Performance Art

Emilio Rojas: The first boundary is the flesh

We had the pleasure of getting a first-hand look at Emilio Rojas’ process while recently hosting the artist for a residency at the AGGV. The first boundary is the flesh is a three-channel video performance installation by artist Emilio Rojas commissioned by the AGGV as part of the exhibition, “Architectures of Protection”, on view until October 26, 2025.

A Spoon Full of Sugar: Nurturing Performance Art through Partnership

On November 23, 2024, Holly Timpener ascended and descended the staircase in the AGGV Spencer Mansion foyer for nearly 7 hours. Throughout the day, over 100 visitors witnessed Timpener’s intentional series of actions. Toby Lawrence, AGGV Curator of Contemporary Art, shares her thoughts on the performance and the experience it created within the Gallery space.

A Spoon Full of Sugar

Holly Timpener will be spending an anticipated 7 hours in the Spencer Mansion foyer of the AGGV, activating the space with a “durational performance that resists normative spoon-fed ideas and perceptions of gender.”

Werk it! Exercise and Art

By Regan Shrumm, AGGV Assistant Curator

During the COVID-19 pandemic, it can be hard to stay motivated on the things we use to enjoy, such as staying in touch with friends, making art, and working out.

Nirin: The 22nd Biennale of Sydney – Five Challenging Artworks

By Haema Sivanesan, AGGV Curator

I was “back home” in Sydney in early March, just before the COVID-19 pandemic was announced, and was gratified -– more than 30 years later — to be attending the opening of the 22nd Biennale of Sydney, titled Nirin. For the first time in its history, the Biennale was being curated by an Aboriginal artist, Brook Andrew, a Wiradjuri man, whose ancestral lands are in central New South Wales.

Is Food Art? Lessons from What Artists Bring to the Table

By Regan Shrumm, AGGV Assistant Curator

November marked the end of the artistic food workshops, What Artists Bring to the Table. During this series, a common question that kept on emerging was — how is making food an artistic practice?