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 β€˜terroir’ can be described as a β€˜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 β€œshared 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.

Read more about design and place-making using terroir as a tool & find out more about the Colonsay workshops.

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Sensual Nudges

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Peas, Poems & Place