Mid of April 2016, students from eight European countries and USA saw a very special challenge: Translating a passage of the famous epic poem “Metamorphoses”, with the theme of food and nutrition.
Parcite, mortales, dapibus temerare nefandis corpora! sunt fruges, sunt deducentia ramos pondere poma suo tumidaeque in vitibus uvae, sunt herbae dulces, sunt quae mitescere flamma mollirique queant; nec vobis lacteus umor eripitur, nec mella thymi redolentia florem
“No, mortals,” he would say, “Do not permit pollution of your bodies with such food, for there are grain and good fruits which bear down the branches by their weight, and ripened grapes upon the vines, and herbs—those sweet by nature and those which will grow tender and mellow with a fire, and flowing milk is not denied, nor honey, redolent of blossoming thyme.
Within the framework of the “Certamen Ovidianum Sulmonense”, the international annual contest for the best translation of Ovid’s literary works, ICCU organised an event dedicated to Europeana Food and Drink. The Central Institute for the Union Catalogue of Italian Libraries and for Bibliographic Information in Italy is one of the Culture Sector Partners within the project.
On Friday 15th April, 70 students arrived in Sulmona, Italy. They were challenged in the translation of a passage of the famous poem “Metamorphoses” by P. Ovidius Naso.
Art, History and Food Heritage through Sulmona
The day after, Saturday 16th April, the students participated in the initiative “Ovidie Quo Vadis” organised by ICCU in cooperation with the Archeoclub of Sulmona. The aim of this initiative was to make known the rich artistic and historical heritage of Sulmona together with the local food and drink products of Valle Peligna. The participants used the app “CityQuest” developed by PACKED Expertisecentrum Digitaal Erfgoed Vzw within ATHENA plus European project. This fun activity allowed the participants to explore the attractions of this area in few time together with the local food. The local secondary school “Liceo Classico Ovidio”, the Archeoclub of Sulmona, and the Rotary club of Sulmona will maintain and distribute “Ovidie Quo Vadis” to the tourists in the next city events.
Each participant of the initiative received a bag containing postcards and bookmarks of the Europeana Food and Drink project and local food specialties(pasta, sweets, creams, garlic, honey) and also olive oil soap provided by the local consortium of producers and dealers “Italia Autentica”. This end demonstrates how it is possible to join history, literature, art and wine and food heritage.
Stay tuned for the winning translation, which will be posted on our blog soon!
On 29th January 2016, the finalist of the competition has been announced and awarded in the 3rd Open Innovation ChallengeAward Event taking place in Seville, Spain. We interviewed the winner of the 3D category, Gabriele Crivelli to explain the idea and creation process of his submission “MilleFori”, to us.
1. First of all, congratulations again on your achievements and thank you for agreeing to be interviewed. To start off, could you please tell us something about yourself?
Thank you very much. I am a design engineer with a strong passion for creativity and mechanical engineering. In my daily working life, I work as a mechanical engineer in an industry that produces valve test benches, but in my free time I’m starting to express my artistic side with the creation of unique furnishing products coming from 3d printing.
2. How did you learn about the Open Innovation Challenge and what inspired you to participate?
I have learned about the competition through different groups of 3D printing on facebook where Digilab of The University La Sapienza in Roma had published information about.
3. Could you shortly introduce your product idea which led you directly to the winnings? Where did you get the idea from?
The product idea is born going to search different painting of still lifes on the Europeana site and focusing not so much on the shape of the element, but especially on the colors and patterns that can emerge from some details in the painting works.
Soon my attention was focused on the work Still life with Saltcellar of Pieter Claesz where in a glass I immediately saw a lamp.
With different drawings steps, the circular down pattern of the glass became quadrangular and took the top position becoming a technical distributor of light creating a luminous effect similar to the chromatic effect of the painting.
