🎨Design Studio 03
After returning from the Research Trip, we reflected a little on our journey throughout MDEF exploring our design space and other previous exercises that are related to my project and research. Here is a table that shows my progress in focus throughout the Master:
Members of modern society lack a connection with the food they’re eating. We choose to ignore the environmental, economic, health, and emotional impact of our every meal. We have applied the capitalist economic model to our ways of thinking, preparing and eating our foods.
Members of modern society connect with their sustenance on a deep spiritual, social and holistic level. We have seen the effects of a capitalist mindset and its effects on society, community, body and mind; and have thus steered away from that model into adopting “X” model.
Start of 1st Term
Members of modern society make food choices mostly based on their bodily desires, with less focus on their own health or the health of the planet which provided the food. This behavior is intentional; driven to the public by brands, the food industry, and the government.
Members of modern society make food choices mostly based on their health and the health of the planet which provided the food. This behavior is intentional; making very vastly known the impacts of our choices by brands, the food industry, and the government.
End of 1st Term
Members of modern society lack a connection with the intricate ecosystems within their bodies and the foods they consume. The human microbiome—our internal community of microorganisms—has been disrupted by industrialized food production, heavily processed diets, and a capitalist approach to food. We ignore the symbiotic relationship between gut health, emotional well-being, and environmental sustainability, prioritizing convenience and profit over holistic health.
Members of modern society view food as a bridge between their internal microbiome and the larger ecosystems of the planet. They approach eating as a mindful practice that nurtures the health of their gut flora while supporting sustainable agricultural practices. By embracing diverse, fermented, and minimally processed foods, society reconnects with ancestral traditions and recognizes the interconnectedness of human health, biodiversity, and planetary well-being.
Beginning of 2nd term
I feel like this table correctly represents the evolution I've had. I started with a general interest in food and maybe the environment, now I can perceive I narrowed down on what mattered most to me and what opportunity for exploration was possible.
Below are my different design spaces for each term respectively.
As you can see, the topics on my Design Space remained mostly centered around the same topics:
Food and food experience
Human conscience
Non-human intelligences
Health based food
Environmental and body sensing
Looking at my journey in the DS, I took a Serial Drifting approach. Which means that I was taking a series of logical decisions along the same topics. I explored a bit of the topic, found something specific to research on, made a choice on the next steps and continued on.
In the end, I landed in focusing on the bacterial intelligence in our own bodies as well as taking a more embodied approach throughout my research.
Last updated