This session delves into the sensorium of West Bengal’s traditional sweet making, examining unique tools that define the industry. It will focus on tools transporting chhana (the dairy sector’s unorganized backbone), the wooden board (pata) for shaping designs, and wooden molds that transform sweets into visually appealing creations.
Curated by:
Edible Issues
Project by:
Ishita Dey
The workshop aims to engage the participants in exploring the idea of future food in times of crisis, such as COVID-19 and catastrophes due to climate change. The participants from different regions of the country will set out on a food journey where the focus is on the priority of stable supplies rather than memory of authenticity.
This workshop is a part of the larger curation titled ‘Cultures of our Food Futures’ by Edible Issues.
Curated by:
Edible Issues
Project by:
Sreejata Roy
Join material researcher Khushboo Gandhi for a hands-on workshop exploring the potential of waste materials. Discover the art of mixing eggshells into clay, shaping the mixture, and firing it in an oven, creating unique ceramic materials. This workshop offers a sustainable and creative experience, promoting environmental consciousness and artistic expression.
Curated by:
Edible Issues
Project by:
Khushboo Gandhi
Discover a small secret lane in Panjim’s vibrant market with Assavri Kulkarni on a Secret Market Walk. Join us as Assavri, author of Markets of Goa, takes you through her childhood memories, exploring the seasonal vegetables, local fish, and unique spices that define Goan food culture.
Curated by:
Edible Issues
Project by:
Assavri Kulkarni
Assavri Kulkarni delves into the rich culinary heritage of her fisherfolk family, sharing traditional recipes like brown rice ukudo and dry fish, a forgotten Goan breakfast once cherished by fishermen before their early morning voyages.
Curated by:
Edible Issues
Project by:
Assavri Kulkarni
In the body’s battle with the world, the senses suffer, and we start to feel very little of what we touch, to listen to very little of what we hear, to see very little of what we look at, and taste very little of what we eat. Drawing on the pedagogical philosophies of Paulo Freire and the theatrical techniques of Augusto Boal, this workshop aims to reharmonize the body through movement.
Curated by:
Edible Issues
Project by:
Shubhra Chatterji
Created and performed by Sri Vamsi Matta, ‘Come Eat With Me’ is a performative piece that explores the relationship between caste and food while sharing a meal together. Focusing on Dalit cuisine, the piece begins with personal stories and oral histories around food in Vamsi’s household and community.
Curated by:
Edible Issues
Project by:
Sri Vamsi Matta
The food-writing workshop at Serendipity Arts Festival 2024 aims to combine personal narratives around food with fictionalized storytelling to create tales full of specificity and emotional depth. Using memories, experiences, and emotions, we will explore crafting a written piece that also follows the necessary structure for quality writing.
Curated by:
Edible Issues
Project by:
Dhruv Sehgal
The MOCK WILD Picnic Series uses artificial intelligence to prototype hybrid landscapes and cuisines by grafting together complementary—but differently optimized—farming typologies.
Curated by:
Edible Issues
Project by:
The Center for Genomic Gastronomy
Tubers are foods of resilience, of identity and sacred stories: grounds for a tale to take place. We invite you to join these gnarly ancient creatures to tell your own stories: meet them in a new light, taste them and join us in an immersive writing experience that will nudge us into unearthing our own stories with them.
Curated by:
Edible Issues
Project by:
Afshan Mariam
SIGN IN WITH GOOGLE
