In this project, we approached the theme of caring by focusing on dietary as a main topic of discussion. Focusing on the critical question: “How olfaction can be visualised to present the differences in food culture between different language regions?” We conceived the notion to conduct an interactive workshop, it explores dietary habit and the cultural background of various communities around the world and provide insights into the relationship between food, culture, and identity. Leading participators to reflect and criticize on cultural Boundaries and Integration of dietary habits with various communities around the world with distinct cultural background.
We drew inspiration from observing students gathering in the cafeteria for meals, and through in-depth research into various aspects such as dietary habits, dining etiquette, and significant differences in ingredients across different countries, we derived some insightful perspectives.
Firstly, by using food ingredients as the primary material for map drawing, the workshop aims to guide participants in gaining a deeper understanding of dietary differences between cultures. This creative approach not only provides people with a more intuitive perception of other cultures' cuisines but also offers participants an opportunity to explore different culinary cultures. Consequently, they are more likely to transcend superficial cultural differences, understand commonalities among different communities, and discover possibilities for integration.
Secondly, by researching the relationship between olfaction, food, and language, we can enable participants to perceive the cultural emotions behind food more profoundly. Olfaction, being a powerful emotional trigger, can evoke profound cognitions of specific cultures and memories. Through olfactory experiences, the workshop will provide a more intuitive, immersive means to help participants establish a deeper understanding of different cultural cuisines, thereby promoting an understanding of cultural integration.
Additionally, by studying representative condiments from different countries and related workshop design cases, we can gain valuable lessons from successful experiences. This provides a beneficial reference framework for the workshop, making it more practically feasible and appealing. Through participatory interactive methods, the workshop can more effectively guide participants in contemplating the challenges and opportunities associated with cultural integration, igniting their desire for a positive exploration of global culinary cultures.
In summary, our workshop design is not just a simple map-drawing activity; it is a process that leads participants to reflect deeply on cultural boundaries, dietary habits, and cultural integration. It guides participants to approach cultural differences with more openness and tolerance.