Where do you draw the line between copy and original? Natural and unnatural? False or true? Form and substance? What could this mean in food?
There are many examples that stand along that line: from fake mozzarellas, pristine snow white apples, no-meat burgers and cutlets, the industrial mimicking the natural, made in/assembled by, bio/non bio, lost in translation regional food like “spaghetti alla Bolognese”, edible trompe-lʼoeil, DOC, DOP and OGM… During this workshop we investigated this topic and translated it into a summer food feast, an open air salon with “food stalls”, an outpost of research, reflection and investigation. These edible occasions make new statements for the present and future of food.
Watch the film here