Have you ever enjoyed a meal together with friends and strangers alike?
Can you imagine a square hosting a big table that neighbours share for dinner in summer nights?
Is it possible to raise awareness and fight food waste by launching a public banquet prepared out of leftovers?
In recent years numerous initiatives worldwide have arisen using food to challenge the way people engage in urban public spaces. Combining various backgrounds such as art, architecture, activism or anthropology, this interventions have been put into practice without any commercial purpose but holding multiple intentions that range from enjoyment and celebration to education or political protest.
City Cook Book is a collection of initiatives enhancing public spaces by bringing people together through food culture. It aims to explore how food can be an effective tool to both transform our common spaces into sites for encounter and social interaction, as well as to engage with larger issues that shape our everyday urban life. Through its digital platform and its print-it-yourself publication, City Cook Book intents to visualize this phenomena, reflect upon it and inspire other initiatives.
City Cook Book is a non-profit initiative developed by Claudia Sánchez and Íñigo Cornago.
Proyecto financiado por Ayudas Creación Injuve
Project funded by Ayudas Creación Injuve
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The mobile kitchen Hasoso was founded around 2014 as an initiative for a sustainable contact with people and food. With the simplest means and a lot of commitment Hasoso started cooking at small events. Sustainability was always a central subject in our culinary art. Through dumpster diving, foodsharing to the point of postharvesting on organic farms we were seeking for new ways of finding food and bringing it to people.
The elements of cooking, eating and sharing act as the base for our collaboration. In the process, new networks were shaped, and so, our perception of neighbourhoods and how we interact with them developed. The potential is huge, when people live and experiment together and later bring experiences to a larger group through collective activities and shared meals.
The collective and our activities are always in motion. At each action we get to meet new people and new cooking techniques and so the places where and what we wish to cook become more diverse. This brought us to cooking with kids, for large international meetings or just a quick gathering in the neighbourhood and it keeps us busy at building new kitchen tools. We will keep on spreading our joy for cooking, good food and being together, so keep in touch with us.
The mobile kitchen Hasoso lives because of the commitment of many people, this makes it hard to introduce the group. Ten people organise and plan for events and we are between three and twenty people at actions. Most of us met at the art school in Basel or through cooking actions.
Since the year 2017, we have a cooking mailing list. If you want to help us collecting food and cooking you can subscribe at Hasoso.ch to get all the information.
Open collective hasoso is formed by Lino Bally, Fidel Stadelmann, Hanes Sturzenegger, Flurina Brügger, Nora Brügger, Martin Beeler, Charlotte Klinkvort, Georg Faulhaber, Leonardo Bürgi, Leon von der Eltz, Manuel Kuhn and Lino Meister.