From hand-blown cherries and a crushed supermarket trolley to glass shrimps and pig's trotters made of candle wax, Steph Huang’s practice revolves around a fundamental matter: food. Informed by research, as well as her previous job as a chef, the London-based Taiwanese artist explores the socioeconomic paradigms behind global trade routes, where food comes from, who produces it, and how it is consumed (and often wasted) at the expense of our environment.