DesignCity Montreal presents Doing the Dish, (or, an Ad-Hoc Culinary Co-Design)

During the five day adventure of Design Inquiry, DesignCity participants investigated the meaning of possible food design from the point of view of provisioning, the kitchen space, and the dish itself. Here is the result of one such 'micro-foodscape.' The micro-foodscape is the product of a set of forces, among others might be counted: - the origins of the participants (each of whom BROUGHT ONE INGREDIENT from their sense of the local) - the city (which provided the 'local' ingredients for some participants) - the confines of the cooking (small dormitory kitchen) and serving (35 guests) environment (long table, lack of dishes). - etcetera. Here are fragments of what emerged: Bon appétit +++