**Thesis. In partial fulfilment of the requirements for the final examination for Master of Arts in Fine Art and Design: Experimental Publishing. Piet Zwart Institute, Willem de Kooning Academy.**\
**Thesis. In partial fulfillment of the requirements for the final examination for Master of Arts in Fine Art and Design: Experimental Publishing. Piet Zwart Institute, Willem de Kooning Academy.**\
**Adviser: Marloes de Valk**\
**Second reader: Andre Castro**\
**Second reader: André Castro**\
**Word count: 7915**\
@ -52,6 +52,7 @@ I became fascinated with this topic while investigating the way in which food ha
To understand the way the role of food is being transformed by technology companies, I follow a path through the history of cooking and gender roles in food preparation, the role technology has in food culture and the way Silicon Valley, an important actor in the world of technology, is appropriating food traditions and knowledge in creating new consumer products for the privileged. My research is inspired by the book *In the Age of the Smart Machine* by Shoshana Zuboff. In it, she described her privileged position to experience and investigate the world of labour on the verge of it being revolutionized by computerization (Zuboff, 1988). She looks at the changing relationship of workers to their own bodies, the abstraction of their work and the way this dramatic change influenced the relationships between individuals. It is fascinating to look at the meal replacement phenomenon, and the repositioning of food within society as potentially similar, while wondering what the future of food could look like in the context of ever increasing abstraction and commodification of food and the labour of cooking.
[^1]: techno-solutionism = the belief that every problem has a solution based in technology (Macmillan Dictionary, 2014)
\clearpage
# Chapter 1 - The Gender on Your Plate
@ -61,7 +62,7 @@ There is a theory of evolution that says the following: the development of the H
Women have been pushed towards domestic work ever since the evolution from more equal hunter-gatherer societies to settled agricultural societies (Smith, 1997). Traditionally, men provided the food, earned at first by hunting, and later on through their paid job. Women would be in charge of preparing food for everyone, and that role rarely changed. Throughout time, cooking as a means of caregiving became a practice identified more with women, while cooking for entertainment or skill display was, and still is, associated with men (Cairns et al. 2010). In many households it is still often considered a special occasion when the man of the house cooks. This view was reinforced in cooking advice from the 20th century; men do not cook on a daily basis, but when they do, they cook dishes that best display their talents (Vester, 2015).
Discussing the gender politics of cooking, Pollan wonders: "Was home cooking denigrated because the work was mostly done by women, or did women get stuck doing most of the cooking because our culture denigrated the work?"(Pollan, 2014). Men often had a privileged position when it comes to their cooking practice - mostly with meat, outdoors, seen as entertainment, while women's cooking happened behind closed kitchen doors. Today, most of the world-renowned chefs, the ones who win countless awards and get their own TV shows are men.
Discussing the gender politics of cooking, Pollan wonders: "Was home cooking denigrated because the work was mostly done by women, or did women get stuck doing most of the cooking because our culture denigrated the work?"(Pollan, 2014). Men often had a privileged position when it comes to their cooking practice - mostly with meat, outdoors, seen as entertainment, while women's cooking happened behind closed kitchen doors. Today, most of the world-renowned chefs, the ones who win countless awards and get their own TV shows are men.
@ -122,6 +123,8 @@ The post-mom economy reflects embedded preconceptions on gender roles within the
Technology has always had a massive importance in the world of food, and today we have numerous examples of new technologies that reflect our current socio-political climate. In the following chapter, I look at some of the ways in which the world of technology and the world of food are interconnected.
\clearpage
# Chapter 2 - Eating through algorithms
## Food as a tool for appropriation
@ -146,7 +149,7 @@ While the previous example is bound to give all programmers a warm and fuzzy fee
On the other hand, there is the tendency to explain programming and algorithms using cooking as an analogy. This oversimplification is nothing new in terms of pedagogic methods, but here it makes the assumption that everyone is familiar and comfortable with cooking, which is often not true. In addition to this, the analogy misrepresents cooking as an overly simple succession of tasks. In his book *Algorithmic Adventures. From Knowledge to Magic*, J. Hromkovic attempts for an entire chapter to find similarities between all aspects of an algorithm and cooking. The definition of the algorithm is meant to bridge the gap: "an algorithm [...] provides simple and unambiguous advice on how to proceed step by step in order to reach our goal." (Hromkovic, 2009). However, throughout the rest of the chapter, the analogies become more and more forced. In another example, the author of a blog post is quick to note that "Programmers are the master chefs of the computing world - except the recipes they invent don't just give us a nice meal, they change the way we live"(Curzon, 2017). His claim seems to be: the two are similar, but cooking is infinitely more trivial than programming, because the latter has life-changing capacities.
