This CHI’16¬†workshop will examine everyday food science practices such as fermenting, brewing, or pickling edible materials, as well as foraging, molecular gastronomy, bartering, nutrition-based medicine, or dumpster diving for food. We hope to gather a diverse group of HCI researchers, food practitioners, artists, and scientists to engage with these practices as deliberate alternatives to top-down production of both food and knowledge. Hands-on activities with food, as well as critical reflection and design exercise will envision new systems for food preservation and security, human health and nutrition, and everyday scientific literacy.

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