'Mouth Gastronomy' at Fiat Lux: Eat or BE EATEN class

'Mouth Gastronomy' at Fiat Lux: Eat or BE EATEN class

Pedro Reissig

Performance / Talk
26 Jan 2024 - 12:00pm

Pedro Reissig, PhD, will join Victoria Vesna's Fiat Lux: Eat or BE EATEN class under the Food Studies program to deliver a performance and talk on his latest book, 'Mouth Gastronomy,' Integrating HOX ZODIAC Animals and Key Ingredients.
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Mouth Gatronomy is an original concept, born from the interest in rediscovering and revaluing the mouth, with a spirit of self-empowerment, in a world overwhelmed by stimuli and external references. MG can be defined as "cooking" in the mouth through deliberate and sequential steps. MG occurs when we use our mouth to modify food and interact with it to feel and discover its essence through its approximations and transformations in the mouth as a significant experience in itself, as a creative act. This is based on three basic principles for a good gastronomic quality food, small amounts, and connecting with oneself and the food while eating. There is a before and after with Mouth eating a cookie without using your teeth, letting it dissolve and melt with saliva to enjoy its flavor more intensely and for longer than if you just chewed and swallowed... Our idea of eating is historically based on biting and chewing since food used to be more hostile and challenging. With the development of culture, many of the things we eat do not even require chewing, but the inertia is strong, and added to contemporary anxiety, we have become more devourers than gastronomic explorers and enjoyers. So, perhaps we should rethink are we really what we eat? Or do we eat what we are? Or perhaps it is a dialectical process, which will allow us to elucidate and find the balance we need and seek...
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Pedro Reissig, PhD, has been involved in Food Design as a practitioner, social entrepreneur, and scholar for the past decade. His design career includes several startups, the most prominent being Vacavaliente, a long standing MoMA Store favorite. His academic work is rooted in the relationship between form and structure within a paradigm he calls “techno-morphology”, subject of numerous international research publications, projects and lecture appearances. His interest in the transdiscipline of Food Design is motivated by rethinking and redefining the sense and role it can play for us as people, professionals and society. This search for a meaningful and useful “Food Design for improving our food lives” has led him to found the Latin American Food Design Network (www.lafooddesign.org) and create an FD Educational Platform (www.fdxe.org). Also his personal interest in design morphology paved the way for his FD agency in Buenos Aires (www.demorfa.com). His most recent work includes the publication of the book, in Spanish for now, “Food Design: hacia un eco-sistema alimentario”, the launching of the “Revista Latinoamericana de Food Design: comes lo que eres” (Latin American FD Journal: you eat what you are), and most currently, the publication of the research project “Gastronomía Bucal” (Mouth Gastronomy).
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FIAT LUX: Let There Be Light! ✨

Fiat Lux is the motto of the University of California System; "Fiat Lux" is translated from Latin as "Let There Be Light." At UC Merced, we translate this phrase ourselves as "Let your light shine," because Fiat Lux is about your individual talents and all of the brightness that you hold and bring to your role as a student at the University and beyond.
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Register here:
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