Archive for category: workshops
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!
(Foto credit: Uli Holz)
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!
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.
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!