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future_fabulators:food_scenarios [2014-05-05 10:01] – maja | future_fabulators:food_scenarios [2014-09-30 07:51] – maja | ||
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==== Food scenarios ==== | ==== Food scenarios ==== | ||
- | 'Four Generic Futures' | + | 'Four Generic Futures' |
- | The scenarios were translated into a five course [[latelab_menu|tasting dinner]] (with the Discipline scenario split into two courses). We designed dishes that would illustrate the tastes, ingredients and processes likely to be used in food and cooking in each of the four scenarios. | + | The first event is a five course [[latelab_menu|tasting dinner]] (with the Discipline scenario split into two courses) |
- | At the dinner, as a dish was served, | + | The second event is the opening of the [[http://www.z33.be/ |
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- | ==== Design process ==== | + | ==== Design process |
The scenarios above focusing on the evolution of the relationship between food, well-being and the environment are designed by Nik Gaffney, Rasa Alksnyte, Michka Melo and Maja Kuzmanovic in April 2014. In this experiment we tested two techniques from our [[background|background research]]: the CLA (or causal layered analysis) and "four generic futures" | The scenarios above focusing on the evolution of the relationship between food, well-being and the environment are designed by Nik Gaffney, Rasa Alksnyte, Michka Melo and Maja Kuzmanovic in April 2014. In this experiment we tested two techniques from our [[background|background research]]: the CLA (or causal layered analysis) and "four generic futures" | ||
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We then translated the scenarios into the types of tastes, ingredients and processes that we could use in Scotland in early spring, and created the sketch of a five course [[latelab_menu|tasting menu]], that we refined with Ginny Hunter, the chef who prepared the food in Edinburgh. The final menu consisted of a wild garlic soup, a beetroot and blue cheese tart, fried potato-skins with seaweed, vegetarian shepherd’s pie, bubblegum panna-cotta with absinthe truffles, served paired with local beers and whiskeys. This was the first time that we created a food event where we didn’t cook ourselves. It has proven feasible, although we concluded that we prefer being in the kitchen ourselves… | We then translated the scenarios into the types of tastes, ingredients and processes that we could use in Scotland in early spring, and created the sketch of a five course [[latelab_menu|tasting menu]], that we refined with Ginny Hunter, the chef who prepared the food in Edinburgh. The final menu consisted of a wild garlic soup, a beetroot and blue cheese tart, fried potato-skins with seaweed, vegetarian shepherd’s pie, bubblegum panna-cotta with absinthe truffles, served paired with local beers and whiskeys. This was the first time that we created a food event where we didn’t cook ourselves. It has proven feasible, although we concluded that we prefer being in the kitchen ourselves… | ||
- | Instead of cooking the dinner, Nik and Maja were hosts of the evening. We invited the participants to imagine being at a gala dinner, where delegates from different futures came to speak to them about food in the times in which they lived. As the budget for the event was tight, | + | Instead of cooking the dinner, Nik and Maja were hosts of the evening. We invited the participants to imagine being at a gala dinner, where delegates from different futures came to speak to them about food in the times in which they lived. As the budget for the event was tight, |
As with the original [[:/ | As with the original [[:/ | ||
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+ | ==== Design process Future Fictions ==== | ||
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+ | We adapted the menu to a different season and different context. The research and design are presented as part of FoAM's [[future_fictions|Futures Lab]], as part of the exhibition. | ||