Master Thesis Proposal
       
     
 Every dish we eat has a story behind it. There is a history behind every cuisine. Food is the memory of nations. It’s subconscious of civilisations. Geography, climate, believes, famines, abundances, birthdays, baptisms, weddings and funerals are all embedded in the food we eat. Every dish is a chapter of a novel. Food is a story. Anthropologists tell us that storytelling is central to human existence. Probably that’s why we love to share our food with others.  Food plays a major role in defining identity as well as culture. Food is an important part of our identity. Our food choices serve to symbolise how we define ourselves in terms of religion, ethnicity, social class, morality etc. We send messages by our diet.
       
     
 Kitchen is my favourite spot at home. Since my childhood I always have been very curious about the organic conversations that raise in kitchen. The process of preparing food and cooking is very meditative; probably it’s because of the repetitive nature of the tasks in kitchen. Usually even in professional kitchens you can sense this atmosphere. People open their heart, topics pop up after each others, conversations freely flow, stories fly on the air, emotions are exchanged etc.  I believe that many problems in our societies have their roots in misunderstanding or total lack of understanding. Mutual understanding happens on the context of talking and discussion. We should have the chance to talk freely and listen without prejudice to each other. In many cases we simply forget that solutions can be as easy as having a cup of tea or coffee together.
       
     
Workshops
       
     
Setlementti
       
     
Recipe Collecting Box
       
     
Workshop I (Pohjois-Haaga)
       
     
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edible_media_28.jpg
       
     
Halal/ Haram
       
     
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edible_media_31.jpg
       
     
edible_media_37.jpg
       
     
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Workshop II (Rauhanasema, Pasila)
       
     
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edible_media_21.jpg
       
     
Workshop III (Malmi)
       
     
edible_media_7.jpg
       
     
edible_media_10.jpg
       
     
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edible_media_5.jpg
       
     
edible_media_13.jpg
       
     
edible_media_6.jpg
       
     
edible_media_9.jpg
       
     
edible_media_18.jpg
       
     
edible_media_14.jpg
       
     
edible_media_15.jpg
       
     
....Redesigned Gheymeh..Geimen Uudelleen Muotoilu....
       
     
....Disposable Plate..Kertakäyttölautanen....
       
     
....Tahdig..Tähdig....
       
     
....Rice Ball..Riisipallo....
       
     
 ....  Later  Aalto Media Factory  ordered the same dish as dinner for their twenty guests.  ..  Myöhemmin  Aalto Media Factory  tilasi saman aterian illalliseksi 20 vieraalleen.  ....
       
     
 ....  Vahid Mortezaei™ served their guests the redesigned Gheymeh but this time without the watermelon plate.  This was the second time that Aalto Media Factory ordered the company to provide food for their guests. The first order was when Anna Valtonen, the new dean of Aalto University’s School of Arts, Design and Architecture visited the Factory. They organised an informal lunch meeting with her. The lunch was a full course Iranian meal.  ..  Vahid Mortezaei™ tarjosi vieraille uudelleen muotoillun geimen, tällä kertaa ilman vesimelonilautasta.  Kyseessä oli toinen kerta kun Aalto Media Factory tilasi yritykseltä ruokaa vierailleen. Ensimmäinen kerta oli Anna Valtosen, Aalto yliopiston taiteiden ja suunnittelun korkeakoulun uuden dekaanin, vieraillessa Media Factorylla. Hänelle tarjoiltiin iranilaista ruokaa lounaaksi.  ....   
       
     
 ....  ArtMeatFlesh is the name of a live cooking show series that happens in different cities around the world. The show is a concept by Oron Catts from  SymbioticA . The 4th show of the series took place in Helsinki at Flavour Studio as a part of the Dinner's Ready program. Vahid Mortezaei assisted the chef  Sami Tallberg  during the show.  ..  ArtMeatFlesh on ympäri maailmaa kiertävän live kokausshowsarjan nimi. Shown konseptin on luonut Oron Catts  SymbioticA:sta . Sarjan neljäs show pidettiin Helsingissä Flavour Studiolla, osana Dinner's Ready:n ohjelmaa. Vahid Mortezaei avusti showssa  Sami Tallbergia .  ....
       
     
Master Thesis Proposal
       
     
Master Thesis Proposal

“Edible Media: a case study of food as an intercultural communication channel in the integration of immigrants.” is the title of my forever-in-progress master thesis. Combination of being a master student of visual communication in the department of media with a huge passion towards food, raised a challenging question in my mind: Can Food Work as a Media?

