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How we may eat?

Transmedia storytelling

How we may eatThe title is a paraphrase of Vannevar Bush’s seminal 1945 essay “As we may think” – a visionary speculation on the way we will process information and a prophetic description of the era of the computer.

Food production and consumption directly affect global issues such as climate change, biodiversity, sustainable development, economy and politics. But food is of course an existential aspect of our lives also on a more local and even intimate level. We literally take in food – we bite, chew, swallow and digest food. An elaborate array of cultural, aesthetic and social rites and customs has formed through the ages around the very corporeal act of eating. Food and the way we eat it are a vital part of our identity. As the saying goes: you are what you eat.

This transmedia project speculates about how our food and our eating habits may change, due to the rapid changes in the culture, industry and mediation of food. New materials, new production methods, new eating habits tend to radically change not only what we eat, but also the way we eat it and the ways in which we represent food, cooking and eating.

How can we connect the rich and persistent traditions and rituals of cooking and eating to these new conditions? Is the future of food just a mechanical intake of nutrients, of will eating continue to be one of the central social and cultural institutions of our daily lives?

We could, for instance, produce food that largely bypasses our bodily processes, or at least makes them much less prominent. At the same time, our psychology refuses to give up on all of the cumbersome aspects of eating: we want to bite, to chew, to swallow, to taste to feel satisfied… But even these most natural and instinctive behaviors are subject to cultural rules and regulations, the etiquette of eating.

Food, in short, is as immaterial as it is concrete. This transmedia project shows the intricate connection between these qualities. The material and the way it is presented and enjoyed (Food Portraits); the mechanics of eating and the related social etiquette (The Act of Eating); the future of food and its consumption (Future Food).

Project team




Next to a central website, the project consisted of an Instagram account, a facebook event, an exhibition and a printed magazine. On March 7th, 2019, the Transmedia Storytelling team organized a “Pop-up food experience” at the Camera Arts photo studio. Guests were invited to cook their favorite dish and bring their own cutlery, plates and any other object considered as representative of their identity. The process was documented on video and photos and resulted in a table setting that reflected the influence of food and food preparation on multiple cultures and personal identities. A photo of the table, displaying a variety of objects and food representing the different themes of the Transmedia Storytelling project, was used as opening image and interface for the website.

Erika “Kika” Calderon

Food Portraits


Erika’s food and identity transmedia project focused on the analysis and exploration of how cooking and eating behavior reveals the essence of a person’s identity. The project shows the “Food Portraits” of Noel, Pipo and La Tete. The three characters with different backgrounds, cultures, ethnicities, emotions, and social-e­conomic situations, showed how they prepared their favorite dish. Inspired by 17th-century still live paintings, Erika interpreted their stories and used them as foundation for her “food still lives.”

Fatma Evren

The Act of Eating


Eating is not just a mechanical act – all our senses are involved in taking in food. First, our eyes feast on well prepared dishes, then our smell and taste join in. Fatma knows it’s not well-mannered to lick ones plate clean, but she loves to break this rule. In her photographic project, she assumed the point of view of the plate and cup, who enjoy the gregarious touch of the eater.

Natalie Meichtry


Future Food


In the 21st century, everything is focused on speed, including our eating habits. We have no time anymore to sit down and enjoy dinner with friends and family. This insight inspired Nathalie to develop “FUOD,” a modern nutrition product that enables consumers to save time while still being nourished with the best available fresh food products. Less than 30 hours pass between preparation and delivery of FUOD’s breakfast, lunch and dinner smoothies – efficient, tasty and healthy. To complete the branding excercise, she developed a website and instagram account.




Project team

Download FUOD Magazine here:




Project team



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