Tasha Marks

Tasha Marks is an award-winning artist and food historian and the founder of AVM Curiosities, which champions the use of food and fragrance as artistic mediums.

Tasha Marks holding a bronze sculture titled ‘5318008’ that emits the smell of human breastmilk.

Tasha Marks holding a bronze sculpture titled ‘5318008’ that emits the smell of human breastmilk

Tasha's story

Tasha set up AVM Curiosities in 2011, a year after she graduated from Sussex with an Art History BA. Since its inception, the company has been exploring the connection between the arts and the senses through a series of events and interventions.

AVM has been involved in projects ranging from scented installations to interactive lectures and limited-edition confectionery. Over the last decade, AVM has tackled many different sensory projects, including recreating Egyptian beer to manufacturing the scent of breastmilk.

What was your first job?

Assistant manager (Sundays only) at my local Cancer Research charity shop. This was because no one else wanted to work Sundays – but my 16-year-old self felt very empowered to be in such a position of relative authority!

Who's influenced your life most (and why)?

My partner and my family have been a massive influence on me; their endless support in whatever venture I embark on, plus my Mum’s positivity and love of life will forever make me look at the world in a different way.

What's the best piece of advice you could give someone?

Follow your passions but don’t forget to experiment and try lots of different things. Collaborate with others but make sure you find your niche. Play hard, work harder, and above all, love what you do.

What's the skill you'd most like to have?

I wish I could speak another language.

What are you passionate about?

I’m obsessive about scent, art and history, but also passionate about accessibility in museums and new possibilities for sensory interpretation.

A visitor interacting with ‘Aromas of Dinner Past’- a series of grand scent chambers in the historic dining room at Chatsworth House.

A visitor interacting with ‘Aromas of Dinner Past’ – a series of grand scent chambers in the historic dining room at Chatsworth House

Who's your hero/heroine?

My food hero would have to be Ivan Day; he recreates incredibly complex historical recipes using the original methods and equipment. However, the sculptor Kate MccGwire has also been a massive influence on my work and me. Her work ethic and practice are inspirational, she taught me the power of craftsmanship and what it means to be an artist.

What's your favourite quote or motto?

‘Creativity is allowing yourself to make mistakes, and art is knowing which ones to keep’ - Picasso


Artists reframe the world, their work can be provocative or seductive, aesthetically pleasing or visually jarring, but it all comes down to storytelling, a trait which defies the boundaries of medium.Tasha Marks 

What attracted you to studying at Sussex and did you have a goal already in mind when you arrived on campus?

The interdisciplinary nature of the courses at Sussex and its reputation are what attracted me initially, but from the moment I stepped on campus I knew Sussex was the place for me: there was some sort of gut feeling about it that I hadn’t experienced at any other university.

What are your favourite memories of Sussex?

From the unbridled freedom of that first year living on campus, to the long hours spent in the library in dissertation season, I loved it all.

Your job is very ‘Sussex’, in the sense that it is extraordinarily interdisciplinary – what part of the Sussex experience has helped you the most in your career?

In my final year of Art History I was taught a module called ‘The Art of the Table’ by Ann Eatwell – it changed the entire direction of my interests and planted the seed for the company I have today. Ann was one of the guest lecturers from the V&A that teach as part of the Art History BA at Sussex; the module changes every year depending on the curator or expert who is free. The year before it was Chinese Ceramics in that same module, so it feels a bit like fate that I got to study food history at all.

You recently returned to campus for a special reunion of Art History graduates over the years: how did you find the experience?

It was so wonderful to be back on campus and feel the energy of the University again. I have such fantastic memories of studying at Sussex and it was really fulfilling to reconnect with some of my old tutors too.

Through the discussions with older alumni, I was also thrilled to find that the recurring themes of curiosity and innovation ran through the decades. Many students talked about how the University supported them wholeheartedly in pursuing their various passions and thesis topics, even if they were unusual!

What period in history interests you most?

I have hugely varied interests but the Elizabethan era was a pretty exciting time and something I often revisit. The birth of dessert as we know it happened in the 16th century, not to mention the fantastical banquets and feasts.

Your work blurs the boundaries between art and food. How would you define the role of an artist?

Artists reframe the world, their work can be provocative or seductive, aesthetically pleasing or visually jarring, but it all comes down to storytelling, a trait which defies the boundaries of medium.

Scenterpiece – a monochrome ceramic still-life made in collaboration with artist Justine Hounam. The installation is scented with three different fragrances, each fruit portraying a different dish.

Scenterpiece – a monochrome ceramic still-life made in collaboration with artist Justine Hounam. The installation is scented with three different fragrances, each fruit portraying a different dish

You set up your company, AVM Curiosities, in 2011. Was entrepreneurism something that always appealed to you?

I realised very soon after graduating that I wanted to work for myself. The lack of paid opportunities in the arts meant that I knew I was going to have to work for little or no money for a while. I thought that if that was the case I at least wanted to do it on my terms and shape my own experience. This could have been a disastrous move, but it worked out and I’ve never looked back.

What qualities do you most admire in other people?

Kindness, creativity and compassion.

Favourite artists?

,  and .

Favourite chef?

Heston Blumenthal.

Favourite place in Brighton?

Brighton has changed so much that I almost don’t recognise it! But the cycle ride from Brighton Pier to Rottingdean is still magical.

What do you consider to be your biggest achievement?

My piece at the Wellcome Collection in London is one of the first scented sculptures in any museum’s permanent collection. It feels very special that it will be on display for at least 10 years as part of Being Human. The work, titled ‘5318008’ is a bronze sculpture that emits the smell of human breastmilk.

What top tips would you give to any students or recent graduates looking to start their own company?

  • Just go for it. You can learn on the job but also seek out mentors and keep learning and innovating.
  • If you’re not interested, you can’t be interesting! Make sure you keep a curious mind and always think beyond your own experience.
  • Don’t be afraid to make mistakes and always make the most of every opportunity.
  • On a practical level, I found having a part-time job or jobs at the start was key, as I still learnt from others but could work on my own work as well. It also took some of the financial pressure off.

What is the most important lesson life has taught you?

It’s nice to be nice.


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