DESIGNKOMPETENZEN: Techniken / Auftreten / Vermittlung Modulverantwortliche: Annina Gähwiler
Dozierende: Patrik Ferrarelli, Annina Gähwiler, Marcy Goldberg, Larissa Holaschke, Alessandro Holler, Sarah Owens, Simon Pfaff, Thomas Schärrer, Fritz Wagner, Marcel Wattenhofer
4 CreditsMDE-MDE-Kompetenzen-2000.18H.001
DESIGNMETHODOLOGIE: angewandt-unternehmerisch (Orientierung A) Stefano Vannotti
2 CreditsMDE-MDE-Seminare-2000.18H.001
DESIGNMETHODOLOGIE: kritisch-spekulativ (Orientierung B) (gLV) Dr. Björn Franke
2 CreditsMDE-MDE-Seminare-2000.18H.002
DESIGNMETHODOLOGIE: vermittelnd-reflexiv (Orientierung C) (gLV) Mela Kocher
2 CreditsMDE-MDE-Seminare-2000.18H.003
INTERNATIONALER DESIGN WORKSHOP HK 1: Street Kitchen — Food as Commons Michael Leung, Kay Chan
2 CreditsMDE-MDE-Workshop-2000.18H.001
INTERNATIONALER DESIGN WORKSHOP HK 2: Food in Circular Economy Susan Evans, Albert Tsang
2 CreditsMDE-MDE-Workshop-2000.18H.002
INTERNATIONALER DESIGN WORKSHOP HK 3: Pack with Care – What we can learn from an Orange. Niko Leung, Gabriel Lee
2 CreditsMDE-MDE-Workshop-2000.18H.003
PROJEKTENTWICKLUNG: Forschungsworkshop 2 Dr. Björn Franke, Dr. Mela Kocher
1 CreditMDE-MDE-Projekt-2000.18H.001
VERANSTALTUNGEN: Museum / Konferenz / Symposium Michael Krohn, Annina Gähwiler
1 CreditMDE-MDE-Veranstaltungen-2000.18H.001
INTERNATIONALER DESIGN WORKSHOP HK 1: Street Kitchen — Food as Commons 
International Design Workshop 2018:
Street Kitchen — Food as Commons
Street Kitchen — Food as Commons
| Nummer und Typ | MDE-MDE-Workshop-2000.18H.001 / Moduldurchführung |
|---|---|
| Modul | Minor Internationaler Workshop 2.Semester |
| Veranstalter | Departement Design |
| Leitung | Michael Leung, Kay Chan |
| Zeit | Mo 17. September 2018 bis Fr 28. September 2018 |
| Anzahl Teilnehmende | maximal 9 |
| ECTS | 2 Credits |
| Voraussetzungen | None |
| Lehrform | Three different workshops with Hong Kong based designers, entrepreneurs, artists, scientists. |
| Zielgruppen | 2. Semester Studierende Master of Arts in Design |
| Inhalte | Street Kitchen: Food as Commons looks at food as a public and shareable resource detached from capital and experienced with the neighbourhood community. The project re-establishes design as a tool for real social impact and towards a more equitable world (social design). Street Kitchen focuses on two multicultural neighbourhoods, located nearby each other: an informal working-class district called Sham Shui Po and an old and "relatively autonomous" neighbourhood called Yau Ma Tei. In Sham Shui Po, students will become acquainted with the vibrant street markets, the monolithic Pei Ho Street food market, visit the most affordable cafes in Hong Kong, learn recipes from street hawkers' ancestral villages, and work in/from an alternative art/design space called Form Society. In Yau Ma Tei students will build on the relationships formed by Kai Fong Pai Dong, a neighbourhood street stall that is equipped with furniture, second-hand objects and electricity. Members of Kai Fong Pai Dong will introduce students to an eclectic mix of people from fruit and vegetable market sellers to Nepalese corner shops, from rooftop gardeners to youthful grandmas. Students are encouraged to use public space for their project outcome(s) and make unexpected encounters. To work together, in smaller sub-groups if necessary, to build something collectively impactful and tangible, and experience Hong Kong with others. The outcome(s) may include using edible food waste, an experiential feast on the street, cooking with the homeless community, examining the invisible labour that happens in people's kitchens, collaborating with people you've met, and so forth. |
| Leistungsnachweis / Testatanforderung | presence, delivery of the result |
| Termine | Duration: September 17th to 28rd 2018 |
| Dauer | 2 Weeks |
| Bewertungsform | bestanden / nicht bestanden |
| Bemerkung | Englisch als Kurssprache |
