Prior to the workshop, participants embarked on a journey by analysing cherished home-cooked dishes, each carrying its own memories. Further, they raised inquires about the recipes and ingredients from a new perspective: ‘What if we need to reduce water footprint of this recipe by half?
The workshop unfolded with the sharing of information about the prepared dishes. Each participant selected their preferred object and dish to focus on during the workshop, thereby forming groups for collaborative work. The combination comprised of a dish from the quintessential Korean meal – rice and side dishes – an object among those table setups and an accompanied informative menu.
These pairs formed the foundation of 6 groups, each developing 6 dishes along with the associated objects. Furthermore, the participants translated it into a tangible experience. Prototyping on simple A4 sheets led to the evolution of ideas and concepts, paving the way for innovative approaches. A final video demonstrates the presentation of the dining experience, its mechanics and the underlying ideas.
In the exhibition at the Cheongju Craft Biennale 2023 (South Korea) from September 1st to October 15th this journey will be showcased and the final video presentation will be shown.
Thank you for having us.
