Saint-Étienne edition 🇫🇷 - Revision history

Thesoftprotestdigest: /* Recording of the talk */

2022-03-09T14:13:54Z

Recording of the talk

← Older revision		Revision as of 16:13, 9 March 2022
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	== Recording of the talk ==		== Recording of the talk ==

	💿🔉[https://youtu.be/jl9Mku3TDNo/ Click on this link to listen to the talk online]		💿🔉 [https://youtu.be/jl9Mku3TDNo/ Click on this link to listen to the talk online]

	== Transcript of the talk ==		== Transcript of the talk ==

Thesoftprotestdigest: /* Application of the evaluation tool (temp version v.2) */

2022-03-09T14:13:48Z

Application of the evaluation tool (temp version v.2)

← Older revision		Revision as of 16:13, 9 March 2022
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	== Application of the evaluation tool (temp version v.2) ==		== Application of the evaluation tool (temp version v.2) ==
	🎞🎥[https://youtu.be/SoO5yrc2t3w/ Excerpt from the presentation and application of the evaluation tool on the “Tissé chaud”]<br>		🎞🎥 [https://youtu.be/SoO5yrc2t3w/ Excerpt from the presentation and application of the evaluation tool on the “Tissé chaud”]<br>

	== Recording of the talk ==		== Recording of the talk ==

Thesoftprotestdigest at 14:13, 9 March 2022

2022-03-09T14:13:32Z

← Older revision		Revision as of 16:13, 9 March 2022
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	[[File:TitleSE.png\|thumb\|Thumbnailed image\|Signature of the ‘Saint-Étienne edition’]]		[[File:TitleSE.png\|thumb\|Thumbnailed image\|Signature of the ‘Saint-Étienne edition’]]
	[[File:SE map.png\|thumb\|Thumbnailed image\|The city of Saint-Étienne.]]		[[File:SE map.png\|thumb\|Thumbnailed image\|The city of Saint-Étienne.]]
	[[File:Tissé.jpg\|thumb\|Thumbnailed image\|[[Le Tissé ~~chaud\|Le Tissé chaud~~]].]]		[[File:Tissé.jpg\|thumb\|Thumbnailed image\|[[Le Tissé Chaud]].]]
	[[File:Le pate chaud.jpg\|thumb\|Thumbnailed image\|The original “Pâté ~~chaud”~~.]]		[[File:Le pate chaud.jpg\|thumb\|Thumbnailed image\|The original “Pâté Chaud”.]]
	[[File:SE.png\|thumb\|Thumbnailed image\|Saint-Étienne, former economic landmark of center france was famous for its weapon industry as well as silk and ribbon.]]		[[File:SE.png\|thumb\|Thumbnailed image\|Saint-Étienne, former economic landmark of center france was famous for its weapon industry as well as silk and ribbon.]]
	[[File:Talketienne.png\|thumb\|Thumbnailed image\| Nickie, Robin and Jérémie laying out the basis of a possible resilient diet for the public of the Saint-Étienne design Biennale.]]		[[File:Talketienne.png\|thumb\|Thumbnailed image\| Nickie, Robin and Jérémie laying out the basis of a possible resilient diet for the public of the Saint-Étienne design Biennale.]]

Thesoftprotestdigest at 11:30, 1 November 2021

2021-11-01T11:30:09Z

← Older revision		Revision as of 13:30, 1 November 2021
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	[[File:Gradetisse.png\|thumb\|Thumbnailed image\|The grade of the “Tissé chaud” according to the temporary version of the evaluation tool. In reference, the “pâté chaud” got the grade 6/16, C.]]		[[File:Gradetisse.png\|thumb\|Thumbnailed image\|The grade of the “Tissé chaud” according to the temporary version of the evaluation tool. In reference, the “pâté chaud” got the grade 6/16, C.]]

	In early April, [[The Soft Protest Digest:About\|The Soft Protest Digest]] was invited by the research department of the french design institute of Saint-Étienne “[https://www.citedudesign.com/fr/home/ The cité du design of Saint-Étienne]” (part of the UNESCO creative cities network) to participate in a series of talks around the principles of “negotiation” for the [https://~~www.citedudesign~~.com/fr/~~biennale~~/ 2019 ~~design~~ Biennale].		In early April, [[The Soft Protest Digest:About\|The Soft Protest Digest]] was invited by the research department of the french design institute of Saint-Étienne “[https://www.citedudesign.com/fr/home/ The cité du design of Saint-Étienne]” (part of the UNESCO creative cities network) to participate in a series of talks around the principles of “negotiation” for the [https://biennale-design.com/saint-etienne/2019/en/home/ 2019 Design Biennale].