Food is a great vehicle for sharing culture with people from different backgrounds. It brings us together and enables us to share our culture and heritage and give each other nourishment. Coming together and sharing a meal is the most communal and binding thing in the world.

 Every dish we eat has a story behind it. There is a history behind every cuisine. Food is the memory of nations. It’s subconscious of civilisations. Geography, climate, believes, famines, abundances, birthdays, baptisms, weddings and funerals are all embedded in the food we eat. Every dish is a chapter of a novel. Food is a story. Anthropologists tell us that storytelling is central to human existence. Probably that’s why we love to share our food with others.  Food plays a major role in defining identity as well as culture. Food is an important part of our identity. Our food choices serve to symbolise how we define ourselves in terms of religion, ethnicity, social class, morality etc. We send messages by our diet.
       
     

Every dish we eat has a story behind it. There is a history behind every cuisine. Food is the memory of nations. It’s subconscious of civilisations. Geography, climate, believes, famines, abundances, birthdays, baptisms, weddings and funerals are all embedded in the food we eat. Every dish is a chapter of a novel. Food is a story. Anthropologists tell us that storytelling is central to human existence. Probably that’s why we love to share our food with others.

Food plays a major role in defining identity as well as culture. Food is an important part of our identity. Our food choices serve to symbolise how we define ourselves in terms of religion, ethnicity, social class, morality etc. We send messages by our diet.

 Kitchen is my favourite spot at home. Since my childhood I always have been very curious about the organic conversations that raise in kitchen. The process of preparing food and cooking is very meditative; probably it’s because of the repetitive nature of the tasks in kitchen. Usually even in professional kitchens you can sense this atmosphere. People open their heart, topics pop up after each others, conversations freely flow, stories fly on the air, emotions are exchanged etc.  I believe that many problems in our societies have their roots in misunderstanding or total lack of understanding. Mutual understanding happens on the context of talking and discussion. We should have the chance to talk freely and listen without prejudice to each other. In many cases we simply forget that solutions can be as easy as having a cup of tea or coffee together.
       
     

Kitchen is my favourite spot at home. Since my childhood I always have been very curious about the organic conversations that raise in kitchen. The process of preparing food and cooking is very meditative; probably it’s because of the repetitive nature of the tasks in kitchen. Usually even in professional kitchens you can sense this atmosphere. People open their heart, topics pop up after each others, conversations freely flow, stories fly on the air, emotions are exchanged etc.

I believe that many problems in our societies have their roots in misunderstanding or total lack of understanding. Mutual understanding happens on the context of talking and discussion. We should have the chance to talk freely and listen without prejudice to each other. In many cases we simply forget that solutions can be as easy as having a cup of tea or coffee together.

Workshops
       
     
Workshops

For showing the power of food and magic of kitchen in my thesis, I decided to organise a series of cooking workshops with participants from totally different social and cultural backgrounds. People who normally wouldn’t spend time together. I wanted to bring these people in a kitchen and ask them to cook together and share a meal. The plan was prior to every workshop to ask the all participants to suggest at least one recipe that is for some reason special for them. Later on they would decide all together to cook few of them within the workshop. I wanted to create an atmosphere for them to share their stories and discuss about each others’ stories.

Setlementti
       
     
Setlementti

Finding right participants and partners who would help me to make the workshops happen was not easy at all. Finally I received a very positive response from Suomen Setlementtiliitto Ry. Setlementtiasunnot Oy owns several residential buildings around Helsinki. Residences of these building were exactly the kind of people that I was looking for. With help of Matti Cantell, the multiculturalism and equality expert of the organisation, we successfully carried out several workshops and few pre-workshop sessions in their premises in different neighbourhoods.        

In the very first session which took place in Pohjois-Haaga, I was going to share my idea of the workshops and ask the potential participants to bring their own recipes. However, some people were so excited to start the workshops that they already arrived to the first session with their recipe books. The story-sharing behind their beloved recipes begun.

Recipe Collecting Box
       
     
Recipe Collecting Box

We decided to put a box for collecting more recipes in the communal room of the building. The second session for choosing the final recipes was on Valentine’s Day.