4. In your submission video, one can see the creation process. Can you explain the technology you used to create it?
First of all I modelled the lamp with a 3D software, then with another software I sliced it. Finally I printed it with the 3D printing technology called: ColorJet Printing (CJP). This technology is an additive manufacturing technology which involves two major components: a special type of powder and a binder. The powder is spread in thin layers over the build platform with a roller. After each layer is spread, binder is selectively jetted from inkjet print heads over the powder layer, which causes the powder to solidify. The build platform lowers with every subsequent layer which is spread and printed, resulting a three-dimensional model of my lamp: MilleFori.
5. This competition was built around the re-use of digital content about food and drink. What do you think are the difficulties in finding appropriate content that would fit into your idea?
At the beginning it is always good thing to have in mind one area of design where you want to operate, otherwise it is like looking into the sea. For example, I started my research with the goal of going to look for things or symbols that can could help me or inspire me in the design process of a lighting object.
6. What was the biggest challenge when entering the competition and what did you learn by facing it?
The biggest challenge has been to try to create an object that would have evoked a feeling of warmth, like that I had observed in the glass of the painting. Then I gave a lot of importance to my object and its design process and not so much to the competition itself. I learned that a site such as Europeana is a good and fast way to find inspirations for a product.
7. How do you think creative thinkers can profit from using or sourcing content from Europeana?
I think that Europeana can reduce process design times and expand the horizons of inspiration to all creative thinkers.
8. Finally, how do you intend to follow-up this project and what is your plan for the winning product?
From this experience I would like to start selling my products, unique and produced in limited series, through 3d printing technology. I hope that this victory will be a good advertisement for future satisfactions.
Thank you very much for the interview!
-by Angelika Leitner, Austrian National Library, with Gabriele Crivelli, Cretea
End of this January 2016, the Europeana Food and Drink project saw the award event of the third and final Europeana Food and Drink Open Innovation Challenge. Planned and launched in collaboration between Instituto Andaluz del Patrimonio Historico (IAPH) and Sapienza University of Rome, the event took place in Monasterio de la Cartuja, an old monastery declared as national monument in Seville, Spain.
Open Labs in Europe
Opened up by the incubated video “The Mulberry Affair” by Raffaella Marandola, the day was filled with lively presentations of the Europeana Foundation, insights on the challenge and round table discussions on the labs environment within Europe. Representatives of different European labs such as the Medialab Prado from Madrid, AALTO Fab Lab Helsinki or local institutions like Agencia Andaluza de Instituciones Culturales and the Andalucía Lab shared their experiences in how labs can create communities within an open access culture. Users of these labs are the most valuable resources, who get the opportunity to use a series of infrastructure to create, design and work on their projects. As a further speaker, we had Mauricio O’Brien Marí from Platoniq/Goteo discussing open labs and crowdfunding.
And the winner is…
For the final Europeana Food and Drink Open Innovation Challenge, we asked creatives all over Europe to design a product re-using food and drink related images or items within Europeana. In this way, the project aimed to explore possible ways of reusing Europeana, enhance the knowledge and value of the Food & Drink heritage and show the opportunities within the creative and cultural industry.
Finally, the winner of the 3rd Open Innovation Challenge was announced: Gabriele Crivelli from Cretea won the 3D category with his “light idea”, the lamp “millefori”. Inspired by the detail of a cup within a still life painting by Pieter Claesz, he created the shape of this special lamp.
Curious on how Gabriele came up with this idea? Check out the production video and find out more soon in an interview with the winner of the Europeana Food and Drink 3rd Open Innovation Challenge.
Wikimedia Italy organises every year a contest to celebrate Wikisource’s anniversary (the project was born on November 24, 2003), aiming at proof-reading and making machine-readable versions of digitized texts, selected for the occasion by the Italian-speaking project community. Wikisource is an online digital library of free content textual sources on a wiki, that now counts more than 700,000 texts in more than 60 languages. This year, however, ICCU, Alessandrina Library and Wikimedia Italia agreed to expand the selection to three 16th-17th century books from the “Fondo Urbinate” of the Alessandrina Library, linked to the culture of eating and drinking. These three books, through ICCU and the portal Internet Culturale, will also be available online on Europeana Food and Drink, among many other books from the very same “Fondo”.
