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
The Dosa, beloved for its delicate and crispy texture, is notoriously difficult to transport due to its geometry. The climate-controlled dosa picnic basket puts this logistically improbable delicacy on the menu for an outdoor picnic.
Curated by:
Edible Issues
Project by:
Kinky Kashayam
This workshop introduces the participants to the methodology of climate recipes, which are intimate everyday instructions for adapting to climate change. The workshop will draw references from a vast archive of intergenerational knowledge gathered from Goa, Andhra Pradesh, and Telangana. They will also invite the participants to make their own climate recipes during the course of the workshop.
Curated by:
Edible Issues
Project by:
Srinivas Aditya Mopidevi and Srinivas Mangipudi
Here’s where food and strategy collide! This section of the ‘Cultures of our Future Foods’ features an exciting lineup of food-themed games that inspire creativity, spark conversations, and educate players on the complexities of our food systems
Curated by:
Edible Issues
Gabriella D’Cruz and Chaitanya Chowgule from The Good Ocean team up with Chef Priyanka Sardessai from Larder and Folk for a seaweed tasting workshop at the Food Lab. While Goa has a diversity of seaweed along its coastline, there is no culinary tradition around seaweed in Goa.
Curated by:
Edible Issues
Project by:
The Good Ocean
Larder and Folk
SIGN IN WITH GOOGLE
