Diana Lara Vonrufs September 28, 2020 12:52 pm *

Hello everybody, I am Diana

Hi everybody! 🙂

My name is Diana and I am 22 years old. I was born and raised up in Bergamo, in Italy and three years ago I decided to move to Cologne to start my studies at KISD.

I chose this project as I have always been interested in food and in cooking. Since I was a child I have loved to stay in the kitchen with my mom and to observe her while she was cooking, so I learned pretty early to cook. Also, my mother and sister have a celiac disease and I can´t eat dairy products, so I love to experiment and to convert “normal” recipes into gluten and dairy – free ones.

When I am in Cologne I love to cook traditional dishes of my country, because this makes me feel home. My absolute favorite dishes are risotto and focaccia. It´s quite hard to find focaccia in other countries, so when I moved to Cologne I asked my mom to teach me how to bake it, as I could never live without it! During the lockdown I had a lot of time to experiment and to cook and so I finally found the perfect way to make it and also to finally bake the real pizza napoletana!

In our family and in Italy in general, eating and cooking together is an important aspect of family life. Especially dinner and sundays are the times where the family comes together. Therefore I am very interested about the different food and dining traditions in every part of the world.

Two years ago I joined a project called “we are what we eat” in which we made small groups and everybody had to deal with a food-related topic and at the end we had to design a magazin about it. I concerned together with another student with the question how the color of our food can influence the taste of it. We made an experiment with a green colored pizza and also interviewed psychologist. The result was very interesting. You can check it up here: You eat with your eyes first .

The other topics that I´ve liked the most were “Food waste” and “Food sharing”. Here are the links of their final magazines: wasted and Mahlzeit.

Regarding my expertises: at KISD I am trying to experiment as much as possible so I don´t really have a focus yet, but I have always been most interested for fashion design and for graphic design.

I am very open for this project and I can´t wait to see how it will turn out at the end!

Diana

Team 21

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Philipp Heidkamp September 27, 2020 9:07 pm

Expertise: Danielle Wilde

Danielle is Associate Professor of Embodied Design at the University of Southern Denmark, Kolding (SDU). Her research aims to understand how designing with, for and through the full sensorial richness of the human body might transform how design and living unfold in a more-than-human world, positing human embodiment, the climate crisis, and the 6th mass extinction as interdependent material issues.

Food is personally, socially, politically, and ecologically potent, making it an important vector through which to reimagine and redesign everyday interactions. In recent years, my research has taken a turn towards food as the vector through which to conduct diverse inquiries. This turn builds on professional culinary experience from my life before becoming a researcher and an ongoing, passionate interest in food as an aesthetically sophisticated, sensorially rich social glue. It extends my work in embodied design and commitment to more sustainable ways of approaching designing, designing research and living.

See http://www.daniellewilde.com

Danielle conducted an interesting workshop (so many of them, of course, but this one has many links to our work): Handmaking food ideals Crafting the design of future food-related technologies. see https://handmakingfood.wordpress.com/

Expertise 5 embodyment 1 food 4 material 1 physicalisation 1 play 1 practice 1

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Andrew Artajaya September 27, 2020 11:51 am *

Speakers

As Prof. Heidkamp suggested for guest speakers

I am thinking about Danielle Wilde, I did a short term project “Food Climate Futures” with her last SS2019 at KISD.

E-mail: wilde@sdu.dk

and if it would be possible, Marije Vogelzang. I think she is one of the pioneer in Food Design.

or maybe easier to approach Bárbara Vitoriano, she was an exchange master student at KISD and a great designer. Recently she won the ecotrophelia (pt) award with her master thesis “OrangeBeeee” which she creates a sustainable non fat yogurt out of different food wastes.