	Negotiation being a central process involved in the design of both environmentally resilient and culturally dishes and diets, [[The Soft Protest Digest:About\|The Soft Protest Digest]] answered to the invitation with much interest.		Negotiation being a central process involved in the design of both environmentally resilient and culturally dishes and diets, [[The Soft Protest Digest:About\|The Soft Protest Digest]] answered to the invitation with much interest.

Thesoftprotestdigest: /* Transcript of the talk */

2021-01-04T21:22:45Z

Transcript of the talk

← Older revision		Revision as of 23:22, 4 January 2021
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	A forest, for example can come close to having a resilient system. By gathering a multitude of plants and organisms, a forest forms an ecology which can work together to overcome crises. To give one example: the mycelium mushrooms which are connected to the roots of trees will, in case of drought for instance, tell the tree to develop its roots in a specific direction in order for it to find water.		A forest, for example can come close to having a resilient system. By gathering a multitude of plants and organisms, a forest forms an ecology which can work together to overcome crises. To give one example: the mycelium mushrooms which are connected to the roots of trees will, in case of drought for instance, tell the tree to develop its roots in a specific direction in order for it to find water.

	So how can a diet be environmentally resilient?		===== <span style="font-weight:normal">So how can a diet be environmentally resilient?</span> =====

	Environmentally resilient		Environmentally resilient

Thesoftprotestdigest at 09:44, 9 December 2019

2019-12-09T09:44:39Z

← Older revision		Revision as of 11:44, 9 December 2019
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	[[File:Gradetisse.png\|thumb\|Thumbnailed image\|The grade of the “Tissé chaud” according to the temporary version of the evaluation tool. In reference, the “pâté chaud” got the grade 6/16, C.]]		[[File:Gradetisse.png\|thumb\|Thumbnailed image\|The grade of the “Tissé chaud” according to the temporary version of the evaluation tool. In reference, the “pâté chaud” got the grade 6/16, C.]]

	In early April, [[The Soft Protest Digest:About\|The Soft Protest, Digest]] was invited by the research department of the french design institute of Saint-Étienne “[https://www.citedudesign.com/fr/home/ The cité du design of Saint-Étienne]” (part of the UNESCO creative cities network) to participate in a series of talks around the principles of “negotiation” for the [https://www.citedudesign.com/fr/biennale/ 2019 design Biennale].		In early April, [[The Soft Protest Digest:About\|The Soft Protest Digest]] was invited by the research department of the french design institute of Saint-Étienne “[https://www.citedudesign.com/fr/home/ The cité du design of Saint-Étienne]” (part of the UNESCO creative cities network) to participate in a series of talks around the principles of “negotiation” for the [https://www.citedudesign.com/fr/biennale/ 2019 design Biennale].

	Negotiation being a central process involved in the design of both environmentally resilient and culturally dishes and diets, [[The Soft Protest Digest:About\|The Soft Protest, Digest]] answered to the invitation with much interest.		Negotiation being a central process involved in the design of both environmentally resilient and culturally dishes and diets, [[The Soft Protest Digest:About\|The Soft Protest Digest]] answered to the invitation with much interest.

	<u>The presentation was split in 4 stages:</u>		<u>The presentation was split in 4 stages:</u>
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	But first, we should introduce ourselves so you can understand who we are and how we came about to believe in the fact that we can, together, have a concrete impact on the earth, through cooking.		But first, we should introduce ourselves so you can understand who we are and how we came about to believe in the fact that we can, together, have a concrete impact on the earth, through cooking.

	“The Soft Protest, Digest” is a research collective involving Nickie Sigurdsson who comes from Denmark, she is a designer and researcher in agriculture (she has studied and worked in various farms in the Nordics and France). She recently moved to Paris to work alongside Adel Cersaque, a studio which involves Robin Bantigny (who is a designer and a researcher focusing mainly on food production) and Jérémie Rentien Lando, now based in the Netherlands who is also a designer and a researcher focusing mainly on food history.		“The Soft Protest Digest” is a research collective involving Nickie Sigurdsson who comes from Denmark, she is a designer and researcher in agriculture (she has studied and worked in various farms in the Nordics and France). She recently moved to Paris to work alongside Adel Cersaque, a studio which involves Robin Bantigny (who is a designer and a researcher focusing mainly on food production) and Jérémie Rentien Lando, now based in the Netherlands who is also a designer and a researcher focusing mainly on food history.
	So how did we came about to focus our research on this subject?		So how did we came about to focus our research on this subject?
	It actually started a year and a half ago, in a time when we would together actively discuss our worries towards climate change and our difficulty to know what we could do about it and which diet to follow (note: vegetarian, vegan, pesceterian, felxitarian). Robin, who was living in France would rarely eat meat, Jérémie was turning full vegetarian and Nickie who was in a farm context would eat exclusively seasonal products and, occasionally, the meat of wild local animals. We started to research and compare the actual effects of each of our diets and we realized that there was not “one answer” but multiple, which depended on the region we lived in.		It actually started a year and a half ago, in a time when we would together actively discuss our worries towards climate change and our difficulty to know what we could do about it and which diet to follow (note: vegetarian, vegan, pesceterian, felxitarian). Robin, who was living in France would rarely eat meat, Jérémie was turning full vegetarian and Nickie who was in a farm context would eat exclusively seasonal products and, occasionally, the meat of wild local animals. We started to research and compare the actual effects of each of our diets and we realized that there was not “one answer” but multiple, which depended on the region we lived in.

