Foodscaping
Caring for one another through sharing recipes, cooking and fermenting, and eating together
Making Warak Dawali (stuffed wine leaves), photography: Nael Nassan
By: Ola Allaf, Anna Celda, Sadiqeh Eftekhhari Danesh, Fiyori Estinfanos Dawit, Bascam Hatice, Siwar Kraitem, Samira Vogel
27 – 31 July 2021, A Gadder Museum, Belvaux
In this workshop different aspects of our relationship to food were explored. From exchanging recipes to preserving vegetables, discovering local food production, different fermentation processes and baking sourdough bread; in this week the group build connections to one another and their surroundings. Everyday they ended with a meal together.
This workshop proposed a grounded view on food that reclaims traditional and popular food cultures. Participants learned about different food cultures and recipes and created an atmosphere of sharing, learning and experiencing through their culinary journeys. Techniques were shared to preserve certain foods, bind their own recipe book and in the end everyone got a piece of kefir starter, sourdough starter and a kombucha scoby in order to ferment own foods and drinks at home…
Fermentation of vegetables
Making bread
Çiğ köfte
Barbecue
Anna Celda is a designer who ties bread, design and politics together, Siwar Kraitem focuses on ways through which design can be more social and political, exploring notions of collectiveness and modes of activism, Samira Vogel researches how materials can connect and act as communication mediums, conquering language barriers. Ola Allaf, Sadiqeh Eftekhhari Danesh and Fiyori Estinfanos Dawit are international residents of Sanem with a passion for cooking. Anna, Siwar and Samira are currently enrolled as master students at the Disarming Design department at the Sandberg Instituut, and will host this workshop together with local chefs from Afghanistan to Eritrea, and from Turkey to Syria.
