✦ a cor na mesa #1

2022

project with membrana
workshop moment at época cafe

Food, artistic and community education

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Eating is much more than eating:
The vegetables in the center of the table
The food as a form of expression

There is one thing that unites us like nothing else in this world - food.
Food is often preserved in the memories that accompany us.
Food is something that identifies us and can say a lot about us.
Stories, memories, people, socio-eating habits...

In the contemporary world we live in, we often forget to listen to the
Earth. Listen to time and understand what it brings us.

The foods that nature offers us in its cycle of 365 days a year have so many
other possibilities, more than satisfying our stomach and our desire for
certain dish or food:

The gesture of sowing
The gesture of caring
The spoon gesture
The gesture of switching
The cooking gesture
The gesture of creating
The gesture of nurturing
The gesture of sharing


Eating does not simply need to be a repetitive act in our daily lives.
Eating can be a way of interacting with the world around us.



We took the performativity around the act of eating further.

In another dimensional layer, where all sensitive possibilities fit,
relational and experimental aspects of this action.

“a cor na mesa” was born.

Where we eat what we experience creatively.
Where we creatively experiment with what we eat.

A seasonal cycle, like that of the earth itself.
Where natural and seasonal foods present us with a double function.
A collaboration between our belly and our soul.

In this fist edition, we pay homage to Spring.
It's time to celebrate life, flourish and breathe - create.

We are left with the question: what is eating?

Believing that the act of eating develops through several dimensions, based
essentially in the activation of our senses and the use of food resources
fair and integral, we created the motto for a new set of memories, which explore the
relationship between the act of eating and the act of creating.


The objective is to study and raise awareness through participatory development of a new
food and creative ethics.