CANNIBALISM
PROJECT PROGRESSION
This section provides a thorough outline of the project’s progression
INITIAL IDEA
My initial idea was to explore how the portrayal of food in media has evolved from simple representations to exaggerated displays, and the impact this has on audience perceptions of food culture. From a creative perspective, the concept involved developing a marketing campaign.
THE NEXT STEP
Building on my previous exploration of food representation, I examined the line between cultural appropriation and appreciation in the global adaptation of Italian cuisine. I looked at how traditional dishes are modified for international trends and whether these changes honour Italy’s heritage or dilute its authenticity for mass appeal, aiming to highlight the impact on cultural identity.
SURGERY SESSION
During my first supervision session, with the help of my supervisor, I realised that I needed to explore beyond the visual representation of food. While visuals are compelling, there is much more to consider in how food is represented and experienced. Rather than focusing on straightforward questions, such as whether a dish looks authentic or tastes good, I recognised the importance of examining more complex ideas, such as what it means to "own" food and how this connects to cultural appropriation.
PROPOSAL DRAFT
Presentation
PROPOSAL SUBMISSION
Feedback
For my submission, I took a different approach to the methodology, combining a documentary format with qualitative research methods. The objective was to capture Italians' emotions and reactions to variations of traditional recipes, filmed during interactive dining sessions. The feedback noted that the proposal was comprehensive but criticized its "dryness" and the lack of development in the practice-as-research approach. It suggested making the research question more concise, exploring deeper themes like food-related behaviours, and pushing the practical output further for more depth and engagement.
For my proposal draft, I explored how the global commodification and social media influence impact the representation of Italian cuisine and how Italians perceive these portrayals. For the methodology, I wanted to use a qualitative research design, employing semi-structured interviews and surveys to capture in-depth responses from Italian participants, allowing for a deeper exploration of personal perceptions related to cultural representation and appropriation. The feedback was that my proposal was well written, but I needed to explain why it couldn’t be a dissertation and why it must be an advanced project. I was also advised to clarify what practice I planned to use to explore the issue and what I was most interested in. Additionally, I was told to include a detailed schedule.
SUPERVISION
RESEARCH TIME
During the Christmas period, I dedicated significant time to researching my project. After reviewing various readings and exploring the book Blasphemy, I began developing an idea that felt exciting. I started considering the concept of a cookbook on cultural "cannibalism" examining how Italian cuisine has been adapted and commercialized in different cultures. By comparing traditional Italian dishes with their globalized versions, the aim was to highlight how food can lose its cultural meaning when altered for convenience or trends.
OFFICIAL PROPOSAL
As I wanted to explore Italian cultural cannibalism through the medium of a cookbook, I had to update my proposal form. At this stage, the idea was to compare traditional Italian dishes with their globalized, "appropriated" versions, highlighting how commercialization and adaptation alter their cultural significance. The layout would present these dishes as museum pieces, emphasizing their cultural and historical importance and showcasing Italian food as a vital part of the country's heritage. I also had to update the schedule of the report to reflect these changes and ensure enough time for research, design, and development.
SUPERVISION
The main purpose of this session was to review the outline of the interim report I had previously completed, with the aim of identifying areas for improvement and determining what should be added or removed. We also discussed the readings I had chosen to include and the most appropriate approach to ensure that all the requirements were met. The feedback received was that the report should take a more report-like structure, rather than resembling an essay.
During my first supervision session, with the help of my supervisor, I realised that I needed to explore beyond the visual representation of food. While visuals are compelling, there is much more to consider in how food is represented and experienced. Rather than focusing on straightforward questions, such as whether a dish looks authentic or tastes good, I recognised the importance of examining more complex ideas, such as what it means to "own" food and how this connects to cultural appropriation.
GROUP SUPERVISION
During this session I introduced my idea to the supervisor, who found it interesting but suggested refining the focus. She recommended exploring unconventional books for unique perspectives, taking notes on relevant themes and artists, and considering the book’s visual structure. While books on cannibalism could offer insights, the key was to connect research to the project’s goals, reflecting on how cultural "cannibalism" ties into advertising and broader themes.
CRITS EXHIBITION
During the first crit exhibition, I presented seven pages of my cookbook along with the concept of cultural cannibalism in Italian cuisine. The presentation was well received, and I received valuable suggestions, including using a bamboo stick as the book’s spine and taking the project to the next level in terms of scale and execution.
INTERIM REPORT
The interim report was certainly a challenging part of the project, but as I had already gathered all the necessary information during my research phase, it turned out to be less stressful than I had initially anticipated. The research I carried out over the Christmas period provided me with a solid foundation to work from. With everything in place, the writing process became much more manageable, and I was able to approach the task more effectively than I had first imagined.
EXHIBITION VISIT
The V&A Museum in South Kensington was a valuable reference for the layout of my cookbook. Their exhibition designs provided me with great ideas on how to structure some of my content.
GROUP SUPERVISION
INTERIM REPORT
Preparation & Exhibition
For the final crit exhibition, I decided to place a black A2 frame in the centre of the wall featuring an image of pizza from my cookbook. Below it, on the floor, I placed a plinth holding a red-painted pineapple. I felt this setup created a striking contrast between tradition and a modern twist on Italian cuisine, and it sparked a lot of interest among those present.
ESSAY
In this essay, I explore the cultural impact of modifying traditional Italian dishes such as adding pineapple to pizza or avocado to Caprese salad to understand the tension between culinary innovation and authenticity in a globalised world.
SUPERVISION
This supervision session focused on reviewing my website and identifying any final changes needed before submission. We discussed the overall structure and presentation, making sure the design clearly supported the concept. One key point was the font used on the cookbook cover. While it was working visually, we agreed it could still be improved. A script font was suggested as a better fit to reflect the emotional and cultural tone of the project. This made me reflect on how typography plays a role in shaping meaning and setting the mood for the reader. We also talked about the upcoming final exhibition and how I plan to present my work. Overall, the feedback was positive. The changes needed were small but important, and the session helped me feel more confident about the final outcome.
During this session, I presented my flat plan to my supervisor, who gave positive feedback on its aesthetic. Additionally, they encouraged me to reflect on whether the research section of my cookbook effectively addresses the project’s objectives.
SUPERVISION
This supervision session focused on feedback for the interim report and planning for the final stages of the project. I was pleased with the feedback I received, as well as the excellent grade I was awarded. We also discussed the creation of the website and the key elements it needs to include to meet all the requirements. Additionally, I was advised to start consolidating all my notes in one place to track my development and to begin drafting an essay that explores the ideas I am working with in more depth. This essay would consider questions such as how changes in food impact Italians, and whether these changes affect what it means to be Italian.
SUPERVISION
This supervision session focused on refining the visual and thematic direction of my project. We discussed improving the avocado image and scaling recipe elements to enhance their impact. I was encouraged to include cultural references, such as scenes from famous paintings and Italian films where people are eating, to bring depth and variety to the structure. While Roots works as a title, we agreed it doesn’t fully capture the essence of the book and Cultural Cannibalism was suggested as a more fitting and playful alternative. In line with this, I was advised to explore collage-style visuals for the cover to avoid an overly academic feel. We also talked about the exhibition presentation including three plinths featuring the pineapple, the book, and another object, alongside selected spreads on the wall and a large image, possibly the cover, to create a strong focal point and give the feeling of a proper cookbook launch.