Home > The Eco-Gastronomy Project > Stories & Reports…

• Touching Eco-Gastronomy with Digital Storytelling
  using interactive tech and digital humanities for ‘hands-on’ food research
• Foodways from Around the World, At Home
  audio and visuals from the presentation made in Torino, September 24, 2016

• A Few Food Scripts
  using a rules-and-improvisation model to think, feel, and do within food systems
  
• Talking About Gastronomy… 
  just before the Australia Symposium, a radio interview about thinking-doing-feeling food
• The Perpetual Heterogeneity of Gastronomy
  a reflection on keeping gastronomy undefined and unbounded

• Kitchen Memories in MSP
  at Hamline University, disused food spaces activate new gastronomic memories
• Recipe Telling in PDX
  some tales of food-making, as told by participants in the Heritage Recipe Slam
• This is what a recipe slam can look like
  photos from Old Salt Marketplace, by UNISG alumnus Sam Park

• Traditional Ecuadorian Beverages
  reflecting on the past in order to reimagine the future – in two different ways

• Stories of Eco-Gastronomy (Terra Madre edition)
  audio and visuals from the presentation made in Torino, September 24, 2016

• Interdisciplinary Sandwich
  workshopping academic challenges through speculative food design

• Food + Communication: Experimenting with Constellations of Knowledge
  notes, videos, and quotations from the workshop at Vitenparken, NBMU Campus Ås
• Week of Daze (Norwegian Food from Monday to Monday again)
  a poetic homage to the extraordinary food and people of Norway
  
• What Happens When You Try to Go Beyond ‘Organic’?
  summarizing ideas and questions from the Copenhagen round table
  
• Eater/Eaten: What Revolves Around Who?
  towards a non-human–centered understanding of food systems

Seoul – South Korea:

• A bit about Onggi
  for Korean fermentation, these ceramic vessels are key to the culture
  
• What does it mean to eat lunch twice in one day?
  time travel does funny things to your stomach (and your head!)
  
• Feeding Gastronomic Seedlings in South Korea
  on study trip with the UNISG short-term course at the Asia Pacific Festival
  

• Ethics, Business, and Food: Entrepreneurial Recommendations from Mexican Gastronomes
  from each of our round-table participants, advice on staying tasty, thoughtful, and true
  
• “Tasting cheese is like another dimension of myself.”
  a conversation in three bites with Georgina Yescas A. Trujano, cheesemonger
• Transborder Connections, Québec to México and Back Again
  at the Mexico City airport, two Slow Food leaders tell me about chickens, adobe, and education
• Gastronomy, Gastronomía, Gastro-anomie? Food Studies and the G-Word
  talking with Mexican food scholars about the challenges we face
• Ethics and business meet piñatas and posadas! (video)
  business and pleasure come together at Camelia Bistronomía

• A Pile of Performances
  the events in Singapore revolved around performance (or was it vice versa?)
• The ‘Tactile Eating’ showcase at Lasalle College of the Arts
  four student performances, developed over a two-day sensory and storytelling workshop
• From whence hail thee? Da dove vieni? Where Où Firma?
  digital documentation of a pop-up performance on food, home, and belonging

• Bumping Up Against Things in Dili, Timor-Leste
  a narrative without mandate about a place I just tasted
• The Un-Instagrammable Taibessi Market
  un-edited photos and un-cute captions about unbelievable agro-biodiversity

• Scotlands Foodscape – Programme
• Scotland’s Foodscape
  notes and reflections on a unique, inspiring, and food-forward two-day symposium
  
• A Tale of Two Caravans
  in England and Wales, old food friends mobilize new ideas about gastronomy

Français

• Le Projet Éco-Gastronomie revient à Montréal après avoir parcouru 14 pays

Español

• Eco-Gastronomy
• Etica & Comida Mexico

• ECO-GASTRONOMY EN QUITO — UN NUEVO FUTURO PARA LAS BEBIDAS TRADICIONALES ECUATORIANAS?