The first book is the Epulario, written by Giovanni Rosselli, chef at the service of the condottieroGiampaolo Baglioni and Pope Paul III. The book, published for the first time in Venice in 1516, received immediately a great success. Rosselli was inspired by the recipes given to the famous Maestro Martino, an Italian chef who lived in the 15th century.
The second book is Il rimedio infallibile che conserva le quarantine d’anni il vino, by Giovanni Antonio Fineo, a 16th-century Italian writer. The book, published for the first time in 1593, illustrates the techniques of the time to preserve wine, advising in particular to use terracotta pots with a glassed interior, in place of the more common barrels.
The third and last book is the Trattato della neve e del bere fresco, a 1574 Italian translation by Giovan Battista Scarampo of a section dedicated to keep drinks cool of the Historia Medicinal, written by Spanish physician Nicolas Monardes. At the moment, the re-reading of the Trattato has already been completed on November 29 (less than a week!) and can be consulted on Italian Wikisource in its text-only version and in its parallel text version.
The Prizes and the Winners
As every contest requires, there is a jackpot at stake: Wikimedia Italia offers three prizes for the main contest and the special “Europeana Food and Drink” contest, that consist in three vouchers (of respectively 50, 30, and 20 euro) that can be used in online book-stores at the option of the winner.
Last Friday, during the celebration for Wikipedia’s 15th anniversary, the Italian Wikisource Community has announced the winners for both categories:
For the special category related to our project, the first prize goes to user Xavier121, for having proof-read the most pages (52, for a grand total of 146 points). For the other two prizes, there has been a draw among all participants that proof-read at least one page, and users Robybulga (26 proof-read pages) and Elkelon (28 proof-read pages) have been awarded respectively the second and third prize.
Ever heard the story of the mysteriously disappearing mulberry trees?
The Mulberry Affair is a mockumentary about missing reporter Robert Petillo and the finding of his documentary videotapes about the sudden disappearance of mulberry trees. The videos reveal, aside from the story, the prodigious properties of that fruit and the existence of an international conspiracy that has been boycotting its diffusion. The disappearance of the reporter seems to be related to his own investigation after visiting his birthplace, Urbania in Central Italy, and noticing there were no longer any mulberry trees around his house.
Europeana and Mulberries
The movie mashes up videos, images and historical records under public domain or Creative Commons license (CC BY – SA 3.0 / CC BY 4.0.) from Europeana . Many of the inserted videos are reportages from the Twenties, provided by the Netherlands Institute for Sound and Vision, and have been used by simulating old home movies. In other points of the story the audiovisual materials recreate traces of the historical conspiracy against the mulberry: intelligence agencies, scientific labs, nursing homes. Historic sources, such as photographs, portraits, poems and manuscripts have been inserted to reconstruct the story – true and false – of the tree and its fruit.
The incubation package provides training with experts in storytelling languages and practices, licensing, marketing and business. Moreover, the audio video sector of Europeana Food and Drink Open Lab “Cultura” is giving support for improving videomakers’ technical skills in video production and postproduction up to the creation of a new and high quality release. In fact, next incubation stage will concern the revision and the optimization of the entire video in its long version.
By the way – the fake documentary ends with an appeal for useful information to solving the mystery of the missing reporter. Check out the full video and share your personal memories of mulberry trees and mulberry fruits use.
22nd July 2015, Slow Food Area, EXPO Milan 2015, Italy
Inspired and supported by Slow Food and organized by Universita di Roma La Sapienza, the Second Open Innovation Challenge Award Event took place this Wednesday, 22nd of July at Expo 2015 in Milan. “Feeding the Planet, Energy for Life” as the universal exhibition’s central theme proved to give us the perfect surrounding and atmosphere to celebrate the winners of the Europeana Food and Drink Video Storytelling Challenge.
The Challenge: Video Stories – Enhancing Sustainable Food and Drink Heritage and Production
Starting in April 2015, we invited video makers and creatives to immerse in the rich variety of Europe’s regional food and drink culture, traditions, production and sustainability to create a meaningful story – with impressive results! Throughout all the 16 submissions, highly elaborated, profound and very emotional short videos reached us, making it very hard for our jury board members to agree on the final winners.
