Critical and Decolonial Cooking Workshop

Led by Ana Luisa Islas, this workshop focuses on the preparation of recipes that blend diverse culinary cultures. Participants will engage in hands-on cooking while discussing themes from Islas' work 'Mejor oler a mar: apuntes sobre la descolonización del estómago.' The workshop encourages reflection on how our food choices relate to the historical narratives of Indigenous peoples in Latin America. Additionally, it fosters critical discussions about the foundations of our society, touching on themes of cultural appropriation and migration. This experience not only empowers participants to expand their culinary skills but also deepens their understanding of food's sociocultural significance.