “Geophagiac: Art, Food, Dirt.” In Thinking with Soils: Material Politics and Social Theory, edited by Anna Krzywoszynska, Céline Granjou, Juan Francisco Salazar, Manuel Tironi, and Matthew Kearnes, 191–211. London: Bloomsbury; 2017a. “Cooking and Eating across Species: Natalie Jeremijenko’s Cross(x)Species Adventure Club.” In The Taste of Art: Cooking, Food, and Counterculture in Contemporary Practices, edited by Sylvia Bottinelli and Margherita d’Ayala Valva, 279–92. Fayetteville, AR: University of Arkansas Press; 2017b. “The Political Life of Cancer.” Environmental Humanities 9 (2): 230–54; 2014. “Tranimals.” TSQ: Transgender Studies Quarterly 1 (1-2): 226-228; Kelley, Lindsay, and Eva Hayward. 2013. “Carnal Light.” Parallax 19 (1): 114–27.

Selected Exhibitions, Curatorial & Performances: Kelley, Lindsay. 2024. After Eating at Futures: Mapping the Terrain of Creative Inquiry, Australian National University School of Art & Design Gallery, June-July; 2024. Art Meat Flesh. Science Gallery Naarm (Melbourne) in collaboration with Melbourne Food and Wine Festival with Oron Catts, Cal Callope, Paul Iskov, Andrew Laslett, Jialing Deng, and Peter Wright, March 22-23; 2024. Baking Strange at Aftertaste, Fairfield City Museum & Gallery, Fairfield NSW, April-August; Kelley, Lindsay with Ari Heinrich (curators). 2023. Meng-Yu Yan solo exhibition, Double Witness, Australian National University Centre for China In the World gallery, April-June; Kelley, Lindsay. 2023. Breakfast with an Alpaca at Fermenta, Kandos NSW, 13 March; 2022. Dysphagiac at Learning from Lived Experience Big Anxiety Festival Naarm. October; Tasting History: Frybread, Culture, and National Identity at Emerge: Eating at the Edges, Arizona State University School for the Future of Innovation in Society with Leonardo and Mesa Arts Center in collaboration with Erickson Billy (Blue Naadą́ą́ Sweets) and Hope Peshlakai (Hope’s Frybread), November 19; 2020. Bake Together: Anzac Biscuits Live. Collective Anzac biscuit baking via Zoom in collaboration with culinary historian Allison Reynolds. 23 April; 2019. Tasting History: Biscuits, Culture, and National Identity, a participatory taste workshop at CEMENTA 19 Contemporary Arts Festival, Kandos, NSW, Australia, 22-23 November; 2019. Hearts & Minds: A Tissue Phantom Tasting with the Laboratory for Expanded Design at the Powerhouse Museum of Applied Arts and Sciences, 11 January; 2018-2019. Ballistic Bundts at Human Non Human. Sydney, Australia: Powerhouse Museum of Applied Arts and Sciences, October 2018-January 2019.

My teaching aims to empower students to dismantle systems of oppression.