Overview

There are many challenges facing humans today. Food for thought is a research program that uses food as a starting point from which to explore more sustainable material engagements around the everyday, intimate, mundane—socially, culturally and politically potent—aesthetically rich act of eating. Eating is a fundamental human activity. Everybody eats, not only to survive, but also to thrive. Food for thought uses participatory Research through Design, combining material and cultural interactions, to better understand the use of doing-it-together biology as design practice, and cultural issues and opportunities for uptake in the domain of food. The program thus asks how our material engagements might be more nourishing.

An article, providing an overview of the related projects (as at November 2018) prepared for the OZCHI’18 workshop: On and Off the Table: Re-Imagining Food and Wine Interactions is available for download here:

Projects and initiatives:

  • The SHIT! project w/ Tau Ulv Lenskjold (info coming soon)
  • Your DIY Guide to Bioplastics: Designing New Ways of Eating w/ Jekaterina Aleksejeva, Jaleh Behravan, Paul Biedermann, Iulia Gavriliuc, Ona Orlovaite and Valeria Vismara
  • FOOD+[material practices], the 4th Nordic-Baltic Biomedia Symposium, w/ Kristina Lindström, Åsa Ståhl, Tau Ulv Lenskjold, Helle Graabæk, Mie Nygaard Thomsen and a host of others. April 5–7, 2018 (poster below)
  • Handmaking Food-Technology Futures DIS’18 workshop w/ Erica Vannucci, Ferran Altarriba Bertran and Justin Marshall. DIS Companion Publication:
  • Playing with Food, w/ Ferran Altarriba Bertran (images, below)
  • Edible Tableware developed during BHA3, by Mirzel Avdic (images, below)

Designing New Ways of Eating:

FOOD+[material practices] Nordic-Baltic Biomedia symposium:

Playing with Food w/ Ferran Altarriba Bertran:

Edible Tableware developed during BHA3, by Mirzel Avdic:

credits

see individual project pages, or the colophon (in the sidebar) for a full list of credits