Teamed up with Pierre St. Germaine to create the menu, cook the meal and host at Rhode Island School of Design.
attempted to track the movements. like a chronocyclegraph.
tomato cracker, basil crisp, baby mozzarella
plenty of elbow room. the impressions after the meal.
What was gained from the participants in the Dinner was almost nothing to do with the clay impressions. At least five people mentioned in the ‘most interesting part of the experience’ were the strangers they ate next too.
I wanted to find out how people would eat if I could erase as much expectations as I could from conventional dining. I served the food family style without eating utensils or tableware. To record this behavior, I made the tabletop of clay so that I could get the diners’ physical impressions. It was set for 12 people and the menu was created with Chef Pierre St. Germain at Rhode Island School of Design. It was part one: The Analog Dinner.