15 NOVEMBER 2018
Cooking is increasingly quantified, with data about ingredient quantity, size or calorific content prominent in recipes. In practice though we rely on embodied knowledge that is hard to articulate or share, but that reflects our creativity and context. In the interactive talk of Paris Selinas and Mark Selby, they will cook using paper utensils and ingredients to explore our embodied cooking knowledge to create new kinds of dishes and recipes. Finally, they will contribute our knowledge to start a library of embodied cooking actions.