What is the taste of data?

10 May
May 10, 2013

Can food be a medium? What is the taste of data?

The Data Cuisine Workshop is an experimental investigation on the representation of data with culinary means, or — if you like — edible diagrams. It is an initiative by prozessagenten, process by art and design with data visualization expert Moritz Stefaner.

We research ways to represent local open data in local food, through its inherent qualities such as color, form, texture, smell, taste, nutrition, origin etc.

The workshop is a collaborative research experience, blurring the boundaries between teachers and participants, data and food. At its end, an local data menu is created and publicly tasted.

Up to now, we have done workshops in Helsinki, Barcelona, LeeuwardenBasel, BerlinGembloux, Belgium and Boston.

See all the beautiful dishes that were created!

Maybe your city could be next? We are always interested in further editions — get in touch in case you are interested!

Data Cuisine Workshop: Boston edition

19 May
May 19, 2016

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We are pleased to announce that Data Cuisine will come to Boston, MA, as part of the Indexical Design symposium, hosted by Northeastern’s MFA Information Design and Visualization. Dates are June 23-24, 2016. Please register here. We are much looking forward!

Update: Check out the results!

Data Cuisine at Smart Gastronomy Lab / Gembloux, Belgium

18 Apr
April 18, 2016

The latest edition of the Data Cuisine Workshop took place in Gembloux, Belgium on April 27–29, 2016. It was co-organized by KIKK and Smart Gastronomy Lab and supported by Creative Wallonia!

Check out the results!

Data Cuisine Leeuwarden

05 Oct
October 5, 2015

After Helsinki, Barcelona, Berlin and Basel, the 2-day workshop comes to Media Art Friesland in Leeuwarden. Join the workshop to learn how to express local data with local food, and to find new ways to tell the stories behind the data.

For the workshop, we are collaborating with Klaas Kasma, chef at Kookatelier De Kleyne Sint Jacob in Leeuwarden.

The workshop takes place

Friday, November 6
15.00 – 20.00h | Westerkerk, Leeuwarden

Saturday, November 7
10.30-16.00h | Kookatelier De Kleyne Sint Jacob, Leeuwarden
16.30-18:00h | Westerkerk, Leeuwarden

Participants: max. 15
Admission price: € 45,00
If you want to join, email to mediaartfriesland@gmail.com

A busy summer for Data Cuisine

09 Sep
September 9, 2015

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It’s been a busy month for Data Cuisine!

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We ran another edition of the Data Cuisine Workshop at HeK end August, with very entertaining and also quite delicious results!

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Back in Berlin, we also tried out a new twist to the Data Cuisine idea: a participatory data cuisine event for bloggers, sponsored by Schott Ceran. Together with Fingerfood Berlin and Fransisca Tan, we came up with dish recipes in advance, but prepared the meals together with the participants.

We still need to document all dishes for these two events, but find some preliminary documentation up here and there.

Data Cuisine Workshop Basel

19 Aug
August 19, 2015

Good news!

In cooperation with HEK Basel, we will run another Data Cuisine Workshop August 29-30, 2015. Switzerland will surely provide interesting data sets for expressing local data with local food — with the help of a local chef. In this case, we are exceptionally lucky to be working with the renowned chef Thierry Boillat, Chef de Partie at Restaurant Stucki.

The workshop runs two days and is open to everyone who is curious about experimenting with data and food. In case you are in the Basel area end of August – registration is still open!

Update: Here’s the documentation and the dishes we produced!

(Foto credit: Uli Holz)

Flying Data Cuisine buffet at the 11th anniversary of MiCT and the OpenEye Award ceremony

30 Jan
January 30, 2015

On the occasion of the 11th anniversary party of MiCT and the Open Eye Award, we had the opportunity to feed over 150 guests with data-inspired dishes.

Read more

 

Data Cuisine Workshop Barcelona

23 May
May 23, 2014

We are very excited to announce a new edition of the Data Cuisine Workshop! It will take place in Barcelona, June 10-13, 2014, as part of the program around the Big Bang Data exhibition at CCCB, and in coordination with Sónar. For the culinary side of the project, we will collaborate with Sebastian Velilla, a chef who has worked for the Alícia Foundation and is currently involved in the activities of the Torribera Food and Nutrition Campus of the University of Barcelona.

In case you are interested – register soon!

We will keep you updated on the progress of the event!

Open Data Cooking Workshop Helsinki: The results

17 Sep
September 17, 2012

The first ever Open Data Cooking Workshop is over, and we are really happy with how it went — how much we learned about culture, data, people and food!

From learning how to chop properly…

… over plating …

.. and the food actually tasted delicious, too!

But, of course, in the end it all boils down to the data dishes! So if you want to see how facebook friendship networks can be captured in shrimp cocktails or how foreigners spice up Finland, make sure to check out the results of the Open data Cooking Workshop Helsinki.

Impressions from day 1 of the Helsinki workshop

15 Sep
September 15, 2012

Day one of the Open Data Cooking workshop Helsinki is almost over, and it has been full of laughter, thoughts, sketches and impressions. We also learned a good deal about Finland and Finnish food!

The day kicked off with an introduction by Susanne Jaschko, introducing the basic theme and idea of the workshop. Miska Knapek established a brief overview of open data, especially the Finnish scene (pdf of the presentation). Moritz Stefaner followed with a presentation of the data visualization aspects, introducing “culinary variables” and a few tricks (pdf). Our culinary expert Antti Nurkka closed the opening presentations round with his perspective on how to combine and create flavors (pdf).

Every participant brought an ingredient of personal relevance, which we used for the introduction round. So we had a full table with lentils, rice, polenta, black olives, olive oil, ceps, bananas, papaya,  mango, limes, blueberries, thyme, oregano, cumin, avocado, pickled cucumbers, condensed milk, and camomile tea…

After that, we distributed cards with ingredients and possible visualization topics, in order to facilitate quick creation of ideas and to get into the groove of thinking about representing information with food.

Quickly, people started sketching, brainstorming, and discussing ideas. After now everybody has gone shopping for ingredients, we are much looking forward to see what will be cooked tomorrow, when we all go to the big kitchen!