Composed of Europeana Food and Drink Project partners, Slow Food representatives and Video Storytelling professional experts, all with specific competences associated to food and drink and culinary heritage, the jury board evaluated on criteria such as creativity in storytelling, aesthetic quality or cultural impact. A fixed score was further assigned for videos re-using Europeana digital contents.
…and the winners are:
We received a rich diversity of culinary stories, for example on the valuable “Bank of Bitto Cheese” in Lombardy, the mysterious Mulberry Affair or the portrait of Don Luigi Baglierie, the last itinerant chocolatier in Europe who carries on a centuries old tradition of the city of Modica, Sicily.
But now, see for yourself and get a taste of Europe’s rich culinary heritage with our winner’s video storys: 1st Price Winner of the Europeana Food and Drink Second Open Innovation Challenge: Stefano Scarafia with his short-movie “Seeds” and Best Italian Video “Pasta Amara” (Bitter Paste) by Ivano Fachin.
Europeana Food and Drink, Slow Food and CNA again congratulate the two winners and thank all participants for their great video submissions.
Appetite for more? All submitted short movie stories will be made available through Europeana soon.
Print Design Challenge for Cake Boxes in Belgium
1st May – 20th June 2015
What does your baker’s cake box look like? White? With the baker’s name on it?
We think there should be more fun on the box, so this is your chance!
Design the print for a cake-box based on heritage images related to cake, sweets, festive foods or anything that fits the theme of food and drink. The most beautiful cake box design will be printed in 4 colours on 10.000 boxes which will go all throughout Belgium!
Selected by a jury of renowned heritage and design professionals, the winner will be presented at the opening of the exhibition “Cake” at the Bakkerymuseum in Veurne on 2nd of October 2015.
Royal Museums of Art and History in Brussels and Bakkery Museum Veurne offer an exclusive opportunity to select objects from their collections and have a look behind the scenes. Objects you select will be photographed professionally for you to include in your design.
You can further use all other heritage pictures you like – also have a look at Europeana for a large collection of European food and drink heritage. Just keep in mind the appropriate rights and mentioning of the source.
The contest is open for design submissions until 20th of June. Find the short guidelines for the challenge here.
One of the things Cyprus is usually praised for is its tasty, richly diverse and nutritious cuisine. It has much in common with the Southern European and Near Eastern cuisines, and most importantly it shares the characteristic qualities of the Mediterranean diet, which is considered as one of the healthiest in the world.
This late April, the country’s traditional food culture was celebrated during the National Cypriot Traditional Cooking Contest among youth. For the third year in a row, Cyprus’ young generation had the chance to get familiar with old traditions and forgotten tastes of local specialties.
During the two days of the event, several hundreds of attendees visited the exhibition on traditional food products to experience Cypriots diverse cuisine. Children could learn about local customs during lively workshops and informative lectures and show off their cooking talent during the contest. Aged between 10 and 18 years, the young chefs inspired with their culinary contributions and whet the appetite for more.
Cyprus Food and Nutrition Museum, project partner within Europeana Food and Drink, co-organised the well-attended contest in collaboration with the Culinary Arts department of the University of Nicosia. It was further supported by the Ministry of Education and Culture and various institutions including Food industry, Cooks Associations, Cyprus Tourism Organization, Hotels Association and Teachers Associations.
Both educational and very tasty, the event was a great opportunity to make a contribution in preserving traditional food heritage as well as informing the public, food industries and national media about the Europeana Food and Drink project.
For the second time the Europeana Food and Drink Project is opening a competition for representatives of Creative Industries, start-up enterprises, creative teams and non-profit organizations of all EU member states. For this Challenge, we are especially addressing and inviting movie and video makers to create a video story, of max. 21 minutes length, showcasing the relation between and sustainability of food and drink heritage and production. Inspired and supported by Slow Food, the focus is set on aspects of biodiversity and sustainability reflected in the European food and drink cultural heritage.
