Upcoming events.
Christmas Food Design Workshop
Love food and creativity, but want to explore just more than cooking or eating? In this special seasonal class we‘ll explore the connection between Food Design, culture and Christmas!
During this class, you will learn how to creatively use food as a medium to create some original hand-crafted Christmas gifts. Anything but a cooking class, we’ll explore playful Christmas traditions in different cultures, find out how best to eat our Christmas trees, and create some unique gifts for you to take home.
Materials will be provided, please let us know of any special dietary requirements upon booking your place.
Introduction to Food Design Course
Love food and creativity, but want to explore just more than cooking or eating?
My Introduction to Food Design course looks at food in its broadest sense, encompassing culture, science and design.
During these classes, you will learn how to creatively use food as a medium to create artworks which communicate a variety of topics.
All materials will be provided, please let us know of any special dietary requirements upon booking your place. For sessions two and four we recommend you bring a smartphone or camera to either create photos or short videos of your creations.
All sessions have 10-15 minute introductory session
SYLLABUS
Week One: Let’s Play. We’ll create wearables made from veg as we explore how we can use food differently to challenge our preconceptions about food.
Week Two: Playing with colour, we’ll dive into blue food to create collaged artworks and investigate why blue food is seen as weird as well as discussing anthocyanins in food.
Week Three: We’ll do some fermentation and explore transformation, salt as resistance and interspecies relationships.
Week Four: We’ll explore the senses and create experimental artworks based on the relationship between taste and our other senses.
Week Five: Discover gyotaku printmaking and the complexity of the paper, the medium and the connections between these.
Week Six: Students own project on the themes of speculative futures and food systems. A prompt will be given at the beginning of the course.
Curious?
The 6 week course will take place in Edinburgh in March 2023. Please get in touch for more information.
Booking will be available shortly..!
Terroir & Tableware Workshop; Edinburgh
Photo: Amy Rankine
Join us in this playful workshop as we design and assemble a light lunch dish that aims to communicate the taste of Edinburgh.
Participants will forage, design and create a vessel/plate made from natural materials to complement their light lunch dish, which will be assembled from a collection of local foods.
Tasting Place
The French term ‘terroir’ can be described as a ‘taste of place’ (Parker 2015), with place referring to the ecology of an area, be it environmental and cultural that help constitute a place of “shared custom and affective belonging” (Trubek 2008, p1, in Paxon 2010).
Food designers, chefs and restaurateurs have long incorporated bespoke product designs into their multisensory experiences to convey a sense of place; to trigger nostalgia; or to enhance or change taste perception using crossmodal correspondences. In this workshop we will explore how best to enhance our selected ingredients using natural materials in our designs.
Booking will be available shortly.
Some Inspiration: images of tableware using natural materials to emulate place:
Seadish made by Amber Josephine van Dillen from seaweed
Mycelium and cornstarch/PLA bowl by Growing Lab
Tempeh Bowl by Karenina van den Crommenacker & Nicolas Rotta for Mediamatic
Shellworks ceramics made from lobster shell known as chitin or chitosan
Douglas McMaster’s zero waste restaurant, ‘Silo’ repurposes materials used within the kitchens and distribution chain to create tableware products that are then used within the restaurant. This could be seen as a contemporary example of reverse-engineering an urban terroir (Paxson 2010).
Roza Janusch’s kombucha scoby vessels
Cindy Valdez’s research of local clays in Moray, Peru for Mater
Sarah Jerath pinch pots ceramics with clay made with local grits incorporated; a reminder of the earth of journey of the past artisan.
Fingerlimes 'n' Clementines Pop Up Shop
During December we'll be bringing the best of contemporary and sustainable craft and design to Locavore Edinburgh. From cards to planters, jewellery and homewares we'll have some wonderful gifts carefully curated for your friends and family!
Open Friday, Saturday, Sunday from 10 am - 6 pm & extended hours the week prior to Christmas!
Confirmed artists/designers/makers include:
food/play/food * POTR * Kate Broughton * ForagingGardener * Rachelle W Designs* Mind the Cork *Cassandra Harrison * East End Press * Emily Chappell * Kind Candles * Clara and Macy * Magimagoo * Elise Coudré* FDZeen
Plus gifts and kits from Ujamaa Spice, Edinburgh Fermentarium & Rhyze.
Plus more to be announced…
Peas, poems and place 2: Online creative writing workshop with Sean Wai Keung
Peas, places and poems: Creative Writing Workshop with Sean Wai Keung
Peas, poems and place: Creative zine workshop with Sean Wai Keung
Peas, places and poems: Creative workshop with Sean Wai Keung
Colonsay Spring Festival 2022: Terroir & Tableware
Photo: Amy Rankine
Join us in this playful workshop as we design and assemble a light lunch dish that aims to communicate the taste of Colonsay.
Participants will forage, design and create a vessel/plate made from natural materials to complement their light lunch dish, which will be assembled from a collection of local foods.
Book online at Colonsay Spring Festival
Tasting Place
The French term ‘terroir’ can be described as a ‘taste of place’ (Parker 2015), with place referring to the ecology of an area, be it environmental and cultural that help constitute a place of “shared custom and affective belonging” (Trubek 2008, p1, in Paxon 2010).
Food designers, chefs and restaurateurs have long incorporated bespoke product designs into their multisensory experiences to convey a sense of place; to trigger nostalgia; or to enhance or change taste perception using crossmodal correspondences. In this workshop we will explore how best to enhance our selected ingredients using natural materials in our designs.
A Taste of Colonsay
Colonsay and Oronsay, measuring roughly 10 miles long and two miles wide, are part of a long Hebridean island chain off the west coast of Scotland in the Atlantic Ocean.
The pair of islands is more specifically located in the Inner Hebrides, close to the Scottish mainland. To the north lies the island of Mull, while the eastern and southern horizons are bound by the islands of Jura and Islay.
With around 125 inhabitants and its nearest neighboring community almost 20 miles distant, Colonsay constitutes one of the most remote communities in Britain.'“
The island is famous for its oysters and wildflower honey produced by local black bees. Colonsay also produces a lot of mutton and has a brand new fish smokery on the island.
Some Inspiration: images of tableware using natural materials to emulate place:
Seadish made by Amber Josephine van Dillen from seaweed
Mycelium and cornstarch/PLA bowl by Growing Lab
Tempeh Bowl by Karenina van den Crommenacker & Nicolas Rotta for Mediamatic
Shellworks ceramics made from lobster shell known as chitin or chitosan
Douglas McMaster’s zero waste restaurant, ‘Silo’ repurposes materials used within the kitchens and distribution chain to create tableware products that are then used within the restaurant. This could be seen as a contemporary example of reverse-engineering an urban terroir (Paxson 2010).
Roza Janusch’s kombucha scoby vessels
Cindy Valdez’s research of local clays in Moray, Peru for Mater
Sarah Jerath pinch pots ceramics with clay made with local grits incorporated; a reminder of the earth of journey of the past artisan.
Christmas Food Design Workshop
Love food and creativity, but want to explore just more than cooking or eating? In this special seasonal class we‘ll explore the connection between Food Design, culture and Christmas! During this class, you will learn how to creatively use food as a medium to create artworks which communicate food, design and culture. Anything but a cooking class, we’ll explore playful Christmas traditions in different cultures, find out how best to eat our Christmas trees, and create some Morse code pomanders. All materials and a delicious Christmassy Birchwood cocktail will be provided, please let us know of any special dietary requirements upon booking your place!