DESIGN FOR CONVIVIALITY. TABLESCAPES AND FOOD PRACTICES

Docente responsabile

CARLO PERABONI

CCS proponenti

Architectural Design and History - Progettazione Architettonica e Storia Progettazione dell'Architettura - L

CFU

2

Ore in presenza

20

Prerequisiti

The participant must be interested in the theme of food as a means of spatial research and design. They should also possess a curious and proactive spirit, capable of working through a critical, sensitive, and innovative approach. An essential prerequisite is the ability to work in a team, sharing experiences, skills, and ideas while collaborating synergistically and actively with other participants.

N° max studenti

30

Criteri di selezione

Participants are required to submit a PDF document of one page that includes an image (which can be a personal or external photo, a piece of art, a drawing or a map) along with three words. These words should reflect the participant's perspective, providing a brief description of their approach to food in relation to design and/or urban projects.
Additionally, the document should indicate whether the participant can attend the in-person workshop in MANTOVA. This ability to participate will significantly influence the selection of candidates. In the event of a tie, preference will be given to candidates who are older.

Parole chiave:

COMUNITY, EXPERIMENTATION, FOOD, FOOD DESIGN

Tag

Arts and craft, Communication and presentation skills, Health and lifescience

Descrizione dell'iniziativa

The object of the Passion In Action "Design for Conviviality. Tablescapes and food practices" is food as a generative tool for space, experience and community. The course aims to offer an alternative vision of design that places the preparation, presentation and sharing of food at its core, exploring emerging practices within artistic collectives, designers and practitioners active in the fields of cooking and participatory design. The course consists of a theoretical component organized into 3 online seminars and a practical workshop focused on design, setup, and experimentation.
The seminar/discussion component aims both to define a theoretical framework for the topic and, above all, to create an opportunity for active dialogue with designers and researchers who use food as a central element of their practice and research. The meetings will address various and complementary topics with the goal of providing multiple perspectives on the subject, exploring a wide range of approaches across disciplines. Each of the 3 meetings will take place remotely and will feature presentations of different organizations that have ongoing projects interpreting the theme of food in innovative ways. The sessions will include the food design studio Toutia, the magazine L'Integrale, the creative studio Tiberi Club, designer Jil Zander, the collective Fritto Misto, and the social initiatives Forno Vagabondo and Comunità Frizzante. Through participation in this activity, students will gain the tools and creative insights needed to approach the design workshop.
The second phase will involve a practical workshop where students will develop and realize a collective project, applying and reinterpreting the ideas and reasoning developed during the discussion sessions. The workshop will take place in person at the Mantua campus of the Politecnico di Milano and will last for one day. During the workshop, participants, divided into groups, will be invited to experiment and develop one of the two approaches proposed during the seminars, either using food as a design element or employing it as a tool for regeneration and community activation. Participants will have access to a selection of natural and pre-processed edible products to assemble, set up, and stage while reflecting on concepts of sustainability, design, self-production, and recycling. The relationships between food, community, environment, and urban space will be explored, offering a unique opportunity to reflect on contemporary urban life and its potential future evolutions. The protagonists will be baked products and vegetables from local farmers, who will present their experiences of good practices related to food production. The two groups will work independently but synergistically to create a temporary and performative installation, which will be presented and "consumed" at the end of the workshop in a collective and shared final moment.
Participants will be provided with additional materials and a bibliography related to the themes of the Passion in Action course.
The project is supported by the Land Repair Lab of the Research Laboratory at the Mantua Territorial Hub and developed by Studio Primula, a creative project focused on food design and research on themes such as food, set design, and social practices. Studio Primula is curated by Giulia Guerci (urban planner and researcher at the DIST Department of the Politecnico di Torino) and Kristal Virgilio (designer and architect at 51N4E in Brussels).

Periodo di svolgimento

dal March 2025 a April 2025

Calendario

1° seminario online: mercoledì 19/03/2025 h. 18.00 – 19.45
2° seminario online: mercoledì 26/03/2025 h. 18.00 – 19.45
3° seminario online: mercoledì 02/04/2025 h. 18.00 – 19.45
Workshop in presenza a Mantova: giovedì 17/04/2025 h. 10.30 – 18.30