Food migrates. It travels to new places and cultures. Every time it reaches a new destination it changes adapting to and into its new home and identity. The process of change is based on the new eating habits and the ingredients available. Although its original identity remains there as a distant memory, through the process of adaptation food adopts a new identity.
This workshop will invite food communities from around the world to share their successful ingredients and their food stories with us. The diversity of these stories will reflect the creative process of food change and food transformation from one culture, organization, program, and community to the next.
Time: Wednesday 2 November 2022, 3:30 PM – 5 PM EST (Detroit time)
Onsite: Room 1142, the A. Alfred Taubman Center for Design Education. Address: 460 W Baltimore Ave, Detroit, MI 48202
Online: Zoom link, Meeting ID:852 6970 4219, Code:793534. Free access to Cumulus members.
Dr. Dolly Daou is an expert in food design and interior architecture.
Pier Paolo Peruccio, Professor of Design, Politecnico di Torino and WDO Member of the Board of Directors.
With the participation of:
Francesca Zampollo Ph.D., Food Design Thinking Consultant, Teacher, Facilitator, Researcher
Founder and Chief of Inspiration at Online School of Food Design© [email protected]
Alessandra Savina, Research Fellow and Systemic, (Uni. Di scienza, Gastronomicha di pollenzo Ph.D. in Management, Production and Design, [email protected]
Maria Camacho, Australia
Fernando Chiapa, [email protected]