OpenBread

The topic of “Bread”, one of the oldest foodstuff made by humans for humans, has many forms and formats, offering a wide range of texture and taste, aroma and appearance. Culturally loaded, bread offers a touch point into situated narratives, opening up to stories close to heart and hands-on. Today’s bread has a diverse range of manifestations, appropriations and expectations. Innovation and Design have been driving these for 14000+ years for flatbread and 4000 years for leavened … For long, it was contextually crafted. And then came a.o. the “modern sliced bread”. Did the slicing contribute to disconnect from the place and kill Food Literacy? What are the co-creation approaches we can explore in order to restore and/or expand Food Literacy? What are the roles of Smell, Sound, Touch, … in sensing and tasting Food, hence helping the experience and the literacy dimensions?

Bread is an entry point into Food Systems, and as an everyday vehicle for many, it allows to explore relations and interactions between stakeholders, while using it as a case for Food Literacy. Each coCreationcamp session is looking into some dimensions where Bread triggers questions and propositions related to food literacy, to behavior, to culture, to regeneration, and much more.

The stories are unfolding on https://www.cocreationcamp.com/cocreation/food-systems/openbread/

Note: OpenBread was first devised and conceptualized in 2011; meanwhile the context and the foodscape have ‘dramatically’ changed, hence the narrative angle is presently under fermentation.