4th year studio

studio food chain Cook at home or order in? Organic, vegan smoothies or burger and fries? Sushi or hummus? Red tuna tartar or canned tuna? Water or Coke? Alone or with your family? grown at you private garden or buy whatever is cheapest at the supermarket? Local or imported? 100$ for 100gr or 1$ a Kg? chicken or beef, tea or coffee ......? All culinary choice we make are based on the relationship between the three elements - identity, comfort and well-being. With a weighting of these components we are able to answer the simple everyday questions:" should I order a pizza or make myself a salad for dinner? ". Evolution of the role of food in our lives reached the top of the pyramid. For some of us food is not a physical, emotional or even social need. Our culture revolves around food as a means for personal expression definition and status. You are what you eat, and sometimes (in the spirit of the time) we are what others see you eat. Diets, restrictions, allergies and sensitivities, life ideologies, secrete restaurants, food chains, the recipe for Grandma's cookies or dumpster diving - our own food culture is one of the leading ways to represent and characterize ourselves and fulfill our set of values, whether consciously or not. The course will enter a state of deep contemplation of the culture of today's food consumption and understanding it’s economic systems, its moral and cultural context. thoughts and ideas will embody themselves as food, utensils, various food rituals, systems design, food service or by other means. In this course we will go on tours and hear lectures from experts relevant in different places in the chain of food production and consumption.