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The previous examples identify a pattern of appropriation within the field of technology, computer science in particular. This pattern applies to terminology, used derogatorily, as well as cultural artifacts, and is reflected in the techno-solutionist ideology associated with Silicon Valley. As I argue in the following sections, this phenomenon becomes materialized in the hyper-processed, reductionist food products generated by contemporary technology corporations, the production of which greatly resembles software or hardware, rather than food.
@ -193,6 +196,8 @@ The rise of meal replacements came not from a desire to improve food, but to dis
Consuming your meals in the form of a complete food shake significantly reduces the time and energy spent on cooking and eating. This is meant to leave more time throughout the day for work, minimizing time-consuming lunch breaks at the office, profit loss and the workers' leisure time. Consuming food-like substances for fueling your body also devalues the physical, psychological and social importance of food for humans, and disregards these crucial needs as trivial. This perspective on food furthers the disconnection between the working mind and the physiological needs of the body, promoting the value of one over the other. However, I believe such disconnection is unrealistic and reductionist, disregards the complexities of human beings and their physical and psychological needs.
## The future is already here — It's just not very evenly distributed (Gibson, Unknown)
@ -237,7 +242,9 @@ An alternative to Silicon Valley's view of food hacking comes from a European gr
From a kitchen open to everyone, they held workshops in various techniques, from kefir and tempeh making to probiotic drinks and beekeeping. They also added their hardware knowledge into the mix, by building their own devices, such as incubators for ferments. Their approach of providing people with skills and simple solutions like increasing the nutritional value of food and using few resources to produce sustainable food, as well as their collaborative, DIWO approach to cooking is quite valuable, and a beautiful alternative to mainstream techno-solutionism.
From a kitchen open to everyone, they held workshops in various techniques, from kefir and tempeh making to probiotic drinks and beekeeping. They also added their hardware knowledge into the mix, by building their own devices, such as incubators for ferments. Their approach of providing people with skills and simple solutions like increasing the nutritional value of food and using few resources to produce sustainable food, as well as their collaborative, DIWO [^7] approach to cooking is quite valuable, and a beautiful alternative to mainstream techno-solutionism.
[^7]: DIWO = Do It With Others, an extension of the DIY (Do It Yourself) practice.
Today more than ever, with only over a decade to limit the disastrous effects of climate change, food alternatives are incredibly important. By the end of the century, global vegetable and legume production could fall by 35% due to water scarcity and other effects of climate change, and will have similar negative effects on livestock and seafood (Cho, 2018). These changes will inevitably increase inequality, with access to food and water becoming more scarce in certain parts of the world. Cooking, preservation and other low-tech skills could become crucial in dealing with food scarcity, as well as knowledge of local ingredients and techniques, since climate change will also have an effect on global food transportation (ibid). Communities focused on sharing skills and nutritional information freely and democratically have more value in times of need than corporations which target the upper classes, who already have increased access to resources.
@ -259,19 +266,21 @@ However, with accelerating levels of technological development, and increasingly
## Manifesto
Based on Michael Pollan's eater's manifesto, Eat food. Not too much. Mostly plants., I'd like to add a couple more, however commonsensical they might seem. I encourage the reader to add more of her own.
Based on Michael Pollan's eater's manifesto, "Eat food. Not too much. Mostly plants" (Pollan, 2008), I'd like to add a couple more, however commonsensical they might seem. I encourage the reader to add more of her own.
* technology startups should not provide your food, and you should not eat it.
* read about food. Read labels, blog articles, news articles, cookbooks, history books, social sciences books. Chances are you'll find some new information about what you're eating, why you're eating it and where it came from.
* be critical of diets, food fads, miracle foods, complete foods, especially foods that are so overprocessed that you can't recognize their components anymore.
* be critical of diets, food fads, miracle foods, complete foods, especially foods that are so over-processed that you can't recognize their components anymore.
* use your kitchen, embrace failure. There is no better way to learn to make your own meals than to fail at it first.
# Appendix 2
## Excerpt from my interview with Matthijs Diederiks on the 16th of November, 2018.
## Excerpt from interview
Alice Strete with Matthijs Diederiks on the 16th of November, 2018.
This interview has been edited and condensed for clarity.
@ -322,70 +331,70 @@ MD: The form of complete food is a con, the shakes are not appealing for most pe
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@ -461,4 +472,4 @@ XPUB is a two year Master of Arts in Fine Art and Design that focuses on the int
https://xpub.nl
Special thanks to my fellow XPUB comrades, Luke Murphy, Marloes de Valk, Aymeric Mansoux, Michael Murtaugh, Leslie Robbins, Clara Balaguer, Amy Suo Wu, Andre Castro, Steve Rushton, Femke Snelting, Matthijs Diedericks
Special thanks to my fellow XPUB comrades, Luke Murphy, Marloes de Valk, Aymeric Mansoux, Michael Murtaugh, Leslie Robbins, Clara Balaguer, Amy Suo Wu, Andre Castro, Steve Rushton, Femke Snelting
alicestrt
6 years ago