Check out what’s coming up in London!
Fieldtrip 001: Trace the Memory of Qiuga
Qiu Ga Town, as an important township in the eastern part of Ningbo, is not only famous for its snowy vegetables, but also carries the community memory of cities and villages in the context of several industrial transformations in Zhejiang since the reform and opening up…
Workshop 001—Re-imagining Margherita
In 2010, the Margherita pizza, which received the “Traditional Specialty Guaranteed” certification, officially declared its identity to the world: a Neapolitan pizza made from No.00 flour, biga starter, fermented for 48 hours, topped with fresh tomato sauce, mozzarella cheese, olive oil, and basil leaves, and baked in a wood-fired oven at over 500°C.
But is the world only allowed to have one “authentic” Margherita? Or is every pizza chef around the world creating their own version of a Margherita pizza? …Workshop
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This is Foodisla
Humanity has a long history of food production, a process that continuously reconfigures the intricate nexus between people, nourishment, and the environment.
As interdependent actors within this socio-material network, humans are fundamentally reshaped by the very acts of creation and cultivation. This lens allows us to address food-related challenges by centring the materiality of food and its relational dynamics.
For instance, we can examine how the physical attributes of Peking Duck actively mediate its production and consumption, while simultaneously fostering the growth of settler communities in Toronto within a colonial context.
Embracing this material perspective enables us to reimagine food forms in innovative ways to address and mitigate contemporary community issues.
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