Food Think Tank is a foundation, collective, grassroots movement. We operate mainly in Wrocław, where we have built a platform that connects experts from many areas of science and art. We are, among others, chefs, baristas, ceramic artists, designers, craftsmen, musicians, architects, photographers, filmmakers, scientists, breeders and engineers. An FTT does not have a fixed composition or specific structure. It is more like a web. Such a wide spectrum of industries allows for a dynamic exchange of knowledge and experience, where everyone is treated as an equal member of the discussion while working on the project. The educational value of the collective's activities is particularly evident in large multidisciplinary undertakings, where everyone works together to create a new vision of culinary arts. We share a passion for what we do every day, a cult of work, respect for tradition and roots, care for quality and uncompromising attitude. Collaboration allows us to see a multitude of reference points, sheds a different light on individual activities, and opens up new research perspectives. We rely on our knowledge and experience, but also let our intuition speak. Any methods are allowed here. We do not define what ‘we want to have’ but what we want to ‘check, experience’. Thus, we focus on the process, not the product. We make a series of trials, allowing ourselves to make mistakes and treating them as lessons. A characteristic feature of our initiatives is leaving the comfort zone – both by ourselves and our recipients. The assumption of participation in projects is to cross the boundaries of your own discipline, entering risky, unknown areas, so each of us defines our goal, which is a challenge for him. We conduct experiments in our own studios, laboratories and kitchens that are open to others. We can observe the entire process at all its stages. We share the progress of work with the rest of the group on the forum. We are masters and students at the same time. We are guided by the slogan: ‘the more you give, the more you get’. We look for a language beyond divisions, we learn to translate complicated processes in a way that is accessible to a diverse group of recipients. We invite them to experience an adventure, explore the limits of their own body and mind, and often exceed the limits of ‘good taste’. We offer experiences that engage all senses, including stimulating them with appropriately composed music, fragrances developed in laboratories and vessel surfaces. We explore the tradition of our ancestors by combining it with technological novelties. In a reality dominated by money and success, we see our activities as a certain alternative, for example to the traditional model of education. We believe that more and more people will support this view of the world, making it a more friendly place for all beings.

The Oven action of the collective Food Think Tank is presenting the process of rising and baking pastry made with Ukrainian sourdough. Taken out of an oven bubbling with fire, the breads, rolls, scones, croissants and cakes that appear on the tables made at MiserArt by people in crisis of homelessness, accompany the gestures of welcoming and of getting to know each other by the WRO Biennale participants.
In Karina Marusinska and Marta Sniady’s installation Daily Bread, the crumbs collected from the floor on the tabletop are part of an installation that gives visibility and audibility to inconspicuous elements of reality – leftovers, bread particles – the carelessly discarded when one is satiated, and those that must suffice for one to survive. Absence, scarcity, loss are the ‘daily bread’ of war. Crumbs as the embodiment of leftovers, remnants of decay, ruin. But also the ennoblement of things/issues/stories that are small, seemingly insignificant, marginalised. Next to the oven, a work by Gosia Rojek entitled Fields, presenting paintings created using the author’s original technique employing elements of the earth.
The open space of the kitchen surrounding the bread oven, the vestibule and the entrance filled with the bustle of the bakers and the presence of the spectators who are sharing and snacking; the smell of baking bread, the sound of the fire, the clustered clouds of flour, the hot bread scalding the hands as it is broken and shared, the ever-present crumbs, none of which should be wasted – this is the multisensory landscape of the event. Each participant here is both a guest and a host.

Food is the element that unites us all. Regardless of the country or culture, our cuisine says a lot about us as people. MFL is a project that consists in creating a universal language of symbols understandable to anyone, anywhere in the world. A language that is a general communication tool based on human senses and empathy that allows you to abandon all barriers.
One of the stages of the project was based on organoleptic tests. During dinners open to the public, we checked how the dishes, the form of serving and their surroundings affect the senses and the manner of reception of a meal. We have eliminated sight and speech from the area of our search, thus losing the sense of time and social barriers. For the members of the group responsible for the design and realization of the vessels (artists and designers of ceramics and glass), the biggest challenge was to reject the visual paradigm on which they are based on a daily basis.
The effects of the work were presented during a culinary performance at the WRO Art Center in Wrocław. In a completely darkened space there was a dinner consisting of an extreme experience of the senses, the texture of the dishes, the structure of the food, the analysis of sounds and smells.