{"id":2547,"date":"2014-01-21T16:03:12","date_gmt":"2014-01-21T16:03:12","guid":{"rendered":"https:\/\/genomicgastronomy.com\/?p=2547"},"modified":"2014-01-21T16:03:12","modified_gmt":"2014-01-21T16:03:12","slug":"culinary-hacking-workshop-nl","status":"publish","type":"post","link":"https:\/\/genomicgastronomy.com\/blog\/culinary-hacking-workshop-nl\/","title":{"rendered":"Culinary Hacking Workshop NL"},"content":{"rendered":"

On December 2013, the Center for Genomic Gastronomy held a 2-day workshop called “Cooking with Constraints: Leaks, Databases & Policies”<\/strong> for 50 undergraduate students from the Willem de Kooning Academie<\/a> in Rotterdam. The workshop concluded with a 10 course meal event where each student-group presented their work.<\/p>\n

Each student-group was assigned one database, primary source document or policy document. They were asked to sift through the database or primary source documents looking for inspiration and leads, in order to create new ingredients, recipes or menu items.<\/p>\n

Group 1: Wikileaks cocktail<\/b><\/p>\n

\"WikiLeaksCocktail\"<\/p>\n

Group 2: Not Amused<\/b><\/p>\n

\"NotAmused\"<\/p>\n

Group 3: Noah’s Angels<\/b><\/p>\n

\"NoahsAngels\"<\/p>\n

Group 4:\u00a0 Respect Radiation<\/b><\/p>\n

\"RespectRadiation\"<\/p>\n

Group 5: Google Patents Monopoly<\/b><\/p>\n

\"GooglePatentMonopoly\"<\/p>\n

Group 6: Behind the Salmon<\/b><\/p>\n

\"BehindTheSalmon\"<\/p>\n

Group 7: Artificial Superficial<\/b><\/p>\n

\"ArtificialSuperficial\"<\/p>\n

Group 8: Another One Bites the Crops<\/b><\/p>\n

\"AnotherOneBitesTheCrops1\"<\/p>\n

Group 9: Consumars<\/b><\/p>\n

\"consumars1\"<\/p>\n

Group 10: Project Propagate<\/b><\/p>\n

\"Propogate\"<\/p>\n

\u00a0The workshop and dinner were generously hosted and put together by Anja Groten<\/a> and\u00a0\u00a0Selby Gildemacher who run the De Punt<\/a> artist space in Amsterdam.<\/p>\n

Event description:\u00a0<\/strong><\/p>\n

Designers used to define their practice (and some still do) by the medium they use. Nowadays more and more designers are thinkers who develop strategies. They do research. Designers are social; they consider process as design and create systems, which design for them. The medium seems to become secondary. The attitude and approach gets relevant instead. Designers are involved in think tanks, community and participatory projects, interventions in public space and so forth. They are investigators, journalists, editors, coordinators, advisors, … One can think of a designers\u2019 practice as a set of mind, which demands flexibility.<\/em><\/p>\n

In the spirit of the current editorial and research project \u201cCulinary Hacking \u2013 Another cookbook\u201d we invited Center for Genomic Gastronomy to guide a 2-day workshop\/ food lab for all 2nd year graphic design students.<\/em><\/p>\n

Zack Denfeld and Cathrine Kramer, the founders of Center for Genomic Gastronomy, will come to Amsterdam on 16th and 17th to give us some insight in their independent art-, design and cooking practice. Furthermore they will investigate with us how a designer, can tell a story with food.<\/em><\/p>\n

The venue for the workshop will be artist-run project space \u201cDe Punt\u201d in Amsterdam. At De Punt you will collectively design new recipes in order to investigate the topic of food in relation to politics and cultural change.<\/em><\/p>\n

Each group is assigned one database, primary source document or policy documents. You should sift through the database or primary source documents looking for inspiration and leads, in order to create new ingredients, recipes or menu items.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

On December 2013, the Center for Genomic Gastronomy held a 2-day workshop called “Cooking with Constraints: Leaks, Databases & Policies” […]<\/p>\n","protected":false},"author":1,"featured_media":2558,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2547","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/2547","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/comments?post=2547"}],"version-history":[{"count":6,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/2547\/revisions"}],"predecessor-version":[{"id":2568,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/2547\/revisions\/2568"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media\/2558"}],"wp:attachment":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media?parent=2547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/categories?post=2547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/tags?post=2547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}