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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 email@example.com
It’s been a busy month for Data Cuisine!
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.
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.
Maybe your city could be next? We are always interested in further editions — get in touch in case you are interested!
The preparations for the first Open Data Cooking workshop are in full swing, and we are very excited to see how it will turn out! It will take place in Helsinki, Sep. 15–16, 2012 — produced by Pixelache and organized by Susanne Jaschko from prozessagenten, in collaboration with data visualization expert Moritz Stefaner, information designer and open data connaisseur Miska Knapek and culinary innovator Antti Nurkka.
The basic premise for the workshop is to explore food as a form of information expression. What if a fish soups taste is based on publicly available local fishing data? Or what a pizza would be like if it was based on Helsinki’s population mix? Hard to imagine? Look at a few reference projects we collected already to get inspired.
Especially those of us who are coming from a graphics background with your old visual variables, we are now very excited to explore the capabilities of culinary variables!
We will use this website to document the results of the workshop, so make sure to come back to check out the results!