Workshop I (Pohjois-Haaga)
       
     
Workshop I (Pohjois-Haaga)

I really overwhelmed with the excitement of participants. Some of them told me that even though they could not join the cooking session but they would come earlier to cook something and leave where some others said they would prepare some food at home and would bring later to share. People sincerely wanted to participate in the event this way or that way.

When I arrived to the kitchen in the first workshop, I met an African lady who came few hours earlier to cook because she was going to go to church. She gave me some instructions about her dishes and left.  

edible_media_27.jpg
       
     
edible_media_28.jpg
       
     
Halal/ Haram
       
     
Halal/ Haram
edible_media_30.jpg
       
     
edible_media_31.jpg
       
     
edible_media_37.jpg
       
     
edible_media_32.jpg
       
     
edible_media_38.jpg
       
     
edible_media_3.jpg
       
     
Workshop II (Rauhanasema, Pasila)
       
     
Workshop II (Rauhanasema, Pasila)
edible_media_24.jpg
       
     
edible_media_25.jpg
       
     
edible_media_22.jpg
       
     
edible_media_26.jpg
       
     
edible_media_21.jpg
       
     
Workshop III (Malmi)
       
     
Workshop III (Malmi)
edible_media_7.jpg
       
     
edible_media_10.jpg
       
     
edible_media_8.jpg
       
     
edible_media_4.jpg
       
     
edible_media_5.jpg
       
     
edible_media_13.jpg
       
     
edible_media_6.jpg
       
     
edible_media_9.jpg
       
     
edible_media_18.jpg
       
     
edible_media_14.jpg
       
     
edible_media_15.jpg
       
     
....Redesigned Gheymeh..Geimen Uudelleen Muotoilu....
       
     
....Redesigned Gheymeh..Geimen Uudelleen Muotoilu....

....

Dinner's Ready was a series of open lectures at Teurastamo, a cook show at Flavour Studio, plus several educational workshops and lectures held at Biofilia Lab at Aalto University, all organised by Biofilia in 2014.

As a participant of the program, Vahid Mortezaei redesigned the very traditional Iranian dish called Gheymeh for the final presentation at ADD Lab.

..

Biofilian vuonna 2014 järjestämä Dinner's Ready muodostui Teurastamolla pidetystä, avoimesta, luentosarjasta, Flavour Studiolla pidetystä kokkausshowsta ja useista Aalto yliopiston Biofilia Laboratoriossa pidetystä työpajasta ja luennosta.
Vahid Mortezaei muotoili uudelleen erittäin perinteisen iranilaisen ruoan nimeltä geime ADD Labissa järjestettyyn tapahtumasarjan loppunäytökseen.

....

 

....Disposable Plate..Kertakäyttölautanen....
       
     
....Disposable Plate..Kertakäyttölautanen....

....

Following the concept of plateless food, the plate for the dish was made out of the rind of a watermelon. The idea was to build a plate that does not harm the environment using an organic material that usually goes to waste.

..

Ruokalajin lautanen tehtiin vesimelonin kuoresta, lautasettoman ruoan konseptin mukaisesti. Ideana taustalla oli sellaisen lautasen käyttäminen, joka ei vahingoita luontoa ja joka on tehty yleensä roskikseen päätyvästä, orgaanisesta, materiaalista.

....

....Tahdig..Tähdig....
       
     
....Tahdig..Tähdig....

....

The crispy edible bowl made from tortilla bread represents the popular side dish from Persian cuisine called Tahdig. 

Tahdig is the by-product of cooking rice in Persian style which is a crispy fried Iranian flatbread (lavash) laid underneath the rice at the bottom of the pot to prevent rice from sticking to the pot. The word "tahdig" literally means "bottom of the pot" in Persian.

For many years already non-stick pots have been commonly used in the Iranian kitchens and tahdig lost its functionality but it is still as popular as it used to be.

..

Rapea, syötävä, tortillaleivästä tehty lautanen kuvaa suosittua iranilaista annosta nimeltä tähdig. 

Tähdig on iranilaiseen tapaan kokatun riisin sivutuote. Se on tehty iranilaisesta ohuesta leivästä nimeltä lävash, joka asetetaan kattilaan riisin alle. Sen avulla riisi ei pala pohjaan eikä tartu kattilaan. Sana “tähdig” tarkoittaa farsin kielellä “kattilan pohjaa”.