Thesoftprotestdigest: /* Recording of the talk */

2019-09-19T08:36:04Z

Recording of the talk

← Older revision		Revision as of 10:36, 19 September 2019
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	== Recording of the talk ==		== Recording of the talk ==

	🔉[https://youtu.be/jl9Mku3TDNo/ Click on this link to listen to the talk online]		💿🔉[https://youtu.be/jl9Mku3TDNo/ Click on this link to listen to the talk online]

	== Transcript of the talk ==		== Transcript of the talk ==

Thesoftprotestdigest at 08:32, 19 September 2019

2019-09-19T08:32:50Z

← Older revision		Revision as of 10:32, 19 September 2019
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	🎞🎥[https://youtu.be/SoO5yrc2t3w/ Excerpt from the presentation and application of the evaluation tool on the “Tissé chaud”]<br>		🎞🎥[https://youtu.be/SoO5yrc2t3w/ Excerpt from the presentation and application of the evaluation tool on the “Tissé chaud”]<br>

	== Transcript of the ~~speech~~ ==		== Recording of the talk ==

			🔉[https://youtu.be/jl9Mku3TDNo/ Click on this link to listen to the talk online]

			== Transcript of the talk ==

	“<i>Good afternoon everybody. Thank you for coming and gathering around this round table.		“<i>Good afternoon everybody. Thank you for coming and gathering around this round table.

Thesoftprotestdigest at 10:42, 4 September 2019

2019-09-04T10:42:12Z

← Older revision		Revision as of 12:42, 4 September 2019
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	To that end, we believe that environmentally resilient dishes also have to be culturally resilient. They have to implement themselves in the cultural landscape of the area and make sense for its inhabitants. This may rely on its shape, but we believe that it also relies on its storytelling. That may well be the reason why the burger hype could end, it is a dish which does not share a story with our regions. Many dishes, like the “Tarte Tatin” of the Tatin sisters or the “Chantilly” of Vatel rely on stories which are completely made up (the “Tarte Tatin” was not actually a mistake, we can’t even prove that Vatel ever cooked a dish) but they still add an emotional value to it: it is simply what we call “branding”, and it works: these dishes are still eaten today, and the stories are still told for the occasion.		To that end, we believe that environmentally resilient dishes also have to be culturally resilient. They have to implement themselves in the cultural landscape of the area and make sense for its inhabitants. This may rely on its shape, but we believe that it also relies on its storytelling. That may well be the reason why the burger hype could end, it is a dish which does not share a story with our regions. Many dishes, like the “Tarte Tatin” of the Tatin sisters or the “Chantilly” of Vatel rely on stories which are completely made up (the “Tarte Tatin” was not actually a mistake, we can’t even prove that Vatel ever cooked a dish) but they still add an emotional value to it: it is simply what we call “branding”, and it works: these dishes are still eaten today, and the stories are still told for the occasion.

	===== <span style="font-weight:normal">So how do proceed? Can we just make up stories?</span> =====		===== <span style="font-weight:normal">So how do we proceed? Can we just make up stories?</span> =====
	Since September 2018, as part of our “Nederland edition”, we have been testing out various ways of linking a story to a dish, focusing on one region: North Holland. Here are a two examples:		Since September 2018, as part of our “Nederland edition”, we have been testing out various ways of linking a story to a dish, focusing on one region: North Holland. Here are a two examples:

