What would a fish soup taste like if the recipe was based on publicly available local fishing data? What a pizza would be like if it was based on the population of Helsinki? What are the principles of local cuisine and how can this be represented?
One way to think about a recipe is that it is comprised of food and data. In the Open Data Cooking Workshop organized with Pixelache in Helsinki in September, the relationship of food and data is going a bit farther. The workshop explores how to represent information and data related to culinary topics. How can local food be represented in its qualities of color, form, texture, smell, taste, nutrition, and origin? In the workshop participants will have the opportunity to translate data in concrete, as well as more abstract methods. This includes using the senses, numbers, descriptions, language, and other means.
The workshop is described as a “collaborative research experience, blurring the boundaries between teachers and participants as well as data and food.” At the end of the workshop, a public event with a “data menu” will be tasted and documetation will be done in the form of a online cookbook.
The workshop is produced by Pixelache and organized by prozessagenten based studio that researches and initates processes by art and design), the OK Festival, Marc Aulum (creative chef and owner of the restaurant Qulma), and Moritz Stefaner and Miska Knapek, who do research and work in information visualization.
Image Source:
www.flickr.com/photos/suviko/
www.pixelache.ac/helsinki/open-data-cooking-workshop/
www.qulma.fi/
Links:
www.pixelache.ac/helsinki/open-data-cooking-workshop/
prozessagenten