How would we use technology to imagine new ways of preserving potatoes? Or, if the spicy chili pepper goes extinct, how would technology remind us of the textures and tastes of a Sichuanese hotpot kitchen? Could you even imagine tacos in a world without corn? Emigrant Food Futures, a unifying evolution of gastronomy, aims to bring together cultural perspectives of how we can prototype new ideas behind the way we produce, package, transport, plate, cook, consume and dispose of food. In this course, students will understand the context and realities of immigrants and their food in the United States. Students will learn from topics like food extinction, climate change, agriculture, farmers knowledge and the current socio-political environment. Students will put into practice expressive points of view about the past, present and future of society in relation to food. In this course, students will be given short readings, podcasts, articles, documentaries and recipes as weekly assignments. There will be discussions, guest lectures, online cooking workshops and constant critique to inspire student concepts while improving their technical skills and design practice. Students will be expected to work on prototyping, development and deployment of their concepts.
Open to: All University graduate students, and undergraduate juniors and seniors. Some seats have been reserved for MFA Design & Technology students.