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The Sky Held it, the Earth Remembered

The Field of Dreams

The Living Archive

A World Within Worlds

A World Within Worlds brings together a body of surreal paintings exploring the entangled relationship between human existence, the environments we construct and inhabit, and the diverse forms of life that unfold within them.

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

Private World

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

Take a Stroll Through the Garden Upstairs

Take a Stroll Through the Garden Upstairs

Peru Over Fire

Peru Over Fire brings House of Habanero and Chef Roberto Segura of La Barra together around a shared love of food, flavour and spice.

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.

Coffee Cupping

The Art of Phyllo

What We Leave Behind: Recipes, Memories & Making

A series of participatory textile workshops exploring food as a form of memory and inheritance.

The Fifth Sense

How scent shapes perception.

Take a Stroll Through the Garden Upstairs

Guacamole & Salsa Making Workshop

Join Chef Shaw for a special workshop previewing the upcoming What the Food festival at Alserkal Avenue.

The Old Oak (dir. by Ken Loach)

Take a Stroll Through the Garden Upstairs

Make Your Own Bar

The experiential table transforms into a hands-on playground with our Make Your Own Bar session.

Our Mother's Recipes Supper Club

Build Your Favorite SALATA

What We Leave Behind: Recipes, Memories & Making

A series of participatory textile workshops exploring food as a form of memory and inheritance.

My Land, My Sea, My Sky

Halloween Fiesta

Peru Over Fire

Peru Over Fire brings House of Habanero and Chef Roberto Segura of La Barra together around a shared love of food, flavour and spice.

The Fifth Sense

How scent shapes perception.

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

Pull the Pie

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

Locacola (2000-Ongoing)

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

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: The Kitchens of the Creek

For House to House, Shamma Al Bastaki went to the elders of the Creek communities, sat with them, and turned what they told her into poetry.

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

Lecture performance, and eating together.