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ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories
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ResearchTalks Vol. 5 - Ethics & Aesthetics – Food Systems & Urban Stories

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Hundreds of years ago, the Hindu scriptures Upanishads were already mentioning ‘You are what you eat’, and more closely in Europe, in 1826, Anthelme Brillat-Savarin wrote, in Physiologie du Goût, ou …

Hundreds of years ago, the Hindu scriptures Upanishads were already mentioning ‘You are what you eat’, and more closely in Europe, in 1826, Anthelme Brillat-Savarin wrote, in Physiologie du Goût, ou Méditations de Gastronomie Transcendante: ‘Dis-moi ce que tu manges, je te dirai ce que tu es.’ Tell me what you eat and I will tell you what you are.

If design allows ‘transformation of existing conditions into preferred ones’ (Herbert Simon), ‘cuisine’ is interesting to put next to it, close to it, into it, or vice-versa. Especially as a process but also as a space (and a non-space), it might ensure that thinking and talking about ‘design as cuisine’ or vice-versa results into reframing making and consuming.

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