There is a lot of science in food, but how do we present it in our exhibitions? Can we build participatory events and activities around food? Many other aspects are also worth investigating: the chemistry and physics of cooking, the digestion process, genetically modified organisms, cultural differences in taste, or the use of collections as a starting point and context for the multi-layered stories we want to tell, “matching” food and objects. With this workshop, speakers will bring samples of the food topics they have worked on in their projects or have always dreamed of showcasing. In groups, participants will then invent exhibits or participatory models around these tasks. Additionally, there will be actual food for curious tongues…