The Main competition:

Ecotrophelia Europe

Expertise 5 Research 2 expertise 1 food designer 1

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Philipp Heidkamp September 27, 2020 11:46 am

Expertise: John Thackara: where social and ecological systems meet design

John Thackara is influencing design since decades. John Thackara is a writer, advisor and event producer. He curated the celebrated Doors of Perception conference for 20 years – first in Amsterdam, later across India – and was commissioner of the UK social innovation biennial Dott 07 and the French design biennial City Eco Lab. With a focus on focus on social, ecological and relational design, Thackara has curated place-based xskool workshops in 20 countries. He studied philosophy before working for ten years as a book publisher and magazine editor. He was the first director (1993—99) of the Netherlands Design Institute. He is a senior fellow at the Royal College of Art, and visiting professor at School of Visual Arts in New York and at Pontio Innovation in Wales. His most recent book – How To Thrive In the Next Economy: Designing Tomorrow’s World Today – has just been published in China where, since 2019, he is a visiting professor at Tongji University with a focus on urban-rural reconnection.

He curated an excellent exhibition in China last year about reconnecting to the rural (see his paper about Bioregioning: Pathways to Urban-Rural Reconnection here).

In addition, John co-leads the Back to the Land Summer School that our partner school Konstfack runs every tow years. This experience – also in conducting it this year fully online – is highly relevant. See his excellent reading list here.

Highly valuable in general is a look at his contributions and talks at resilience.

We are happy to have John with us in one of our seminar sessions!

Expertise 5 bioregioning 1 reconnecting 1 resilience 1 rurban 1 soil 1

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Andrew Artajaya September 27, 2020 12:01 am *

Hello everybody! welcome! I am Andrew

Heyhey!

Firstly I am totally fine with the meeting at 1pm instead of 2pm 🙂

I am Andrew, 29 years old and originally from Jakarta, the capital city of Indonesia. At the moment I am in my 7th semester at KISD.

I love food, especially we have almost 200 countries in this world with different culinary cultures. Long time ago I wanted to enter culinary school, but I decided to go to Germany instead. As an Indonesian, food is really essential and diverse, we like to share our food and eating together, simple example: dinner every night with your family.

I grew up learning to cook from my mom, even I still remember what I cooked for the first time, fried rice, ever since this has always been my favourite dish, knowing there are a lot of varieties of this amazing comfort dish and cooking is always one of my main passion.

My expectations on this project are relative simple

How to inform people how they actually get their food, what they put in their bodies and which impact do they get from these foods.
Focusing on wastes and sustainability. What is the compensation when you waste your food. What else do you waste?
Eating atmosphere, what kind of emotion a food can give you?

Maybe some other things that I can’t really think about right now.

As my expertises I am not really focusing on something really deep yet, I just started with 3d stuffs which is quite fun. I am focusing to be an integrated designer. I have done a couple of projects in different of expertises. I always interested in product design, interaction, fashion (shoes), experimental and conceptual design.

Maybe this project might help me to bridge the food design, which I always want to do.

My online portfolio

and this is the link to the introduction video.

I also cooked to raise some money for the victims of natural disaster in my country at the beginning of the year.

Link: @tahutampe.cgn

These are some food that I cooked this year. oh yeah I mostly eat rice 😉

collagesfood

Team 21 introduction 3 welcome 3

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Philipp Heidkamp September 25, 2020 6:01 pm *

Expertise: Dolly Daou, New Eating Habits Design Lab Director in Nantes

We are happy to have Dolly with us, she will share some of her broad expertise. She is currently running a Carrot Bar webinar. She has a broad cultural background (including HongKong) and comes with a strong anthropological perspective.

Expertise 5 habits 1

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Marius Kühl September 25, 2020 5:06 pm *

Welcome everyone! =)

hey guys,

first of all: for me it wouldn’t be a problem to have the meetings on tuesday at 13:00 instead of 14:00. And yes I’d still like to participate in this project =)

I’m kind of busy the next couple days so I think you might have to wait for my introduction video until monday/tuesday next week 🙂

I’ll still try to give you a brief intro to my person and background in text format:
My name is Marius. I’m 30yrs old and I’m currently studying in my 7th semester at KISD. My plan is to be finished with my bachelor next summer. Most of my studies at KISD I did in the field of design concepts and I’m well versed in (service) design methods. I also really enjoy theoretical and experimental work for example in the field of design theories and research. You can feel free to checkout my public course reports to see what kinds of project I’ve done at KISD so far. I’m still missing a few bits and pieces there but I hope I’ll have all entries made by the beginning of this project.
I was born in southern Germany – near Heidelberg. I live in cologne since I started studying at KISD. Before I moved to cologne I did an apprenticeship and was working for a couple years for a radio station and an advertising agency.

