TERRAPOLIS in THIRD PLACES: Hospitality in Flux, by Hypha_etc
jónevű bostoni, chicagói, norwoodi, tokaji, székelyudvarhelyi és pesti Michelin csillagos vendéglősökkel, borbárosokkal, szakácsokkal, vendéglátóipari tanárokkal együtt workshopol a Terrapolis
izgalmas program, ritka lehetőség
jelentkezési részletek legalul
The most recent Hypha_etc post introduces the workshop on Terrapolis
Preparing for it (feel free to share the link):
CALL FOR PARTICIPATION
THIRD PLACES: HOSPITALITY IN FLUX
FEBRUARY 25-28, 2025
free program for hospitality professionals, educators, and cultural theorists organized by:
HYPHA_ETC, CÂMPU CETĂȚII, ROMANIA
Third Places: Hospitality in Flux is a transatlantic co-learning program aimed at exploring the ever-evolving concept of hospitality through the lens of the third space. This program will focus on how these environments shape our understanding of community, belonging, and service. Our discussions will examine the commodification of hospitality and challenge traditional hierarchies in gastronomical education and service, advocating for inclusive, co-learning models that prioritize personal experience over rigid certification.
This program invites professionals in the hospitality industry, educators, and cultural theorists to rethink the spaces we create and inhabit, with the goal of fostering genuine connections in an increasingly commodified world.
Participants will engage in practical workshops, such as preparing meals, fermentation, seed swapping, alongside discussions that challenge traditional frameworks of hospitality. The workshops will explore diverse themes, from the cultural significance of food preservation to inclusive co-learning approaches to service design and wine education. Participants will critically examine the commodification of hospitality and reflect on how hospitality can transform relationships with people, food, and nature.
Participation in the program is free of charge, with accommodation provided in 4-6 bedded rooms. Meals are included, some of which will be prepared communally with the invitees and other participants. Free transport will be provided for those who can meet at an appointed time from Cluj and back to Cluj before the start and at the end of the program. There are 20 spots available, and applications will be evaluated on a rolling basis, closing once the spots are filled. The final deadline for applications is January 15, 2025.
Third Places: Hospitality in Flux is supported by The Roth Fitch Fund.
PROGRAM HIGHLIGHTS -- see below
PROGRAM HIGHLIGHTS
Collin Moody (Vom Boden, Illinois): ONION ROOM – Re: Robert Farrar Capon, “On the Onion”
Dan Dake (Xavier University, Norwood, Ohio): THE COMMODIFICATION OF HOSPITALITY, with Adorján Trucza (Páva Restaurant, Odorheiu Secuiesc)
Many in the hospitality industry believe that hospitality is a commodity for sale. More than anything, we hear that hospitality is about selling a sense of belonging, family, or the feeling of happiness. So, hospitality is the business of manufacturing emotional experiences. Do we fool ourselves in thinking that we can be in the business of hospitality? Should we simply acknowledge that insofar as we sell the sense of belonging, we sell an illusion? The illusion of belonging to a place that has a revolving door of staff, expected shelf life of 3-5 years, and consequently no lasting memory or abiding culture.
Edina Makai and Áron Oberritter (Salt, Budapest): MOLDY COMMUNITY
Throughout history, the need to process and preserve natural ingredients has drawn people together into communities. These communities maintained a close connection to nature, observing the transformation of ingredients and creating spaces that engaged natural elements, working together to process and preserve food. Such collective practices also fostered shared knowledge about food and preservation methods. As society has become more individualistic, could reintroducing practices of food preservation and fermentation help us understand nature and one another more deeply? In this workshop, we will explore this question and acquaint ourselves with the microorganisms involved in fermentation, working together to preserve an ingredient.
Marie-Louise Friedland (Wild Child and Rebel Rebel, Boston) and Lauren Lee (Red & White Wines, Chicago): TEACHING WINE
How can the teaching of wine progress beyond the rigid certification programs and embrace a co-teaching model? In this lecture session we will examine the historic practice of a top-down approach to wine education and how this practice has alienated many people from the world of wine. Topics covered will range from how to encourage a personal sensorial experience in teaching tasting to how to dispel knowledge hoarding in pedagogical practices. We will work toward a handbook for teaching wine in a co-learning model that encourages the personal experience of wine over the commodity-driven, classist product.
Edina Makai and Áron Oberritter (Salt, Budapest) – Dinner with bottle sharing
Dan Dake: THE SOIL OF HOSPITALITY, with Gabó Bartha
This discussion approaches the question of hospitality by way of an analogy. We will take humus (the complex organic substance made from the leavings of plants and animals) as an image of hospitality. Implicit in the image of humus is the idea of transforming death into life. The place that results from this practice of resurrection is the hospitable soil. I would like for us to work on seeing the rich and diverse connections that exist between humus and hospitality, discerning thereby a new horizon of hospitality, the keeping of each other and the earth.
Gabó Bartha (Terrapolis, Tarcal): SERVING PLANTS: SYMPATHY TO EMPATHY – Workshop and Seed Swap
The desire to grow food in a permaculture garden and to share it with travelers to the region and fellow producers has gradually shaped the Terrapolis guest table in Tarcal (in the Tokaj wine region of Hungary). In a mixed workshop the participants will be introduced to Terrapolis - Garden and table, a one-of-a-kind guest table which started in 2017. Gabó has been facing the contradiction of intending to make a living by gardening and cooking for guests all the while opposing commodification, gastrofication, the required marketing, and social media. Terrapolis guest table would like to serve all beings, human and more than human. A macro service. How could it be done?
Marie-Louise Friedland (Wild Child and Rebel Rebel, Boston) and Lauren Lee (Red & White Wines, Chicago): WHAT IS SERVICE?
In this workshop we will be examining what the act of service can mean in the current hospitality climate. By focusing on the physical act of handing each other something, engaging with how the physical space is set up for service, and discussing the importance of thinking outside of the classic service structure to center empathy, this workshop is aimed at creating change. What does service mean once our physical space changes? What can service look like when we examine the physical act of handing each other things? In this workshop we will develop service floorplans and movement charts.
Chef’s dinner with wine seminar with Ethan Lim (Hermosa Restaurant), Chicago, and Attila Homonna, Tokaj
Explore the full program, guest lineup and summaries of the lectures and workshops here: https://tinyurl.com/3hmwpuf3
Apply now by filling out this Google Form and uploading your CV and motivational letter: https://forms.gle/No1ERTUVkPJVd392A
hypha_etc is an experimental cultural institute in Transylvania that develops new models of learning and cooperation with artists, researchers, and educators. Located in Câmpu Cetății (or Vármező in Hungarian), the camp includes accommodations, a café, a lecture hall, and outdoor meeting spaces and workspaces. The nearest airports are Cluj-Napoca (CLJ, 2h15m drive) and Târgu-Mureș (TGM, 1h drive).
Contact: Noémi Bíró
Email: hyphaetc@gmail.com
Phone: +40 741 168 758
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