Vaikka tähdig onkin menettänyt vuosien saatossa, teflonkattiloiden ilmestyessä iranilaisiin keittiöihin, alkuperäisen tehtävänsä, ruokana se on edelleen yhtä suosittu kuin ennenkin.

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....Rice Ball..Riisipallo....
       
     
....Rice Ball..Riisipallo....

....

Gheymeh is a stew that always goes with rice. The tradition is to eat it with a large pile of rice but for the new look, the rice was shaped in small balls.

..

Geime on pataruoka, joka tarjoillaan aina riisin kanssa. Perinteisessä muodossaan riisi syödään lautaselle laitetusta isosta kasasta, mutta uuden ilmeen antamiseksi tällä kertaa riisi muotoiltiin pieniksi palloiksi.

....

 ....  Later  Aalto Media Factory  ordered the same dish as dinner for their twenty guests.  ..  Myöhemmin  Aalto Media Factory  tilasi saman aterian illalliseksi 20 vieraalleen.  ....
       
     

....

Later Aalto Media Factory ordered the same dish as dinner for their twenty guests.

..

Myöhemmin Aalto Media Factory tilasi saman aterian illalliseksi 20 vieraalleen.

....

 ....  Vahid Mortezaei™ served their guests the redesigned Gheymeh but this time without the watermelon plate.  This was the second time that Aalto Media Factory ordered the company to provide food for their guests. The first order was when Anna Valtonen, the new dean of Aalto University’s School of Arts, Design and Architecture visited the Factory. They organised an informal lunch meeting with her. The lunch was a full course Iranian meal.  ..  Vahid Mortezaei™ tarjosi vieraille uudelleen muotoillun geimen, tällä kertaa ilman vesimelonilautasta.  Kyseessä oli toinen kerta kun Aalto Media Factory tilasi yritykseltä ruokaa vierailleen. Ensimmäinen kerta oli Anna Valtosen, Aalto yliopiston taiteiden ja suunnittelun korkeakoulun uuden dekaanin, vieraillessa Media Factorylla. Hänelle tarjoiltiin iranilaista ruokaa lounaaksi.  ....   
       
     

....

Vahid Mortezaei™ served their guests the redesigned Gheymeh but this time without the watermelon plate.

This was the second time that Aalto Media Factory ordered the company to provide food for their guests. The first order was when Anna Valtonen, the new dean of Aalto University’s School of Arts, Design and Architecture visited the Factory. They organised an informal lunch meeting with her. The lunch was a full course Iranian meal.

..

Vahid Mortezaei™ tarjosi vieraille uudelleen muotoillun geimen, tällä kertaa ilman vesimelonilautasta.

Kyseessä oli toinen kerta kun Aalto Media Factory tilasi yritykseltä ruokaa vierailleen. Ensimmäinen kerta oli Anna Valtosen, Aalto yliopiston taiteiden ja suunnittelun korkeakoulun uuden dekaanin, vieraillessa Media Factorylla. Hänelle tarjoiltiin iranilaista ruokaa lounaaksi.

....

 

 ....  ArtMeatFlesh is the name of a live cooking show series that happens in different cities around the world. The show is a concept by Oron Catts from  SymbioticA . The 4th show of the series took place in Helsinki at Flavour Studio as a part of the Dinner's Ready program. Vahid Mortezaei assisted the chef  Sami Tallberg  during the show.  ..  ArtMeatFlesh on ympäri maailmaa kiertävän live kokausshowsarjan nimi. Shown konseptin on luonut Oron Catts  SymbioticA:sta . Sarjan neljäs show pidettiin Helsingissä Flavour Studiolla, osana Dinner's Ready:n ohjelmaa. Vahid Mortezaei avusti showssa  Sami Tallbergia .  ....
       
     

....

ArtMeatFlesh is the name of a live cooking show series that happens in different cities around the world. The show is a concept by Oron Catts from SymbioticA. The 4th show of the series took place in Helsinki at Flavour Studio as a part of the Dinner's Ready program. Vahid Mortezaei assisted the chef Sami Tallberg during the show.

..

ArtMeatFlesh on ympäri maailmaa kiertävän live kokausshowsarjan nimi. Shown konseptin on luonut Oron Catts SymbioticA:sta. Sarjan neljäs show pidettiin Helsingissä Flavour Studiolla, osana Dinner's Ready:n ohjelmaa. Vahid Mortezaei avusti showssa Sami Tallbergia.

....