The Second Open Innovation Challenge is based on a combination of three factors:
Innovative strategies and quality standards in video storytelling
Promoting linkage of cultural heritage and sustainable food / small food production
Improving methodologies for collaboration of Europeana and Creative Industries in the creation and re-using of digital content
We challengeYOU to immerse in the manifoldness and distinctiveness of the European regional food and drink culture, traditions, production and sustainability and to create a meaningful story. We encourage you to get involved with regional heritage centres and local libraries, archives or museums in order to find out and get behind interesting facts, figures and records to enrich your story with significant content or simplymake a use of the digital content available through Europeana or Europeana Labs. The Europeana API allows you to access over 2000 collections and to incorporate them into your work. Moreover, films fulfilling the evaluation criteria will be made available in the Europeana platform.
The winner project will receive € 3.000,00 in cash, but in fact this time we’re offering more than just a money prize to our contestants: we will open an international stage for the best projects. The best videos will be presented in the Challenge Award Event on 22nd July 2015 at the Expo 2015in Milan. This famous Universal Exposition takes place under the motto “Feeding the Planet, Energy for Life”, which embraces technology, innovation, culture, traditions and creativity and how they relate to food and diet. The event will be hosted by Slow Food, a renowned non-profit organization promoting the preservation of traditional and regional cuisine and sustainable food production. Slow Food will not only host the event, but also promote the competition and the winner videos. Moreover, the winner videos will be promoted by the Europeana Food and Drink partners in more than 16 European countries.
What should be created?
Challenge your creativity and produce a video of maximum length of 21 minutes. Create a story to reflect food and drink and their production in its historic, anthropologic, artistic, economic and / or social elements. At the same time, the story should contribute to reconstruction of cultural identities based on historic memories, to recall local traditions and rituals as well as to understand social interchange and conflicts. Furthermore the story should be combined with global problems of preserving biodiversity, supporting sustainability and protecting environment.
Feel free to choose the best suitable genre and technology to tell your story, but don’t forget to re-use the cultural heritage contents. Please make regard, re-using Europeana contents or other contents is permitted only if they are marked as Public Domain or licensed under the Creative Commons CC BY-SA 3.0 or CC BY 4.0.
Who can participate?
Applicants can be any representatives of Creative Industries, start-up enterprises, creative teams and non-profit organizations in one of the 28 EU member states.
Interview with the Europeana Food and Drink Open Innovation Challenge winner project: CLIO MUSE
– by Anna Brejwo Lobianco
The first Europeana Food and Drink Open Innovation Challenge competition was directed to representatives of creative industries presenting ideas and solutions for innovative methods for the re-use of food and drink related digital heritage content.
On 30th January 2015 the finalists of the competition have been announced and awarded in the Open Innovaiton ChallangeAward Event taking place in Rome. Among them, the winner project CLIO MUSE (project leader: Daphne Tsevreni, Greece), which received the first prize in the category of “professional winner”.
1. First of all, congratulations again on your achievements and thank you for agreeing to be interviewed. To start off, could you please tell us something about yourself?
Thank you for this opportunity! Our team was formed during a Startup Weekend event in the co-working space of Colab Athens, Greece. We were complete strangers but we shared a common vision: we wanted to bring people back inside museums. Thus, a business graduate, a conservator of antiquities and works of art and an electrical engineer combined forces. We believe that this diversity we have as a team and our different academic backgrounds helped us form a more complete and spherical opinion on how a culture application should be built. Thus, Clio Muse (www.cliomuseapp.com) was born!
Clio Muse is the absolute mobile (iOS and Android) application which shares the best stories for art and culture. The stories are unique, true, exciting and talk about selected exhibits from all over the world. All stories are timed so you can be in control of your visit!
For users Clio Muse works as a free tour guide app during their visit in the exhibition area and as a social e-magazine with interesting stories before and after their visit. Users can vote for their favourite stories, share or add them to their favourites.
