Held by the Department of Graphic Design, "Stuffed" addressed unique cultural aspects of Iranian and Turkish food through a five day long workshop between March 29-April 2, 2010.
Directed by graphic design instructors Özlem Özkal and Birsu Çeltek in collaboration with two Iranian illustrators Saaed Ensafi and Sahar Bardaie, "Stuffed" included demonstrations of different illustration techniques as well as methods for concept development which eventually required each student to illustrate a traditional food they have picked. Apart from traditional food pots, Turkish specialties, such as "Kadınbudu," "Çiğ köfte," "Baklava," "Aşure," and "Rakı-balık," were among the subjects which were illustrated in the workshop.
"We are trying to tackle different food-related subjects. These cognitive topics may include the relationship between food, culture and even phonic aspects to improve participants' creativity," said one participant. "It also included problem solving as well as visual understanding."
 The workshop provided the opportunity for students to practice with different techniques such as "linocut" and "dry-point;" but, more importantly, it provided a space for communication and participation to students from different national and cultural backgrounds. For both the Iranian and the Turkish students it was a "teach" and "learn" process, researching and studying cultural backgrounds between nations.
The workshop concluded with an exhibition of the works at the Faculty of Art, Design and Architecture Art Gallery.
BY SEDA YILDIZ (COMD/III)
Bilkent News
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