It is with the support of the Goethe Institut and the support of Tuniso-German cooperation in the field of ecology and environmental protection, that the Broudou collective has just published a set dedicated to olive oil.
In 232 pages, the Broudou collective has just published a most singular work about olive oil. It was the second volume of Bradou which, in January 2022, had published a first opus devoted to bread.
Publication of Tunisia Food Future, this volume continues the same approach previously initiated by the collective. This platform evolves at the fertile and sometimes imperceptible confluence of art, ecology and food.
Space of artistic creation and experimentation, Broudou and its extension food future imaginaries, invest a global cognitive field – here olive oil – to decrypt it according to various approaches and in an assumed interdisciplinarity.
This collective project is controlled by three energies which combine their reflections and their professional profiles. Aziza Gorgi is an artist and designer who works on several supports including the editorial. Emily Sarsam, artist and cultural programmer, is focused on creative project management. Yasmine Houamed is for his part researcher in food anthropology.
This trio brought together nineteen contributions which form a remarkable set and a tasty puzzle. Olive oil is discussed there through history, collective memory and contemporary issues. It is also the subject of many artistic and documentary digressions.
The whole thing leads to a volume of large content, with Tunisian and foreign contributions in the same mold deployed in three languages (English, Arabic and French).
To give an idea of the diversity of points of view, let us mention that among the cross texts that meet in the same textual and iconographic framework, coexist those of specialists in cultural dialogue on food, photographers, nutritionists or writers.
Finally, the support of the Goethe Institute to this initiative is a confirmation of the momentum taken with the first volume of Bradou. This support materializes both the vocation of this German cultural organization to support citizen initiatives and the priority given by the Institute to ecological and environmental questions.
Finally, for the record, the Revue Broudou takes its name from a term which in Tunisian language, designates a broth of vegetables. By extrapolation, this broth becomes the container of a remarkable bubbling where scientific research, culinary recipes, critical trials, artistic approaches and several experimental formats are combined.
