Photo: a dessert at Epoka restaurant, Warsaw, Poland What is design for in a food course that does not include making anything? How can we leverage design methods and practices when students don’t built, shape, or even taste food? It is almost the end of the semester,...
Design approaches that can be applied to food and food systems are inherently political. No design project, no interaction with things, is free of judgment about what kind of world we want to live in. I have continued to take notes on Heidegger’s Being and Time,...
It is impossible to ignore the topic of race and structural racism when talking about food systems and food culture. And we should not shy from those conversations, least of all in our classrooms. The worst thing that could happen is for schools and institutions of...
Facing the shortcomings in the food system in the past few months, many of us have shared the troubling feeling that something we felt was solid and secure is really not so. Martin Heidegger’s reflection on “average everydayness” and how we navigate it may help us be...
Why do many restaurants and cafes around the world all look the same? Why they all seem to display similar upcycled materials, mismatched chairs, blackboards, plants, and menus that at times require some effort to interpret – let alone enjoy? Welcome to Global...
