Gastronomy Guild

From the Gastronomy Guild we propose the idea of making thought edible, of going through time hand in hand with food from cultivation to the table, and we propose the knowledge of taste as a form of enjoyment and fundamental reflection to question and understand today's world.

We are interested in the role that certain foods have played in the development of global civilising processes such as colonisation and capitalism.

We believe that certain time-consuming procedures of traditional food preparation carry within them intangible performative knowledge that, if we take the time to go through them, bring us closer to popular ritual forms from our contemporaneity.

We ask ourselves: who grows our food and where does it come from, who serves it, what memories and emotions does a meal contain, does taste have a rhythm, or how does a taste move?

Working formats

• DIGESTIONS, podcast interviews.
• MOBILE KITCHEN, a space for processual experimentation where we invite collectives to cook, share references, imagine and try flavours together.
• TAPER CLUB, a space to eat together and share our tapers, generating an exchange of flavours and knowledge. This activity, for the moment, is not public.
• LIVE RECIPE
  • List of recipes from the táper club
  • Playlist with gastronomic, vernacular and homemaking themes

 In development:

• Receptario-zine, collaboration with the Publishing Guild.
• Pairing, Taste, Reason and Rhythms

Gastronomy Guild:
Alexandra Laudo [Heroínas de la Cultura]
Yazel Parra Nahmens
Laura Torres Gandía