Imagine a future where compassion is perceived, even evoked, through food (design). Does it have a flavour? And if yes, what taste, smell, color, shape or texture does it have? Would this influence society, change the attitudes and consumption (of food)? How would we interact in a culture where compassion is acknowledged as the base of social sustainability – where it is interwoven in traditions in a way that we can detect and even cultivate compassion through our senses, as if it was as obvious as the actual taste of bittersweet (potential)?
an artistic research project by Urska Golob & Fransisca Tan