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.
Projects and initiatives:
- Playing with Food, w/ Ferran Altarriba Bertran (images, below)
- Handmaking Food-Technology Futures a workshop series w/ Erica Vannucci, Ferran Altarriba Bertran and Justin Marshall (more soon)
- 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)
- Your DIY Guide to Bioplastics: Designing New Ways of Eating w/ Jekaterina Aleksejeva, Jaleh Behravan, Paul Biedermann, Iulia Gavriliuc, Ona Orlovaite and Valeria Vismara
Edible Tableware developed during BHA3, by Mirzel Avdic:
see individual project pages, or the colophon (in the sidebar) for a full list of credits