The Poetics of Food
If you can’t cook, you’ll never be independent: you will always depend on others to feed yourself.
Cooking is one of the most generous of human acts, one we also happen to be confronted with several times a day. The humans that feed intuitively train their minds in embodying their guest's perceptions, to deliver more pleasurable and memorable experiences. Dining, if well performed, can be an aesthetic experience for body and mind.
The trends at the pinnacle of culinary art (not necessarily performed in expensive restaurants) are precisely about serving more than just food: we don't go to restaurants just to feed our bodies, we seek comfort – home, pleasure, meaning.
Food can be poetry; the meal is a canvas to express ideas, feelings, inspiration, thoughtfulness, wisdom.
The day will feature inspiring talks, demonstrations, and the screening of foodshort-films.
Speakers and participants:
Charles Michel - Chef, Scientist, Food philosopher
Atsuko Ikeda - Japanese food expert
Cristine Leone - Head Chef & Creator of Ivy’s Mess Hall and Lobster Bar
Gillian Riley - Food historian
Daniel Ospina - Experience designer and chef
Professor Barry Smith - Director of the Institute of Philosophy
Plating Perfromance - Daniel Ospina & Charles Michel
Georgina Hayden - Food Stylist
Janice Wang - President, Oxford Blind Tasting Society
Tereza Stehlíková - Artist
Short food-film screening:
The Future of Food - UK premier
Touch Hunger - Poetic food film
Photo: Comes Cake
Lineup might change.