Project 1: Cookbook Workshop

How can design, and in particular editorial design, generate a space for reflection and intimacy around food?

For this first project I wanted to explore the relation that we have with food creating a space that is intended to bring reflection and awareness around our personal and emotional attachment with food and memories.

Food is a complex concept that relates in so many ways to humankind. Not only biologic but profoundly social, and also very deeply to our emotions. We keep in ourselves so many experiences related to food that even their representations can sparkle old memories. For Marni Reva Kessler, professor of art history, says that:

“This has to do in part with the singular importance of food. We require it to survive, regardless of where—or when— we live and who we are. It sustains us. It is deeply personal in ways that can make it both gratifying and fraught.”
Marni Reva Kessler, Discomfort Food.

One of the many challenges that we face in this century has to do with food. Their production, distribution and consumption, has become, probably, more complex than ever. How we manage something that huge and yet so intimate, so we can improve our relation and practices with it? It is important at least to generate a closer relationship with food and how we build a discourse that it is represented through all kinds of visual representations. To also bring me

I consider the personal relation with food a crucial point. The personal-emotional attachment is key to take care not only about food but about ourselves—being aware of our bodies and our routines. Often, we don’t allow ourselves to enjoy the flavors of the dish we have in front, in a pace that is focus only on the productivity, not in contemplation. This experimental workshop that eventually will take the form of a publication is form by many voices that shared a moment of contemplation and emotionality. Even when they don’t eat any prepared dish, they were invited to bring their own memories as the plates that we all share. Herny Notaker in A History of Cookbooks suggest that in any cookbook there are two characters: a writer and a cook. In this case we were all cooks, and writers, sharing a space that it is open to continue reflecting around the way we eat, share and think about food.

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