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

Sonia Matos (Organiser)

Activity: Participating in or organising an event typesPublic Engagement – Schools engagement

Description

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

As part of the University of Edinburgh's Research Knowledge Exchange Fund that was provided in the development of the project 'Edible Oceans: In Search of a Vernacular Knowledge of Maritime Plants' I have organised a workshop for the students attending the final year of the cooking course at the professional school of the city of Ponta Delgada, Island of São Miguel, Azorean Archipelago, Portuguese territory.'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.In the attempt to translate and communicate to the general population the scientific and cultural knowledge that was gained throughout this project, we have presented to these students and future local chefs 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. After this was done, the students were invited to create a series of recipes that will integrate the cookbook.
Period22 May 201224 May 2012
Event typeOther
LocationPonta Delgada, Portugal