The art of everyday food science: foraging for design opportunities

Stacey Kuznetsov, Christina Santana, Elenore Long, Rob Comber, Carl DiSalvo

This workshop will examine everyday food science practices such as fermenting, brewing, or pickling edible materials, as well as foraging, bartering, or dumpster diving for food. We hope to gather a diverse group of HCI researchers, food practitioners, artists, and scientists to engage with these practices as deliberate alternatives to top-down production of both food and knowledge. Hands-on activities with food, as well as critical reflection and design exercise will envision new systems for food preservation and security, human health and nutrition, and everyday scientific literacy.

Author: Mark Sleightholm

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