DATA CUISINE EXPLORING FOOD AS A MEDIUM FOR DATA EXPRESSION
Data Cuisine is an experimental research on the representation of data with culinary means. It is an initiative by data visualizer Moritz Stefaner and prozessagenten, process by art and design. Together, they are exploring ways to approach data and the stories behind it by cooking.
DATA CUISINE Data Cuisine started as the Open Data Cooking Workshop in Helsinki, September 2012. In the workshop, we research ways to represent local data through the inherent qualities of food such as color, form, texture, smell, taste, nutrition, origin etc. It oďŹ€ers to its participants the opportunity to translate data in concrete, sensually experienceable matter, from the language of numbers into the language of food, and thus to gain unexpected insights into both media and learn about their inner constructions and relations. The workshop is a collaborative research experience, blurring the boundaries between teachers and participants, data and food. At its end, an open data menu is created and publicly tasted.
Each workshop takes place in a new city. For each workshop, prozessagenten and Moritz Stefaner team up with a local chef and a local open data expert.
Each workshop lasts two days. Day 1 is centered around establishing the core themes, getting to know each other and developing concept ideas.
The workshop is made for participants with an interest in cooking, data and data vizualisation. It's a great way to learn about your city and food.
Each participant brings a special ingredient, which serves as a token for introduction and thought-starters on the role of food and ingredients. Together, we brainstorm potential dishes, themes and recipes. The local data expert helps acquire relevant data sources, while data visualization expert Moritz Stefaner and the local chef provide tips on information design and cooking techniques.
Day 2 is all about preparing and cooking the data dishes. With the support of the chef, participants work on their recipes, discuss ways of preparation, and help each other to cook and arrange the dishes. At the end of the day, an open data dinner is created, publicly presented and consumed together. The recipes are collected and made available on-line.
Kippis! A map of Finnish alcohol consumption by region.
Happiness cocktail How many facebook friends do you haveâ€”and how many of them smile on their profile picture?
Lakmoussetikka Relating the proportion of picked berries to the many more left to rot in the forest
Lettuce de lux Finland four ways â€” reflecting the lighting conditions in Finland over the year in lettuce leaves picked from outside to inside
Spiced foreigners between pasta Taste how the ethnic makeup of Helsinki has changed over the decades
INFO FOR HOSTS
REQUIREMENTS • Day 1: A seminar room or alike with Internet access • Day 2: A spacious and fully equipped kitchen (ideally for educational purposes) • Fees for Moritz Stefaner, Susanne Jaschko (prozessagenten), local chef and local data expert • Travel and accommodation for Moritz Stefaner (Bremen, Germany) and Susanne Jaschko (Berlin, Germany)
DATA CUISINE CONTACT Susanne Jaschko Cell: +49 157 719 024 90 firstname.lastname@example.org
LINKS http://data-cuisine.net http://moritz.stefaner.eu http://prozessagenten.org