"Food Prejudice" at "B(i)TES – Mapping Food Design through Phygital Food Systems" Exhibition in EFOOD24, Elisava - Barcelona

The Prejudice of Taste, as explored through the Portuguese rissol, becomes a compelling reflection on the intersections of taste, culture, and societal perceptions. Taste, often considered a personal preference, is deeply intertwined with social structures and cultural norms. The humble rissol, usually overshadowed by its simplicity, challenges preconceived notions by inviting a deeper appreciation of its multifaceted nature and its significant role in Portuguese culture.

Taste is not merely an innate sensibility but a learned behaviour shaped by cultural exposure and social positioning. Judgments about food — what is deemed "simple" or "sophisticated" — are often reflections of societal hierarchies. The "rissol", rooted in everyday cuisine, subverts these assumptions by offering richness and complexity beneath its modest exterior. It prompts a reevaluation of the biases that lead to the dismissal of seemingly ordinary objects, revealing the layered stories and values they embody.

Food is more than sustenance; it is a medium for expressing cultural values and personal identity. The "rissol", with its crispy shell and concealed filling, metaphorically represents the tension between appearance and essence. Its structure mirrors societal tendencies to value surface-level attributes while overlooking hidden depths. Encouraging reflection on what lies beneath becomes a symbol of curiosity and a call to engage with the unseen.

Taste functions as a bridge between individual experience and universal connection. Tasting the rissol transcends its immediate sensory appeal, fostering shared experiences and narratives. It highlights the potential of food to bring people together while challenging the superficial judgments that often separate them. The rissol’s story underscores the importance of seeking authenticity and resisting homogenization in a world increasingly shaped by commodification.

The narrative of the rissol encourages a reexamination of how value is assigned to cultural artefacts. While mass production may strip away layers of meaning, the rissol’s roots in tradition remind us of the importance of preserving the authentic and the unique. It invites us to engage in practices of discovery and appreciation, moving beyond passive consumption toward active participation in understanding cultural heritage.

The journey of uncovering the rissols' richness mirrors a broader critique of modern life’s focus on immediacy and surface. Exploring its hidden depths serves as a metaphor for resisting shallow engagements and embracing meaningful interactions. It challenges individuals to reflect on their choices, the opportunities they dismiss, and the potential stories they overlook when guided by premature judgments.

In this narrative, the rissol transcends its culinary role, symbolising curiosity, inclusivity, and reflection. It calls for a deeper engagement with the every day, urging us to uncover the richness beneath the surface and challenge the prejudices of taste in all aspects of life.

B(i)tes Exhibition: Rethinking Food Design and Our Relationship with Food

The B(i)tes exhibition, born from the collaboration between The Fork Organization – Food Design for Opportunities, Research and Knowledge (www.theforkorganization.com), Elisava School of Design and Engineering (www.elisava.net), the Food Design Lab Barcelona, the Food Design Lab (www.fooddesignlab.pt), and Foodscapes (www.foodscapes.es), seeks to transform the way we think about Food Design and our connection to food.

The exhibition challenged designers, chefs, architects, and artists to explore and present comprehensive recipes that transcend the culinary realm. These recipes map new territories and expose the environmental impact on political structures and social systems. Each speculative recipe becomes a conceptual tool for professionals to reflect on regenerative food futures, sustainability, and community well-being.

By combining physical processes with digital tools, B(i)tes uses recipes as a medium to address global challenges and reconsider the role of food in environmental management, social cohesion, and cultural adaptation. The exhibition highlights the essential function of Food Design in reconfiguring food systems, inviting the audience to envision food as a catalyst for more resilient and inclusive scenarios.

Organized as part of EFOOD2024 (https://efood24.elisava.net/), the exhibition is on display in Barcelona from October to November 2024. This event celebrates the evolution of Food Design as a discipline, exploring the "phygital" concept—a fusion of physical and digital experiences—to rethink the relationship between design, food, culture, politics, and ecology.

Total Recipes: A Vision for the Future

Participants were challenged to (re)create "total recipes", which encompass not only ingredients but also the political, infrastructural, and ecological dimensions necessary for their (re)production. These recipes are presented in various formats—from objects to small-scale experiences—offering a glimpse into the future of food systems.

Curated by Ricardo Bonacho , Mariana Eidler. Ph.D , and Eduardo Castillho Vinuesa, the exhibition showcases projects emphasizing community engagement, cultural adaptation, and sustainability in today’s food landscape.

Participants: Mugaritz, Food Design Lab Barcelona, FORK, Makeat, Emilie Baltz, Ferran Adrià, Pedro Reissig, Hony & Bunny, Luki Huber, Mariana Eidler, Ricardo Bonacho, Aracha Krasae-In, Sergí Freixes, Jashan Shippy, Ivana Carmen Mottola, Mariana Sanchez-Salvador, Suzana Parreira, Lígia Afreixo, Corée-Baillais, Ferrán Navarro, José Antonio Sada Sánchez Mejorada, Papila Studio and Sonia Massari.

The exhibition will travel to other locations after Barcelona and is a work in progress, with the potential to expand its recipes and participants over time.