Erva do Calhau: do Mar para a Mesa (Seaweed: from the Ocean to the Table)

Description

As part of the project 'Designing Food Cultures' currently funded (2013-14) by the Carnegie Trust for the Universities of Scotland, I have organised a workshop for students attending the first year of the cooking course provided by the Professional School of Praia da Vitória, Island of Terceira in the Azorean Archipelago. 'Designing Food Cultures' is a transdisciplinary project that is currently in development in the Azores islands (Portugal) and that attempts to draw the attention of local populations toward local food sources, sustainability and health. Focusing specifically on the ways in which forms of visual and participatory design can be used as an effective strategy, this project is drawing specifically on the varieties of edible seaweed available on the shores of the archipelago whilst tackling issues of food production and consumption and the reintroduction of local ecological and vernacular knowledge amongst the younger generations.In the attempt to translate and communicate to the general population the scientific and cultural knowledge that was gained throughout this project, in the workshop four different types of seaweed – that are mostly unknown to the local population even though they can be found on the shores of the islands – were presented to the students. After this was done, the students were invited to create a series of recipes that will integrate a cookbook, the final product proposed by this project.

Period	11 Jun 2013 → 14 Jun 2013
Event type	Workshop
Location	PortugalShow on map