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Hands-on AI Meetup: Smart City

I recently revisited some of the IBI work for a short presentation at V2 Lab for the Unstable Media’s Hands-on AI Meetup: Smart City.

It was a really interesting workshop looking at critical perspectives on the smart city. More information about the event is here: http://v2.nl/events/hands-on-ai-meetup-smart-city.

I presented IBI’s Urban Immune Systems Research, to discuss new relationships with place through devices that mediate how people interact with the ‘data layer’ of the city.

Roy Bendor (http://www.digitalsustainability.com/) presented How to trip over Data, his collaboration with Richard Vijgen, before leading us through an activity where we discussed how more diverse urban experiences might be captured or augmented through new forms of sensors and data, in order to give alternative perspectives on what ‘smart’ might mean, and for whom.

Food Friction: Embodied Recipes

In November last year, Paris Selinas and I were invited to host a talk and workshop at the Food Frictions Conference organised by Artez, and food designer Katja Gruijters..

Recipes, as instructions, and ways of sharing food knowledge, increasingly rely on visual senses. But in practice when cooking we rely on embodied knowledge that is hard to articulate or share. Our work highlights mundane expressions of this knowledge, and explores types of data that might better support to creative cooking.

To do this we worked with a group of attendees to explore how we could build recipes around favored cooking actions, as opposed to quantified recipes. Having thought of a pleasurable or emmorable cooking action, they then worked together in groups to assemble their chosen cooking actions into a recipe and paper dish.

Our workshop developed a paper cooking method derived from some work done during Open Food project at the RCA. The idea is to provide enough physicality to evoke memories and express embodied knowledge, while working in a sketch like way that allows us to focus on those particular aspects of cooking, and ignore less relevant concerns, like hygene, food handling, or doing the dishes.

Some photos of the session are posted below.

We have some plans for next steps, including a write-up, and to start developing some prototypes, including perhaps some sort of interface that allows you to build recipes by compiling gestures. More soon.

Food Friction: Exploring Nutritional Identities

Paris Selinas and I have been invited to give a talk and workshop at the Food Friction conference at ArtEZ Graduate school, curated by food designer Katja Gruijters.

“Food Friction is a conference about artistic research and the interaction between food and behaviour. The conference offers a carefully selected menu of lectures, interviews and debates, with creative courses and side dishes that consist of workshops, performances and edible interventions.”

Building on methods developed in our work in the Open Food project we will work with attendees to explore and document their own embodied culinary knowledge. Food Friction takes place on 30.11.2018, find out more here: http://foodfriction.artez.nl/.