Exhibition reflects Riyadh’s rapid cultural transformation
Updated 19 October 2025
Arab News
RIYADH: An art exhibition in Venice is helping to introduce international audiences to the creative spirit behind the upcoming Noor Riyadh, the world’s largest festival dedicated to light art.
Held under the theme “In the Blink of an Eye,” the exhibition is organized in collaboration with Italy’s Fondazione Querini Stampalia, and is running at the venue in Venice until Nov. 23.
It reflects Riyadh’s rapid cultural transformation and underscores the capital’s growing role as a regional and global arts hub, the Saudi Press Agency reported on Sunday.
Curated by Mami Kataoka, with Sarah Al-Mutlaq and Li Zhenhua, the exhibition presents a unified artistic vision exploring human experience, transformation, and light, bridging Riyadh and Venice through a shared visual and emotional language.
The exhibition features works by four artists whose pieces will also appear at the Noor Riyadh festival in Saudi Arabia from Nov. 20 to Dec. 6.
Artist Kim Eung-won’s work showcases the Riyadh Metro project as both an urban landmark and a public art gallery, integrating contemporary artworks into station design.
Wang Yuyang is presenting a dynamic interpretation of Riyadh’s rapid technological and urban growth, symbolizing its luminous, modern identity.
Saudi artist Abdulrahman Al-Shahed is contributing a calligraphic work linking Riyadh and Venice, reflecting the historic dialogue between Arab and European cultures.
The exhibition also honors the late Safeya Binzagr (1940–2024), a pioneer of modern Saudi art, introducing Italian audiences to her influential contributions and legacy.
Hosted in the architecturally renowned halls of the Fondazione Querini Stampalia, designed by Carlo Scarpa, the exhibition creates a visual and conceptual dialogue between classical Italian architecture and contemporary Saudi creativity.
The initiative is part of the Riyadh Art Program’s mission to strengthen the international presence of Saudi art, position Riyadh as a global center for cultural exchange, and advance Saudi Vision 2030, which identifies culture and the arts as key engines of urban growth and the creative economy.
ALKHOBAR: Sourdough has started to shift from a niche interest into a mainstream feature of home kitchens, cafes and specialty bakeries across the Kingdom.
The rise of sourdough is part of a wider shift in Saudi Arabia’s food landscape, where artisanal production and slower preparation methods are gaining traction.
Specialty coffee seems to have set the early template for this transition, normalizing premium pricing, craftsmanship and an interest in process.
The rise of sourdough is part of a wider shift in Saudi Arabia’s food landscape, where artisanal production and slower preparation methods are gaining traction. (Supplied/creativecommons)
Bread is now undergoing a similar shift, with fermentation replacing extraction and roasting as the central point of differentiation.
In both cases, the appeal is rooted in the product’s perceived authenticity, reduced additives, and a clearer link between raw ingredients and final consumption.
Home bakers in Riyadh, Jeddah and the Eastern Province have adapted natural yeast cultures to the Saudi environment, adjusting feeding schedules, hydration ratios, and fermentation times to accommodate higher temperatures and lower humidity in the summer months.
HIGHLIGHTS
• Home bakers in Riyadh, Jeddah and the Eastern Province have adapted natural yeast cultures to the Saudi environment.
• They adjust feeding schedules, hydration ratios, and fermentation times to accommodate higher temperatures and lower humidity in the summer months.
Cafes and specialty bakeries have responded by adding sourdough loaves, baguettes and focaccia to their menus, often positioned as premium alternatives to conventional commercial bread.
For younger home bakers, the appeal lies in the craft and the learning curve rather than nostalgia. “It feels more real and more intentional,” home baker Sarah Al-Almaei told Arab News. She began experimenting with natural yeast at home after watching starter tutorials online.
The technical aspect — hydration percentages, fermentation control and starter maintenance — has become content in its own right, with TikTok and Instagram compressing trial-and-error learning into short videos and recipe cards.
But the practice of maintaining a natural yeast culture is not new in Saudi Arabia. Long before sourdough became a global trend, Saudi households kept what was commonly referred to as the “mother dough,” a natural yeast starter fed and used daily.
“We used to maintain it every day and bake with it,” said Hessa Al-Otaibi, 56, a Saudi home baker with more than four decades’ experience. “People today call it sourdough. For us, it was simply bread.”
Her comment highlights a cultural continuity that has remained largely unrecognized, partly because the practice was not framed as artisanal or health-oriented, but as a routine household function.
The modern sourdough trend differs in its market positioning. While the older model was practical and domestic, the current model is commercial, aesthetic and often health-coded. Bakeries justify higher pricing through longer fermentation times, higher ingredient costs and smaller batch production.
Consumers justify their purchases through digestibility, perceived health benefits, flavor and product integrity.
“Once you get used to it, it’s hard to go back,” said Amina Al-Zahrani, a regular buyer of sourdough from specialty bakeries in Alkhobar.
Digestibility and texture are often cited as reasons for substitution, especially among buyers who report discomfort from standard commercial bread.
Another consumer, Majda Al-Ansari, says sourdough has become part of her weekly routine, noting that availability and quality have improved significantly in the past year.
The social media component has played an outsized role in accelerating adoption. Home bakers document starter feeding cycles, cold proofing and first bakes, turning a once-private domestic process into visible public content.
This has also created micro-markets of home-based sellers, where individual bakers offer loaves to local buyers, often fulfilling orders through direct messaging.
What remains to be seen is how far the trend will scale. If specialty bakeries continue to expand and consumers maintain willingness to pay premium prices, sourdough could establish a long-term place in Saudi food culture.
If not, it may revert to a smaller niche of committed home bakers and specialty cafes. For now, however, sourdough occupies an unusual position: both a newly fashionable trend and a quiet continuation of an older Saudi baking practice.
