Hungry copy

About

Where do you draw the line between copy and original? Natural and unnatural? False or true? Form and substance? What could this mean in food?

There are many examples that stand along that line: from fake mozzarellas, pristine snow white apples, no-meat burgers and cutlets, the industrial mimicking the natural, made in/assembled by, bio/non bio, lost in translation regional food like “spaghetti alla Bolognese”, edible trompe-lʼoeil, DOC, DOP and OGM… During our workshop we will investigate this topic and translate it in a summer food feast, an open air salon with “food stalls” like outpost of research, reflection and investigation. We’ll create edible occasions to make interesting statements for the present and future of food.

Course leader

Arabeschi di Latte (Francesca Sarti)

Target group

Students, Participants, Chefs, Designers,

Course aim

Create a summer food feast in an open air salon with “food stalls”.

Fee info