About

Born in Canberra, Australia, whilst her father was there finishing his PhD. Anna Sulan grew up in Sarawak, Malaysia and Auckland, New Zealand, and moving to London at to study performing arts.

 

Her father is Iban, an indigenous community in Sarawak, and her mother is a New Zealander of Scottish decent. The continued crossing of borders and cultures has made Anna Sulan acutely aware of changing identities. Her work consistently looks at identity, race and gender and looks to decolonise the cultural spaces we live in. 

 

Her career has span hospitality, the corporate world and the arts. 

 

In early 2014 she completed her doctorate, looking at how identity changes when space and location changes. It was through dance, storytelling and food that these concepts of changing identities were embodied - more details here

Journalistically Anna Sulan writes about food, drink and the hospitality industry for publications globally, here for more details. She launched the online magazine AMP to amplify women's voices in food & drink with an eye on a sustainable future. Anna Sulan founded and runs SOURCED a public research project aimed at developing lines of inquiry into our relationships with food and drink, focusing on ingredients. 

She co-founded the popular Voices At The Table events with editor Miranda York, which brings together the food, literary and performance world for a literary salon around food; which is now an acclaimed podcast.

 

She also works as a brand and communications consultant with PR expert Frankie Reddin on various food and cultural projects, under A + F Creative. This work has so far spanned the UK, France and Estonia. In 2020 Anna Sulan founded Black Book, along with Zoe Adjonyoh and Frankie Reddin a global representation platform for black and non-white people working within hospitality and food media. 

 

Food is a huge part of Anna Sulan's identity and it continuously features in her writing, performance and research.

 

"Ask any Malaysian they will tell you that we can talk about food 24/7, if given half that chance! Food is fun. It is how we build home and is very much how we learn to navigate our belonging - it is emotional, visceral but mostly - it is fun."

www.TMRWproject.co.uk |  www.anna-frankie.com |  www.dontsing.co.uk 

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