Eating the Distance

Jessie Richards, Ben Houge and Joshua Rosenstock
July 2016

Eating the Distance presents a sequence of fruit crudités — four dishes that represent the distance food travels to get to us, as well as the varying complexity of food processing.

From a locally sourced Gin Rickey (only 80 miles of total travel distance for the ingredients) we progress to Skyr yoghurt with honey, strawberry and mint (400 miles) to a creamy mango-pistachio bite (7,000 miles) to a coconut tapioca pudding with pineapple chunks and coconut cream, wrapped in a banana leaf cone amounting in a total of 21,000 miles travelled.

In the presentation, the dishes are spread out in the room, in proportional distance to the "food miles" travelled.

Created at

Data Cuisine Workshop Boston

Other dishes from this workshop: