FoAM and the Guild for Reality Integrators and Generators (gRig) invite you to a synaesthetic dinner, to jointly sample, celebrate and debate the future of food. Food is a nutritious and delectable product of our reciprocal, sustaining relationship with the environment. It is also one of the oldest cultural expressions, rooted in hospitality and sharing. As the gastronome Brilliat-Savarin noted three centuries ago, “the discovery of a new dish does more for human happiness than the discovery of a new star.”
Open Sauces will unfold in a sequence of experimental courses, matched with drinks, improvised music and esteemed guests. While savouring the foods, the guests will be engaged in table conversations, sharing experiences, recipes and ingredients needed to demystify cultural, environmental, technical and ethical aspects of contemporary food systems. From molecular gastronomy to fair trade, from permaculture to food-tracking, from open source to open sauces, we will blend seemingly unrelated elements of our food chain. In an era riddled with environmental and cultural anomalies, these transdisciplinary and trans-local connections will become one of the keys to our survival, as individuals, communities and species.
With: Alexandra Deschamps-Sonsino, Kultivator, Sher Doruff, Maja Kuzmanovic, Alok Nandi, Sneha Solanki, Wietske Maas, Matteo Pasquinelli, Kate Rich, Femke Snelting, Andreas Strauss, Maki Ueda, Allison Zinder and other local and trans-local food experts and enthusiasts. There are limited places for this event so please RSVP if you would like to attend. The extended menu (in the form of a cookbook) is available online at: http://opensauces.cc/open.sauces.pdf