How does a tortilla taste whose recipe is based on well-being data in Spain? Would you rather like the cake based on the science funding 2005 or in 2013? Can you imagine how a fish dish can represent the emigrants from Spain to countries across the world?
The second Data Cuisine workshop took place in Barcelona on June 10-13, 2014 as part of the Big Bang Data exhibition at CCCB, and in coordination with Sónar.
For the culinary side of the project, we collaborated with Sebastian Velilla, a fantastic chef who has worked for the Alícia Foundation and is currently involved in the activities of the Torribera Food and Nutrition Campus of the University of Barcelona.
On four afternoons, twelve participants explored data of Barcelona, Catalonia and Spain with culinary means.
The first two afternoons were about getting into the methodology and coming up with quick ideas how to represent topics and data with dishes. We got some inspiration from our exclusive visit to Ferran Adrià’s BullipediaLab, an emerging space dedicated to the research of food creativity.
We spent the second half of the workshop in the kitchen, where the participants refined their recipes and made first tests and prototypes. On the last day, the participants, of which many worked in groups of two or three, produced their final dishes. The workshop ended with a presentation and tasting of all data dishes.
Thanks go to José Luis de Vicente and Olga Subiros for bringing us over, and our fantastic participants, especially Luis Fraguada, who brought a food printer, which we will surely hear more of in the future.
All results of the Barcelona workshop and more images can be found on the Data Cuisine website. You can also follow us on Facebook or Twitter. The Data Cuisine workshops are led by prozessagent Susanne Jaschko and Moritz Stefaner.