Architempo /~ alok b. nandi design.architempo.net

Institute of Contemporary Arts, London. Nash Room.
Monday 28th April 2008,
Seminar Workshop: 2 pm-6 pm

This event aims to investigate the relationship between the aesthetic and the ethic in human sociality that allows us to treat each other with trust, respect and dignity, and ask “how can it be, or how is it, embedded within art, performance and design?”

Computer-mediated communication, immersive & interactive technology (ambient) is impacting on how we communicate & interact, affecting our conception and performance of human knowledge and cognition, and thereby sense-making.

Chair: Dr Satinder Gill. Cambridge University, Centre for Music and Science, & Middlesex University, European research project ETHICBOTS.

Attendees include :
• Ghislaine Boddington, Creative Director Body Data Space
• Kristina Anderson, Interactive Artist, STEIM
• Alok Nandi, writer/director, designer, Brussels
• Caroline Nevejan, Researcher Ethics & Art (Presence), Amsterdam
• Alexis Johnson, AKarts
• Simon Poulter, PVA
• Jennifer Spiegel, Goldsmiths
• Gordana Novakovic, UCLA
• Julie Freeman, artist, nano-technology
• Derek Matravers, Philosophy, OU
• Alan Blackwell, Computer Science, Cambridge

The event is supported by EU Coordination Action network: ETHICBOTS (Emerging Technoethic of Human Interaction with Communication, Bionic, and robOTic systems) and Middlesex University

Giving a talk about “Cuisine as Design, Design as Cuisine” in the symposium Hybride Stad, taking place in Genk on 18th of April. A publication will come out after some days.

Program and more info on experiency.be

Cuisine as design :: Design as cuisine
If ‘design’ allows ‘transformation of existing conditions into preferred ones’ (Herbert Simon), ‘cuisine’ is interesting to put in parallel, next to it, close to it, into it. Especially as a process but also as a space (and a non-space), it might ensure that thinking and talking about ‘design as cuisine’ or vice-versa results into reframing making and consuming. Design thinking and design research will allow to explore paradigms of ‘experience design’ where food is a fascinating transversal vehicle, both conceptual, physical and in fact experiential. This text will travel into foodscapes to reveal design attitudes.
Alok b. Nandi - March 2008