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Kosuke Nagata Video Works Collection Screens Nationwide From August

The screening is the first retrospective-style presentation of Nagata's video output, bringing together works from 2019 to 2026 that trace his recurring focus on food as a lens for examining colonialism, labor, and ecological history.

Reporting from 1 sources: Eiga Natalie.

Kosuke Nagata Video Works Collection Screens Nationwide From August

A special screening titled "Fire in Water: Kosuke Nagata Video Works Collection" will run from August 22 at Pole Pole Higashinakano in Tokyo and other venues across Japan. The program features six video works by artist Kosuke Nagata, including the title piece "Fire in Water," "Salmon Becoming," and "Purée." The event is planned and distributed by Agii and marks the first time Nagata's video works are introduced as a collection. Graphic designer Yurie Hata created the poster visual.

Artist Kosuke Nagata, whose practice spans photography, performance, and installation, will see his video works collected for the first time in a single screening program. Titled "Fire in Water: Kosuke Nagata Video Works Collection," the event runs from August 22 at Pole Pole Higashinakano in Tokyo and will travel to other locations nationwide. The program includes six works: "Translation Zone" (2019, 27 min), "Purée" (2020, 35 min), "Salmon Becoming" (2023, 14 min), "Fire in Water" (2025, 41 min), "Fish of Empire" (2026, 15 min), and "Suddenly This Overview" (2026, 22 min). The poster visual was designed by graphic designer Yurie Hata. Agii plans and distributes the screening.

Nagata described food as a thread connecting his work to broader themes of translation, care, solidarity, alienation under capitalism, and ecological colonialism. "Fire in Water" is a video essay about rice cultivation and makgeolli brewing on the Korean Peninsula under Japanese rule, focusing on fungi, yeast, and rice genetic information. "Salmon Becoming" uses hand-drawn animation to examine life and value through farmed salmon and workers. "Purée" considers the eating subject and its plasticity through dining etiquette and cooking techniques.

Synthesized by Yomimono from the 1 cited source below, including Japanese-language reporting where cited, then editorially reviewed before publishing.

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