Abstract
This paper explores how cross-cultural concepts of hospitality, namely manaakitanga and gostoljubivost can ‘lay the table’ for a pedagogical approach to design education in Aotearoa, New Zealand. The author, of Māori and Croatian descent, explores whānau (family) connections to kai (food) and culture as a tuapapa (foundation) on which to build an understanding of indigenous knowledge systems tethered to ideas of hospitality and care. This has been achieved through the sustained use of culinary methods and metaphors as catalysts for rethinking design processes in addition to the sharing of home-made foods with students. Connections to cultural practices aligned in some way to the production, processing and consumption of food were established throughout a 6-week postgraduate interdisciplinary design studio, to scaffold practice-based research inquiry and promote community building. The processes involved in the production of Parāoa Rēwena, an indigenous sourdough bread, and Lenja Pita sa Jabukama (Croatian Lazy Apple Squares), both shared with students during the studio sessions, will be used to braid the threads of this kōrero (discussion) together.
Presenters
Rachel CarleySenior Lecturer, Art and Design/ Te Kura Toi a Hoahoa, Auckland University of Technology, New Zealand
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
2025 Special Focus—The Art of Hospitality
KEYWORDS
Manaakitanga, Hospitality, Indigneous knowledge, Cross-cultural acts of care, Design
