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Saint-Étienne edition 🇫🇷: Difference between revisions
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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 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. | ||
The presentation was split in 4 stages: | <u>The presentation was split in 4 stages:</u> | ||
< | <ol> | ||
<li> | <li>An introduction to the collective’s concept of cultural and environmental resilience. (see speech below)</li> | ||
<li> | <li>The evaluation of a local dish “<i>Le pâté chaud</i>”, through the use of the 2nd temporary version of the collective’s evaluation tool. (see video link below) | ||
<li> | <li>The evaluation of “<i>Le tissé chaud</i>”, a resilient version of the local “pâté chaud”, designed by the collective for the talk.</li> | ||
<li> | <li>A collective tasting of le “<i>Le tissé chaud</i>”.</li> | ||
</ol> | |||
“Le tissé chaud” was thought as the resilient version of a local dish “Le pâté chaud”. The traditional version indeed called on the use of liver, eggs, dairy, olives and tomato, which may be very dear to the residents of the region but questionable in terms of sustainability in the spring. | |||
The collective thus decided to work on a spring version of the dish which would take into account: the season, the local producers and the cultural landscape. | |||
== Application of the evaluation tool (temp version v.2) == | == Application of the evaluation tool (temp version v.2) == | ||