Digestions

A podcast to generate dialogue on food production and consumption
Prototype
Podcast | Gastronomy | Critical thinking | Community

Abstract
 

Digestions is a podcast conceived as a space for meeting and dialogue with agents who, from different fields of action – such as thought, art, community practices or catering – work and reflect on the political, social, economic, cultural and philosophical implications of food production and consumption, cooking and eating. 

In recent years, a critical line of thought has developed with regard to the food we eat, with a growing awareness of the importance of knowing the economic, social and ecological conditions linked to its production. The podcast Digestions is part of these concerns and wants to contribute to answering them.

BACKGROUND

- A working team.

- A recording space. Preferably, it should include technical recording and editing services, but this is not essential.

- In case the space does not include technical facilities and equipment, voice recorder or device that allows this, microphones and a computer with audio-editing software

INGREDIENTS

1. Hold an initial brainstorming session on the themes and approaches you want to be present in the programme. 

2. Choose who to invite, according to the chosen themes. Once you have agreed on the people to invite, conduct research on their work and its underlying philosophy.

3. Have a brainstorming session among the team members to agree on possible questions.

4. Contact the recording space and book the date according to the calendar and availability. Make it fit in with the guests' schedules.

5. Write a script for the programme and review it together. Also write up the sketch, specifying the running time and the necessary audio tracks (music, cuts, etc.).

6. Record the episode.

7. If editing services are not available, carry out the editing and post-production of the episode.

8. Develop the visual and textual materials necessary to publicise the podcast.

STEPS

We recommend, whenever possible, to have someone with technical expertise to coordinate the recording and editing of the programme.

Once the programme has been published, we recommend that you monitor the number of views to see if further dissemination is necessary.

RECOMMENDATIONS AND ADVICE


Gastronomy Guild Prototype 23-24

Alexandra Laudo, Yazel Parra and Laura Torres

Episode 1:
Max Hinderer Cruz.

Episode 2:

Natalia Carminati.

Episode 3:
Vanesa Freixa.

PROTOTYPE CREDITS 23-24

The prototypes developed at the Santa Mònica are licensed under the Creative Commons Attribution-NonCommercial-ShareAlike (BY-NC-SA) licence.

LICENCE

* This recipe is based on documentation of the entire process. For more details, contact us at santamonica@gencat.cat.
 

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