Thesoftprotestdigest at 10:41, 4 September 2019

2019-09-04T10:41:19Z

← Older revision		Revision as of 12:41, 4 September 2019
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	To that end, we believe that environmentally resilient dishes also have to be culturally resilient. They have to implement themselves in the cultural landscape of the area and make sense for its inhabitants. This may rely on its shape, but we believe that it also relies on its storytelling. That may well be the reason why the burger hype could end, it is a dish which does not share a story with our regions. Many dishes, like the “Tarte Tatin” of the Tatin sisters or the “Chantilly” of Vatel rely on stories which are completely made up (the “Tarte Tatin” was not actually a mistake, we can’t even prove that Vatel ever cooked a dish) but they still add an emotional value to it: it is simply what we call “branding”, and it works: these dishes are still eaten today, and the stories are still told for the occasion.		To that end, we believe that environmentally resilient dishes also have to be culturally resilient. They have to implement themselves in the cultural landscape of the area and make sense for its inhabitants. This may rely on its shape, but we believe that it also relies on its storytelling. That may well be the reason why the burger hype could end, it is a dish which does not share a story with our regions. Many dishes, like the “Tarte Tatin” of the Tatin sisters or the “Chantilly” of Vatel rely on stories which are completely made up (the “Tarte Tatin” was not actually a mistake, we can’t even prove that Vatel ever cooked a dish) but they still add an emotional value to it: it is simply what we call “branding”, and it works: these dishes are still eaten today, and the stories are still told for the occasion.

	So how do proceed? Can we just make up stories?<br>		===== <span style="font-weight:normal">So how do proceed? Can we just make up stories?</span> =====
	Since September 2018, as part of our “Nederland edition”, we have been testing out various ways of linking a story to a dish, focusing on one region: North Holland. Here are a two examples:		Since September 2018, as part of our “Nederland edition”, we have been testing out various ways of linking a story to a dish, focusing on one region: North Holland. Here are a two examples:

← Older revision		Revision as of 16:13, 9 March 2022
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	[[File:TitleSE.png\|thumb\|Thumbnailed image\|Signature of the ‘Saint-Étienne edition’]]		[[File:TitleSE.png\|thumb\|Thumbnailed image\|Signature of the ‘Saint-Étienne edition’]]
	[[File:SE map.png\|thumb\|Thumbnailed image\|The city of Saint-Étienne.]]		[[File:SE map.png\|thumb\|Thumbnailed image\|The city of Saint-Étienne.]]
	[[File:Tissé.jpg\|thumb\|Thumbnailed image\|[[Le Tissé ~~chaud\|Le Tissé chaud~~]].]]		[[File:Tissé.jpg\|thumb\|Thumbnailed image\|[[Le Tissé Chaud]].]]
	[[File:Le pate chaud.jpg\|thumb\|Thumbnailed image\|The original “Pâté ~~chaud”~~.]]		[[File:Le pate chaud.jpg\|thumb\|Thumbnailed image\|The original “Pâté Chaud”.]]
	[[File:SE.png\|thumb\|Thumbnailed image\|Saint-Étienne, former economic landmark of center france was famous for its weapon industry as well as silk and ribbon.]]		[[File:SE.png\|thumb\|Thumbnailed image\|Saint-Étienne, former economic landmark of center france was famous for its weapon industry as well as silk and ribbon.]]
	[[File:Talketienne.png\|thumb\|Thumbnailed image\| Nickie, Robin and Jérémie laying out the basis of a possible resilient diet for the public of the Saint-Étienne design Biennale.]]		[[File:Talketienne.png\|thumb\|Thumbnailed image\| Nickie, Robin and Jérémie laying out the basis of a possible resilient diet for the public of the Saint-Étienne design Biennale.]]

← Older revision		Revision as of 13:30, 1 November 2021
Line 11:		Line 11:
	[[File:Gradetisse.png\|thumb\|Thumbnailed image\|The grade of the “Tissé chaud” according to the temporary version of the evaluation tool. In reference, the “pâté chaud” got the grade 6/16, C.]]		[[File:Gradetisse.png\|thumb\|Thumbnailed image\|The grade of the “Tissé chaud” according to the temporary version of the evaluation tool. In reference, the “pâté chaud” got the grade 6/16, C.]]

	In early April, [[The Soft Protest Digest:About\|The Soft Protest Digest]] was invited by the research department of the french design institute of Saint-Étienne “[https://www.citedudesign.com/fr/home/ The cité du design of Saint-Étienne]” (part of the UNESCO creative cities network) to participate in a series of talks around the principles of “negotiation” for the [https://~~www.citedudesign~~.com/fr/~~biennale~~/ 2019 ~~design~~ Biennale].		In early April, [[The Soft Protest Digest:About\|The Soft Protest Digest]] was invited by the research department of the french design institute of Saint-Étienne “[https://www.citedudesign.com/fr/home/ The cité du design of Saint-Étienne]” (part of the UNESCO creative cities network) to participate in a series of talks around the principles of “negotiation” for the [https://biennale-design.com/saint-etienne/2019/en/home/ 2019 Design Biennale].

	Negotiation being a central process involved in the design of both environmentally resilient and culturally dishes and diets, [[The Soft Protest Digest:About\|The Soft Protest Digest]] answered to the invitation with much interest.		Negotiation being a central process involved in the design of both environmentally resilient and culturally dishes and diets, [[The Soft Protest Digest:About\|The Soft Protest Digest]] answered to the invitation with much interest.