Key question:
In what ways - in terms of location, preparation, consumption, and communication - can food become both an object of togetherness in terms of immediate sensual experience and a means of communicating cultural difference?

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Conditions:
Food, clothing, and a safe place to sleep are the basic necessities of human existence. Cultural differences are immediately apparent in what we eat, what we wear, and how we live. From a sensory perspective, there is an essential difference between food on the one hand and clothing and where we live on the other. Through the combination of smell, taste, and consistency, food has a more direct effect on the neurophysiologically determined apparatus of the body than do objects of utility, which we experience primarily through sight, sound, and sometimes touch.

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Group to activate:
Students in this program, all students at the Academy, and people invited to the event.

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Methodical Approach:
Starting from the typical recipes of each cultural area, we analyze the elements, that is, the different objects that make up the prepared meal, such as rice, vegetables, fish or meat. Taking "movement" as a creative factor, the focus is on the technical process of preparation on the one hand, and on growing and harvesting or rearing and slaughtering on the other. The coordinates derived from this kind of movement serve to determine a "choreographic system" that is used to represent cultural identities (in the double sense of the word, the same and the different) and as instructions for cooking together, for choreographing the menu sequence and, in the context of the menu, for presenting cultural identities in short units.

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Occupational field:
Design in Cultural Communication / Event Design