Cantina Social: The Worldwide Food Fest

Project

Wouldn’t you love to travel through taste? Entering 2018, your country will be able to contribute to “cantina social” worldwide food festival by adding its own traditional dishes on the menu. Do you think that’s impossible? Well…it’s actually really simple! You just have to add your country’s cantina to our huge international train. Let’s make our train longer and even more diverse!

Please book your seat as soon as possible because CANTINA SOCIAL is going to make a tremendous food mess!

Take a look at our schedule:

 

TIMETABLE                         [18:12pm]                            Friday 16thMarch 2018

[…]

Rome– 12thMarch – DEPARTED

Andorra– 14thMarch – DEPARTED

Madrid– 13th   March – DEPARTED

Lisbon– 14thMarch – DEPARTED

Paris– 15thMarch – DEPARTED

London– 16thMarch – BOARDING FOOD

Amsterdam– 17thMarch – ESTIMATED ON TIME

Brussels– 18thMarch – SCHEDULED

Luxembourg– 19thMarch – SCHEDULED

[…]

FOR THE SMOOTH FUCTIONING OF THE FESTIVAL PLEASE ANCHOR YOUR CANTINA TO THE TRAIN ON TIME

PLEASE KEEP YOUR PLATE IN SIGHT

GET FAT AND HAVE FUN!

Interview

What prompted you to partake in this Non-Architecture Competition?

Embracing and admiring the philosophy of the Non-Architecture Competitions, we decided that we wanted to be a part of the collective of young artists.

At first glance, the simple concept of eating presented an opportunity for us to display our creativity. The universality of the theme allowed us to explore it in many different contexts and experience it from a variety of perspectives. No one can deny that food is one of the greatest joys. Who doesn’t love food? Yes, you, the one on a diet reading this right now, we know you love food too.

At first, we read the brief of the competition, analyzed the level of graphical skills from the previous competitions and decided that taking part and submitting our innovative ideas while showcasing our graphical skills would be a unique as well as enjoyable experience for us.

For us, the simple notion of eating was the ideal theme to display how this simple act can be transformed in a way of living and constitute and integral tradition of each culture.

The fact that all of this where combined with an open minded brief and an alternative style, prompted us to say, ‘LETS DESIGN A FOOD MESS’.

What is your take on architecture competitions?

Competitions present a great way for us to express our identity as young professionals, one that exhibits a respect for the past but also new, fresh ideas and passion for the future. It is a personal challenge which asked us to think creatively, thinking about new ways to design.

Our contribution in architecture competitions, as a team and as individuals, is already significant and will be more in the future. In a sea of failures, distinctions, disappointments and wins we always remind ourselves that it is the participation and experience we gain from the the competition that matters the most.

Every architect is essentially an “artist” that must fight to show his own unique point of view in each social circumstance, take risks and not care about the audience’s response.

There were several times when a five-minute sketch won us.

What defined your entry to the competition? What informed the choice of a festival?

Eating is a theme that can be defined in many ways. When we first began thinking of a main idea for the competition, we knew we wanted to create something different, interesting and fun. We realised that eating can be a lonely ritual and that was something we wanted to address and avoid. We said to each other “Let’s create something that will offer people not only a good meal but a unique experience at the same time”.

This is how we created Cantina Social, the worldwide food festival, aiming to connect people and cultures. Festivals tend to bring people closer to each other, furthermore a worldwide festival that visits every country in the world and is accessible for everyone. You just have to find the train wagon of the country whose food you want to taste first and then get lost in a mix of tastes, smells and colours, get to know people and ask them about the history of cooking in their country and their traditions.

Did you know that umami is considered one of the five basic tastes? Have you ever tasted it or are you curious to taste it? You just have to visit Japan’s wagon no.22 and let the chefs lead you in a unique experience of taste.

To what extent is the context within which one consumes food an integral part to the experience? How does the train wagon response to this?

It is well known that the way a room looks, sounds or feels can affect the way our meal tastes. For example, the lighting of the room affects the way food looks. Slow dining restaurants typically use soft, dark colors, unlike fast food restaurants that typically have brightly coloured furniture and equipment. Also, one study found that people who drank the same brand of Scotch whiskey in three different rooms experienced different tastes based on the themes of each room.

That is exactly the reason why every country should decide on its own the way that it is going to decorate its own wagon. Because who knows better the meals the country has to offer and in what kind of environment it would be better to consume them? Every country must decide the shape of the wagon, the colour, the decoration, the lighting, even the kind of plates their food will be served in. In this manner it will certainly offer an unforgettable, tasteful and unique experience to the people but will also bring diversity to the festival. Every wagon anchored to the train is individual, special and desires to make the country’s tradition known to the visitors.

How does the festival take into consideration the way each country approaches the very notion of the meal rather than the food?

Eating is not an independent act; it is the careful procedure that followed that matters the most. Food is the final result. We thought about making a festival where you have to think about your traditions, you have to search your local foods and idioms in the cooking language, learn about the history behind it and become familiar with your country’s gastronomical individualities and habits.
So, the fact that you have to propose and choose a meal and not only a food causes you to think about all the previous ones. You have to consider if your country has a traditional dessert and if this can be combined with your proposal of the appetizer. Does your country have a tradition of how you serve all of that? Is the way you are eating and cooking any different form the others? If YES, then Anchor your canteen now.

Have you thought the way that Egyptians eating, and which is their most traditional dessert? Just visit the Wagon no.47, that will show you! You should invite them to visit your canteen too.

Food is just the outcome whereas a meal carries behind it the history of a generation and a body of traditions. As a result, you don’t propose a food spontaneously!

How and to what extent has the role of food changed in the last century?

Food is something essential for our physical and mental health. It is not only the “fuel” of our body that gives us the necessary energy to carry on but is also a social phenomenon.

Its role in the last century has for sure changed in many aspects. Some years ago, food was simpler than now. With the word simpler we mean with less mood for experimentation, but a better perception of a healthy lifestyle and a greater quality and purity of ingredients.

Nowadays, food has become a worldwide phenomenon with a growing sense of experimentation. Eating a meal, will most likely be the first thing you will do in your next trip. It is your next post on your Instagram story. Even technology respects the meaning of food, our mobile phones have the appropriate intelligence to understand when you are taking a photo of food, as it is able to analyse its calories and ask you to keep a schedule of your daily food consuming.

There has been a great transformation in the way we conceive the importance of food. The change is based on the fast-changing technology and on the better education about nutrition. But we should also respect the past and the importance in the quality of the food and the way we are eating.

What is your take on contemporary fast food chains which 're-appropriate' traditions from other countries and adapt these to the likes and tastes of the country they find themselves in?

In our days the only thing that matters for most people is profit. The current fast food chains have sacrificed the quality and identity of their meals in order to adapt them in other countries, aiming to expand globally and gain international fame. In this manner the traditional tastes of every country are becoming extinct over the years.
We as a team, don’t agree with these tendencies and believe that every fast food chain should respect the traditions of the country’s food they represent.

#Interviews