For cultural institutions Clio Muse works as a marketing and audience development tool, since all exhibitions from every cultural institution integrate in one platform where all audiences of all exhibition areas combine. Moreover, it works as an evaluation tool through the anonymous statistics resulting from visitors’ interaction with the exhibits. This way, cultural institutions can organise activities and engage with their visitors through updating their stories.
In our first year of operation, we have launched 8 exhibitions in Greece and the U.S.A.
You can download our app for iOS and Android here: http://bit.ly/cliomuse
2. How did you learn about the Open Innovation Challenge and what inspired you to participate?
Although we follow Europeana through its facebook page and its official sites for the multiple sides of history and art, we discovered this very Challenge thanks to the two-day session “eCult Winter Stage Athens” which took place in the Acropolis Museum in Athens. (http://www.ecultobservatory.eu/events/ecult-winter-stage-athens-greece)
3. Could you shortly introduce the application which led you directly to the winnings? Where did you get the idea from?
As a team, we are constantly trying to create sustainable projects or give the right motivation to sponsors in order to support the creation and integration of a cultural institution’s collection in Clio Muse application.
Therefore, it came naturally to us that we could create digital thematic exhibitions that are food and drink oriented and include exhibits from Europeana that have food and drink related subjects or have elements connected to food and drink and are located in multiple museums/cultural institutions around the world. The innovative part of those exhibitions is that for those exhibits we will create short, unique, interesting and true stories about food and drinks and show the relation between the exhibits in terms of food and drink, and to the theme of the exhibition of course. The stories could be fun facts, historical unknown-to-the-wide audience information and also recipes of certain historical periods. Those digital exhibitions will be then incorporated in Clio Muse app and will be structured as such.
So, the exhibitions will have a certain subject connected to food and drink, they will include exhibits that show or relate to food and drink and each exhibit will have multiple stories to tell about the subject selected.
This project aims to disseminate the knowledge of Europeana connected to food and drink to the wide audience through technology. Clio Muse app connects all cultural institutions with their visitors. Thus, users will be able to learn more about art, food and drink through the ages via Europeana.
What we like most about this project is that the Europeana exhibitions will become part of a multiple exhibition network through a common storytelling methodology that our app uses.
4. This competition was built around the re-use of digital content about food and drink. What do you think are the difficulties in finding the appropriate and enough content that would fit into your idea?
Clio Muse creates cultural content for the exhibits based on valid international bibliography. So, for us, the Europeana search engine is a magical tool! It helps to find very quickly related exhibits or content for the stories we create!
Having used the Europeana search engine, we can’t help noticing two difficulties, though:
The items’ licensing from some cultural institutions isn’t always very flexible, as well as the absence of more sources or informative texts for some of the items.
However, the first steps to solve the above have already been taken. Mrs. Jill Cousins, executive director of the Europeana Foundation, was present at the Sapienza University award ceremony and bravely enough she was asking for feedback from the creative industries. As we see it, this is the only right way to improve a platform: asking your users for feedback. Therefore, we are very confident that sooner or later, the above mentioned difficulties will be dealt with.
5. What was the biggest challenge, when entering the competition and what did you learn by facing it?
The greatest challenge for us was to combine art with food and drink. Writing unexpected and unique stories for works of art is something we enjoy very much, combining with food and drink, though, was something else… However, we like to surprise our users and bring them closer to art, history and culture, so we thought it was really worth it!
Another challenge was how to get the food and drink industry to financially support this project. We worked on our business plan, however, and managed to find a way. The result is that we learned how to successfully promote our content to the food and drink industry.
6. How do you plan to follow-up this project? Do you plan to incubate the idea and involve further partners like cultural institutions or food and drink sector?
We have already started negotiating with food companies in Greece and Italy in order to create exhibitions and outdoor cultural tours concerning food and drink. We believe that by the end of summer we will have announced these partnerships.
7. How do you think cultural sector or food and drink industries can profit from co-creating or applications like yours?
We believe that creating a vice-versa relationship between cultural institutions and food companies can help the development of both parts. The cultural institutions will be financially supported to create and promote very important content, while food companies will have the possibility to improve their branding by combining the uniqueness of their products with history and art.