Food Friction is a conference about artistic research and the interaction between food and eating behaviour. The conference offers a carefully selected menu of lectures, interviews and debates, with creative courses and side dishes that consist of workshops, performances and edible interventions. Professor Louise O. Fresco, President of Wageningen University & Research will open the event with a keynote speech.
Food Friction welcomes students, researchers, artists and designers. The conference is particularly interested in inspiring companies that are interested in new viewpoints and policy makers that are looking for new perspectives. Locals from Arnhem that love the friction of expression and food should definitely attend as well.
Play along and learn.
This year ‘The Graduate School’ has invited food designer Katja Gruijters as a food expert to translate her vision, content and network into a strong inspiring program. Gruijters works in multidisciplinary teams and believes that there is no way to solve complicated problems around food can be solved with volatile answers. On the contrary it requires quite a lot of research, imagination, experimentation and cooperation between specialists from different backgrounds.
FOOD FRICTION is not intended to be a one-hit wonder. Research areas have been translated into five themes in which frictions will be unveiled and discussed to allow cooperation to emerge on the look for answers. The output of the conference must be the start of new activities.
The five themes, agriculture, behaviour, culture technology and facts & Fiction, will be carried by The graduate school’s five lecturers. All themes will be subject to an artistic research approach. Katja Gruijters will contribute to the conference with her passion for food, research and science.