Food

… as substance, as subsistence, as media, as narrative, as souvenirs.

“Cooking is a language, through which society unconsciously reveals its structure.” – Claude Lévi-Strauss ~ The Origin of Table Manners: Mythologiques, Vol. 3, 1968

The narrative dimensions of food, in resonance to the contextual, cultural and functional ones allow to grasp the “what is, what should be, what could be” of [food [systems] design] .

Hundreds of years ago, the Hindu scriptures Upanishads were already mentioning ‘You are what you eat’, and more closely in Europe, in 1826, Anthelme Brillat-Savarin wrote, in Physiologie du Goût, ou Méditations de Gastronomie Transcendante: ‘Dis-moi ce que tu manges, je te dirai ce que tu es.’ Tell me what you eat and I will tell you what you are.

The concept in exploration: cuisine and food design as terrain to investigate complex wicked problems.
Conversation. Emergence. Food for thought.

• Cuisine, is French for ‘kitchen’ and first meant that or ‘a culinary establishment’.
• Cuisine, culinary art or the practice or manner of preparing food or the food so prepared; Cuisine, kitchen available with varying levels of equipment.
• Food, material that contains or consists of essential body nutrients, and is ingested and assimilated by an organism to produce energy.
• Design, an activity to shape stuff, to shape well-being, to shape meaningful change.

These topics are explored a.o. in the OpenBread Pao-Wow series.