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P R C C

Creatives

The kitchen table is where people from different backgrounds meet, exchange, design, cook, eat and imagine a future of food together. In this section you will find profiles of people who have joined this kitchen table as well as tools, videos, reports, podcasts, videos or recipes that they have developed in collaboration with others. This Archive/Table is composed of four different (main) groups that interact and intersect: chefs, producers, scientists and creatives. Click on any of the sides of the table to read more about what's been cooking.

8.10.2021

Profile

En Giro y a la Olla

Residency 2021-2022

En Giro y a la Olla

This project proposes the creation of a dialogue between processes related to food, ethnographic research and bodily practices linked to a specific social and cultural context, valuing the diversity of knowledge about food production, movements, embodied practices and experiences.

Going through the experiences recorded in the body, it will seek to generate and unfold questions, bringing to the scene different culinary stages, as well as the historicity of food from its origins (agriculture, the movements of the body linked to sowing and harvesting) to the processes of transformation (cuisine), hospitality, and (re) meaning of food.

This residency takes place in Xochimilco from October 2021 to February 2022

Laura Szwarc

performing artist, writer, art educator, cultural activist. Through her research and creations, she displays experiences that stimulate poetic and critical thinking, as well as collaborative work in communities. She integrates and directs the Akántaros Cultural Association: intercultural and transdisciplinary entity. Her choreographies and performances have been carried out in different spaces and festivals; some of them are: Ellas Crean Festival, Fringe Festival, Almagro Classic Theater Festival, Word Festival, Bardo Festival. She has had the chance to share her research and creations in Mexico, Argentina, Spain, Cuba and Ecuador.

Suraia Abud Coaik

culinary artist, cook and researcher in food cultures from anthropology and visual arts, approaching food from a transdisciplinary, collaborative and holistic perspective.

She carries out projects from agricultural practices, culinary memories with different generations and latitudes, always linking the social life of objects, migrations, family economic relations and food policies. She has been able to showcase her practices in various festivals, some of them are: Arab Fest, Phot Aix Photography Festival and ICAF (Iwaya Community Art Project).

Suraia lives between Madrid, Beirut and Montevideo.

The kitchen is a social place, a common place to gather and connect. It is a place to share not only food, but stories, ideas, aspirations and initiatives. Colaboratory Kitchen is an ongoing mobile and on-site project that brings farmers, scientists, creatives and cooks together around the kitchen table to connect, exchange knowledge and prototype new trans-disciplinary solutions to farming; a test ground for ideas that conciliate land restoration, conservation, food production and better livelihood in farming communities. A response to the lack of connection between disciplines that are key for new alternatives towards more sustainable and just futures.

The questions at stake are: How do we bridge scientific and local knowledge? What kind of interdisciplinary projects can we create towards a better livelihood and ecological resilience of farmer communities? How can we conserve the environment and its biodiversity in balance with sustainable food production and pair local consumption to global demand?

We create a space for a trans-disciplinary community to grow and take action, by sharing and cooking futures together.

The project was initiated in 2016 as a collaboration between Cascoland and the Forefront Project (WUR, UNAM), a joint effort to design spaces and tools of communication and action towards strengthening socio-ecological bonds, south of the Lacandona Jungle, Chiapas, México. Now a days the scheme is being developed in three rural locations in Mexico: Santo Domingo Tomaltepex, Oaxaca, Xochimilco, Mexico City and Loma Bonita, Chiapas, as a collaboration with UNAM, local organizations and a range of collaborations from professionals in different disciplines.