Terroir & Tableware Workshops
Isle of Colonsay: May 2022
A playful workshop to design and assemble a light lunch dish that aims to communicate the taste of Colonsay.
Participants were able to 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.
As part of Colonsay Spring Festival
Colonsay Island: Image by Amy Rankine
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).
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. In this workshop we will explore how best to enhance our selected ingredients using natural materials in our designs.
