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Saint-Étienne edition 🇫🇷: Difference between revisions
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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 | 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 | 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 | “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. | ||