A Tasty Start #2

The following day was dedicated mainly to cook, in a truely professional large kitchen, Aromi. We anyway divided ourselves between our computers, to check out the last data, and the kitchen. Shortly after it was time for presentations, carefully documented in photos and videos. A fast, almost immediate passage between reality and its virtual duplicate!

In the process some aspects had to be abandoned, for both lack of time and need to reasonably limit the research and make communication and visualization possible: I had to drop the hypothesis about the decrease of energy consumption, as a complex element which would need further investigations (in some cases no clear decrease is registered, even though the industrial production diminishes). Also the idea of saunas lay on the ground, with the puzzling question of how many they actually are in Finland (waiting to be answered in the next project!) The two aspects were eventually linked, in the case that sauna were used for both cooking fish and personal hygiene, with a reduction of energy consumption.

The task of the day was much more visual-oriented than I expected, as someone used to express mainly in sound and words. It was nevertheless extremely interesting to try to change perspective, to consider a totally different approach. Finally the composition of the dish was a pleasantly silent moment, voiding the mind from the strict data comparisons.

In this respect the idea of the workshop was really good: cooking food is putting one´s hands back into the real world and one´s feet on the ground, after all the hypothesis and speculations arisen from the data. And the task, using data (as any other abstract material) to generate something utterly concrete and physically enjoyable, was a meaningful one. As it often happens, more ideas came after everything was over, such as visualizing in the dish the dimensions of the three factories considered (from Western Finland, Ostrobothnia and Lapland), the relations between number of employed/unemployed people, the impact of the loss of the factories on the regions (more dramatic in less industrialized areas, as in Kemijärvi, Lapland), and so on.

The tasting was another nice social moment, in certain cases a challenge – not always amazingly visually presented food tastes as one would expect. The most éclatant case was Rossana´s cocktails, a study about suicide rates in Finland, Germany and Italy, where the proportions of alcoholic drinks depended on the most consumed ones in the three countries. In general the dishes were really tasty and colourfully multicultural, and finally even the cocktails found their estimators! Check out here for the final results.

The moment implied the rapid destruction of the works, in a merry mixture of creativity and destruction – a mark of the transiency of life. In this I feel much less pessimistic than Bauman[1], who complains that nowadays works of art are not thought any more to last, but to be rapidly consumed, as everything else. If this may be partly true, on the other hand using perishable or recycled materials goes on the contrary in a more natural direction, dropping the Romantic idea of art as eternal. As the ancients said, panta rhei (everything flows). A wiseness also Oriental philosophies teach us again. Without necessarily attaching to this natural phenomenon a negative sense.


[1] Z.Bauman, op.cit., p. 186

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