Experimental Plot, collective pedagogies and experiments in regenerative agriculture, Santo Domingo Tomaltepec, Oaxaca, 2021. Photo by Ruben Garay

14 December 2022 @ 24 Guildhall Road


About this event

This event consisted of an open kitchen installation where participants were invited to co-create and cook new dishes inspired by their territories of origin. This was followed by an open discussion about the narratives that food can tell us, embodied knowledge and food displacement.

This workshop was an invitation to occupy the collective imaginary and devise possibilities for our community, co-creating new narratives through culinary formulas. In this gathering, we wanted to explore what brings us together as a community, and transform a future-kitchen space into a place for imagination, resistance, restitution and celebration, to vindicate the futures of our community.

Can future dreams be communicated through food?


About the Artists

Cocina CoLaboratorio (CoLaboratory Kitchen) (Mexico) is a transdisciplinary collective that gathers creatives (artists, designers, architects), farmer communities, scientists and chefs around the kitchen table to exchange knowledge, design and take action towards sustainable food futures. Cocina Colaboratorio regards the kitchen as a co-creative space where people are connected through growing, cooking, tasting, sharing and experimenting. Aspirations and actions are shared and undertaken around the kitchen, mixing world views, knowledge, practices and products through different activities and programmes catered to specific sites and cultures.

Emilio Hernández Martínez, is a design thinker and creative researcher. He works on the conceptualization and application of Art + Education projects in different community contexts, exploring the (de) construction of horizontal learning processes and ludic spaces. He is a consultant for social innovation projects and founder of the Imagination Center, a school of artivism and peacebuilding. He is part of Cocina Colaboratorio, a collective that works to build sustainable food futures across rural communities in Mexico, where he coordinates the creative processes at Santo Domingo Tomaltepec. Currently, he is part of the politics of food art residency at Delfina Foundation, London.

Daniela Sclavo, is a biologist, researcher and PhD student at the Department of History and Philosophy of Science at the University of Cambridge, currently working on a project on Chile Conservation. Daniela’s academic interests include the history of agriculture, crop conservation, food history, and the ways in which cultural elements—such as traditional cuisines and flavours—can be included in scientific infrastructure.

Public Programmes Curator: Paula Zambrano

Instagram @cocina_colaboratorio