{"id":68,"date":"2020-09-27T21:07:03","date_gmt":"2020-09-27T19:07:03","guid":{"rendered":"https:\/\/spaces.kisd.de\/eufc\/2020\/09\/27\/expertise-danielle-wilde\/"},"modified":"2020-09-27T21:07:03","modified_gmt":"2020-09-27T19:07:03","slug":"expertise-danielle-wilde","status":"publish","type":"post","link":"https:\/\/spaces.kisd.de\/eufc\/2020\/09\/27\/expertise-danielle-wilde\/","title":{"rendered":"Expertise: Danielle Wilde"},"content":{"rendered":"<p>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.\u00a0<\/p>\n<p><img decoding=\"async\" async='on' loading='lazy' class=\"alignnone size-large\" src=\"http:\/\/www.daniellewilde.com\/wp-content\/uploads\/2018\/01\/Screenshot-2018-10-24-18.41.23.png\" width=\"1362\" height=\"952\" \/><\/p>\n<p>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.<\/p>\n<p>See <a href=\"http:\/\/www.daniellewilde.com\">http:\/\/www.daniellewilde.com<\/a><\/p>\n<p>Danielle conducted an interesting workshop (so many of them, of course, but this one has many links to our work):\u00a0<a href=\"https:\/\/handmakingfood.wordpress.com\/\" rel=\"home\">Handmaking food ideals\u00a0<\/a>Crafting the design of future food-related technologies. see <a href=\"https:\/\/handmakingfood.wordpress.com\/\">https:\/\/handmakingfood.wordpress.com\/<\/a><\/p>\n<p>\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":30,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"scoped_notify_notify_others":"yes","footnotes":""},"categories":[5801],"tags":[5813,5810,5811,5815,5814,5812],"class_list":["post-68","post","type-post","status-publish","format-standard","hentry","category-expertise","tag-embodyment","tag-food","tag-material","tag-physicalisation","tag-play","tag-practice"],"_links":{"self":[{"href":"https:\/\/spaces.kisd.de\/eufc\/wp-json\/wp\/v2\/posts\/68","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/spaces.kisd.de\/eufc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/spaces.kisd.de\/eufc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/spaces.kisd.de\/eufc\/wp-json\/wp\/v2\/users\/30"}],"replies":[{"embeddable":true,"href":"https:\/\/spaces.kisd.de\/eufc\/wp-json\/wp\/v2\/comments?post=68"}],"version-history":[{"count":0,"href":"https:\/\/spaces.kisd.de\/eufc\/wp-json\/wp\/v2\/posts\/68\/revisions"}],"wp:attachment":[{"href":"https:\/\/spaces.kisd.de\/eufc\/wp-json\/wp\/v2\/media?parent=68"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/spaces.kisd.de\/eufc\/wp-json\/wp\/v2\/categories?post=68"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/spaces.kisd.de\/eufc\/wp-json\/wp\/v2\/tags?post=68"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}