Alserkal Art Week

The Sky Held it, the Earth Remembered

The Field of Dreams

The Living Archive

What We Carry Becomes the Terrain

Allusive Veil

Influenced by 19th-century French painting and beyond, Sharif’s language is foreign to the region and to his local con- temporaries, yet beneath its apparent estrangement, his practice illuminates a rather conservative society, unveiling the subtleties, rituals, and quiet rhythms that shape their everyday life.

Amir Khojasteh

“From where I stand, I see ashes. The ground is as I’ve known it, yet it is hard to see what will become of the ones born out of this blackness.”

Sojourner: The Difference is the Same

Bloom Where You Hold Me

The Importance of Staying Quiet 6. Open Forms

Taking Form

The Third Line is pleased to present Rana Begum’s fifth solo exhibition at the gallery, featuring a new body of works across linen, textile, wood, and paper.

Between Land and Sea

Between a Fold and a Memory

In Search of Material Within Material

The Canticle of the Birds

Frogs Jazz & Blisters

Sculptures, Furniture and Works on Paper

What We Leave Behind

What we leave behind considers the ways knowledge is carried across generations, not only through objects, but through gestures, recipes, techniques and the quiet acts of making that become embedded in everyday life.

Locacola (2000-Ongoing)

Coca-Cola is a familiar thirst quencher across the globe, its ubiquity making it a universally recognised product.

What We Leave Behind

What we leave behind considers the ways knowledge is carried across generations, not only through objects, but through gestures, recipes, techniques and the quiet acts of making that become embedded in everyday life.

When food becomes a lifeline

Aline Kamakian is the CEO and Co-Founder of FIG Holding and Owner & General Manager of IIC sarl, Beirut, Lebanon.

A Roof, a Crate, a Cup of Coffee

How are places for food made? Moving through archival photographs and records of markets, cafés, and restaurants in the UAE during the time of the trucial states, this presentation looks at the structures and everyday decisions behind them: a roof assembled for shade, crates arranged into a stall, and chairs brought outside for coffee.

Breaking Bread

FLOUR. WATER. THOUSANDS OF ANSWERS. A handful of ingredients have produced thousands of breads across geographies, generations and cultures.

Potstickers: Fold, Sear & Eat with Chef Kelvin Cheung

A hands-on introduction to dumplings. Chef Kelvin Cheung takes guests through the story and history of potstickers, from their Chinese roots to the versions we know today, before getting everyone’s hands dirty making their own.

A Collective Table

A collaborative porcelain workshop inspired by the idea of the cadavre exquis.

What Survives around a Plant? A Table of Living Practices

We have learned to name, document and archive what lives around us. From Seasonal wisdom, recipes and foraging practices to plant names or culinary stories. Yet even as we preserve this knowledge, we become increasingly disconnected from the land and relationships that make it possible.

GPP X SUBKO Cyanotype Workshop

Gimbap-making Workshop

Olive Oil Workshop

Halloween Cookies Decoration

Breadcrumbs on a Map

In Cairo, the word for bread is the word for life. In 1977, when the government raised its price, the streets burned.

Harvest in Bloom

A hands-on seasonal floral workshop where guests create their own pumpkin arrangement using fresh and dried flowers.

Beyond the Plate: Exploring food’s place in culture, class, design and society, not just aesthetics and cooking techniques

“Beyond the Plate” invites participants to uncover the rich stories and social forces that food embodies.

Tart Therapy: Come Out of Your Shell

A collaborative tart-decorating workshop celebrating creativity, connection and the beauty of making something together.

ADIGA

In the heart of Khartoum, Sudan, a musical tale was born.

Our Mother's Recipes Supper Club

Build Your Own Ramen Bowl

Design Your Own Food-Inspired Bucket Hat

Design Your Own Festival Tote

Locacola (2000-Ongoing)

Coca-Cola is a familiar thirst quencher across the globe, its ubiquity making it a universally recognised product.

Preserving the Season: Quince Jam and the Shared Table

Join Zahra Abdalla to explore quince through her Persian heritage and her personal connection to morabba-ye beh, Persian quince jam.

Grill Station

Cultivating Contributions to a National Cuisine

How do landscapes and gardens cultivate distinct approaches to cooking, and what possibilities emerge when these practices meet?

Grill Station

This year, Carnistore joins What The Food in celebrating Khubz wa Milh (Bread and Salt), honouring the bonds built over food and the tables that bring us together.

From Anticuchos to the Table

A Peruvian BBQ Sauce Workshop with House of Habanero × Chef Roberto Segura

Plants You Can Eat, Medicines You Can Taste

Long before medicine lived in bottles, it lived in kitchens. The Edible Apothecary is an immersive introduction to the space where food and herbal medicine meet.

The Art of Food: Preserving Recipes Through Illustration

Recipes are worth preserving for the next generation before they are lost forever.

The Invisible Ingredient

An interactive workshop exploring how aroma, colour and texture contribute to the experience of food.

Designing for Food

Everything food touches was designed by someone.

House to House: A Culinary Reading of the Creek

In this conversation, Shamma Al Bastaki joins Selma Abualia to explore her debut poetry collection, House to House: بيت لبيت, through the lens of food.

The Empty Seat at the Table, reflections on the work of Palestine Hosting Society.

Lecture performance, and eating together.

Eish (Life)!

Gather around ʿeish (عيش)', the Egyptian Arabic word for bread and for life itself.

Redesigning Mundane Archetypes

What if the objects we use every day weren’t designed the way they are?

Munet El-Beit: The Palestinian Harvest & Communal Preservation Table

In this immersive, hands-on workshop, participants will step into the heart of a traditional kitchen of Bilad Al Sham region during the peak of the autumn harvest.

Beyond The Butter

Olive Oil Workshop

Mango Candle Workshop with Dastaangoi

A journey into the mango orchards of the region.

What Salt Keeps

Maleh is fish cured in salt and sun.

Grill Station

Wild Relatives

Build Your Own Ramen Bowl

Design Your Own Food-Inspired Bucket Hat

Design Your Own Festival Tote

Grill Station

This year, Carnistore joins What The Food in celebrating Khubz wa Milh (Bread and Salt), honouring the bonds built over food and the tables that bring us together.

The Borgo - Studio Meshary AlNassar x Jērra

What We Leave Behind: Recipes, Memories & Making | Led by Nour Hage