About this Travel Course
Course Description
This travel course explores Singapore through its kitchens, hawker centers, and streets, where South East Asian and colonial traditions have mixed for centuries to create a vibrant culinary identity. From kampongs to skyscrapers, food has remained the thread connecting past and present. Students will taste everything from Michelin-starred street food to local dishes like chilli crab, laksa, and roti prata, while meeting the master cooks who sustain Singapore’s UNESCO-recognized hawker culture.
Students will use cuisine to explore ideas of craft, creativity, iteration, cultural identity, and technology. Site visits will range from hawkers who have perfected one dish over generations to large-scale manufacturers exporting noodles and delicious treats worldwide, highlighting the tension between tradition and innovation. Investigations into creative processes—through contemporary makers and modern mechanization—will connect culinary practice to broader design questions. Using mixed media, students will develop recipes for making, articulating the relationship between people, stories, and their craft.