Concerning all the food related topics…you gotta wait for my video =)
I’ll add it to this post as soon as I’ll have time to make it.

All the best,
M

TEAM UPDATE: Grouped up with Alessa, Matilda and Renee.

Team 21 introduction 3

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Philipp Heidkamp September 22, 2020 5:54 pm *

Welcome students from HK!

I see the first students from Hongkong registering, this is really fast! So welcome to Janice, Vanessa, Miu, Michael, Lynn, Hyacinth, Wen, Heidi, Jing, Charlie, Swasti, Maggie, Renee, Echo, Mathilda, Cassandra and Ma! Good to see you here in our project space, this will be our platform for the remote collaboration (of course supported by other tools we all used and got used to in the last months).

Organisation 21 remote 1 welcome 3

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Philipp Heidkamp September 22, 2020 5:48 pm *

Welcome to all of you

As of today, we know who will participate, We have a team of 14 students from Cologne and 17 students from Hongkong. If you want you can start to briefly introduce yourself here either by some words or, even better, a short video clip telling us a bit about you, why you are in particular interested in this project if you have specific expertise or experience you can bring in…just as a starting point.

In the meantime (still, some time to go) I am working with Benny Leong from PolyU HK on the schedule and more detailed outline of this project. So more information will come in October…

PS: I am terribly sorry for the places we could not accept from the waiting list (or the ones who just subscribed). You are welcome to follow our project, but with around 30 students we really have the maximum for this exciting intercultural and international collaboration. And in case you are having a place and decide to NOT jin please let me know as soon as possible…your fellow students will be happy to know…

Organisation 21 introduction 3 welcome 3

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Philipp Heidkamp August 27, 2020 4:26 pm *

Collection of bookmarks and sources

I am using dropmark to collect sources and articles of interest around the topic of food and design, including tags I am adding. Please check https://heidkamp.dropmark.com/637732 and let me know if you want to contribute! You can always send a URL of a website to this email address food-and-design+80748d8f88@heidkamp.dropmark.com – that works as well

Organisation 21 bookmarks 1 sources 1 tags 1

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The joint project will center around the challenges and opportunities of the issues of ‘changing habits during the Covid pandemic’ and ‘food value (ecological, economical, social/societal…) which we all are confronting and anticipating at the moment, and still likely to encounter in a foreseeable future.

In this international joint project, students from various cultural backgrounds (gathered from both KISD and PolyU Design HongKong) would require to team up (3-4 persons per group) and respond to the following questions with a critical, provocative design:

How relevant are local cultural heritages to the challenges of food production, waste, and safety?
How could a food preparing, cooking, or dining experience at home become enjoyable yet meaningful at the midst of (and after) the COVID-19 pandemic?
How would such experiences be conducted and promoted eco-friendly, effectively, efficiently, and economically among family members, friends
and personal social networks?
How does digitalization influence the way we prepare, enjoy, and share food/meals, and which new opportunities, practices, and habits emerge?

We will meet every Tuesday at 1200 UTC (1300 Cologne or 2000 HK) – and occasionally on some Thursdays.

Our Miro board can be found here: https://miro.com/app/board/o9J_kg7u6Js=/

We meet online in zoom at http://zoom.us/j/5504004040 using the code 2020 (new!)

Here we collect all about the team … to get to know each other without physically meeting!

During our project, we have the pleasure of having external experts and expertise in some of our meetings… Feel free to suggest, dive deep into the presented expert(ise), add and contribute.

Those are John Thackara, Dolly Daou, Danielle Wilde, and Elaine Ann.

Hello everybody, I am Diana

Expertise: Danielle Wilde

Speakers

Expertise: John Thackara: where social and ecological systems meet design

Hello everybody! welcome! I am Andrew

Expertise: Dolly Daou, New Eating Habits Design Lab Director in Nantes

Welcome everyone! =)

Welcome students from HK!

Welcome to all of you

Collection of bookmarks and sources

About

Team

Expertise

No query required.