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Our fundamental ideas of what we can, what we should and what we want to eat are changing.

 

The inaugural 4TH SPACE program focused on student and faculty work that questions and influences our understanding of food and how it’s evolving.

 

Part exhibition, part living-lab, What is Food? was a 4TH SPACE program that allowed Concordia faculty and students to look at issues surrounding food through a new lens.

ARCHIVE

The Community Sourdough Project

The Hydroflora Zone

The Entomophagy Station

The Seasons Jars Installation

The Montreal Food Map

Food Workshops and Tastings

The Cooking Show

Vegan Cheese Making

PROGRAMMING

Wednesday, November 14

Concordia’s Sustainability Hub will organize a Lunch & Learn presentation about food systems and sustainability initiatives at Concordia.  

Monica Dantas and the Season Jars team will be on-site to record a podcast about the process behind their large-scale fermentation installation and other food preservation projects.

Thursday, November 15

Did you know that engineers at Concordia Department of Mechanical and Industrial Engineering have hacked their 3-d printer to print chocolate? During this residency stop by and watch them swap parts out and trouble shoot how to print chocolate.

IdeaLabs is a series of brief presentations PechaKucha-style that Fine Arts is organizing to collect and share references, precedents and other ideas towards developing new spaces at the university for research creation, experimental pedagogy and STEAM.

Friday, November 16

What is the future of food? Come check out special projects presented in conjunction with the Montreal Mini Maker Faire taking place at Concordia. Did you know that our engineers have a chocolate printer?

Benoit Daoust of Insecto will deliver the 4TH SPACE crickets-in-residence on loan from the Montreal Insectarium. Stay for the cricket tasting!

Did you know that engineers at Concordia Department of Mechanical and Industrial Engineering have hacked their 3-d printer to print chocolate? During this residency stop by and watch them swap parts out and trouble shoot how to print chocolate.

What is edibility? How does human taste change? Public Scholar Laura Shine and Concordia Alumni David Szanto present an overview and tasting of different foods that provoke thinking about what we consider edible.

Monday, November 19

This presentation and demo will teach you how to make your own vegan cheese.

Please register at Eventbrite

Tuesday, November 20

Public Scholar Maya Hey invites the public to participate in a community-wide sourdough celebration. Feed a starter, learn the basics, and experience the diversity in sourdough cultures.

Christale Terris' participatory performance involves the preparation and serving of "glissants” - a simple chicken stew with hand-rolled dumplings and potatoes, traditional to her family. The project is an exploration of place and memory, women's role in the food system, and relationship building through the act of preparing and sharing food.

Ingredients will be as local and organic (as possible) and support small scale farms and artisans.

Public Scholar Maya Hey invites the public to participate in a community-wide sourdough celebration. Feed a starter, learn the basics, and experience the diversity in sourdough cultures.

Anna-Liisa Aunio will present her research about mapping food access, inequity and community groups in Montreal. Interactive kiosk will be present throughout the program.

Wednesday, November 21

Public Scholar Maya Hey invites the public to participate in a community-wide sourdough celebration. Feed a starter, learn the basics, and experience the diversity in sourdough cultures.

Interested in caring for, cooking and eating crickets? This is your chance to find out what it takes! Cricket farmer-in-residence Benoit Daoust of Insecto will demonstrate how to set up and maintain a farm.   

The workshop will involve waste tastings, un-making of food materials, and re-making waste using a variety of creative practices such as vegetable prints or collage with the food waste. Organizers ask that participants bring a piece of food waste.

Please register in person at 4TH Space or by email info.4@concordia.ca.

A presentation, workshop and tasting of consumer cricket products available in Montreal. Led by cricket farmer Benoit Daoust with Concordia Entomo club.

Registration is recommended: info.4@concordia.ca.

Public Scholar Maya Hey invites the public to participate in a community-wide sourdough celebration. Feed a starter, learn the basics, and experience the diversity in sourdough cultures.

Thursday, November 22

Public Scholar Maya Hey invites the public to participate in a community-wide sourdough celebration. Feed a starter, learn the basics, and experience the diversity in sourdough cultures.

Karine Chrétien Guillemette, INDI PhD Candidate will lead participants through a chocolate tasting where hedonic (flavours, textures, etc.) and non-hedonic (production method, cacao supply chain, etc.) aspects of the products will be highlighted in order to understand and experience the differences between mass market and small-scale chocolates. 

Friday, November 23

Cricket farmer Benoit Daoust of Insecto will be packing up crickets and the cricket farm to go back to Friends of Insectarium. Stop by for to watch the cricket crating process and try a few consumer-grade cricket snacks.

Programming sponsors

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