


Estudio Sada initiative to reflect, research and tell stories about food and gastronomy, about its ingredients, its techniques, its processes, its actors, its contexts and about the different opportunities for innovation in response to the needs of the present and the future.
We do this by designing conversation pieces in the form of experiences, such as dinners, performances, tastings and workshops; objects such as recipes, utensils and products; and spaces such as exhibitions and installations.
Our program of activities integrates different initiatives and practices that go hand in hand with our principles: academic rigor, creativity and sustainability.

Details of Espumas de Cacao with borosilicate glass gourds, by Estudio Sada 2022.
Photography by Andrea Cinta
Courtesy of Travesías Magazine


Design and research
The creative mind behind Estudio Sada and Mesa Temporal is its founder, José Antonio Sada Sánchez Mejorada. Designer, researcher and curator, in recent years he has created discourses around the different components of gastronomy and its relationship with tradition, innovation and good practices.
His career as an architect and museographer in the main institutions and cultural centers of Mexico, in addition to his close family ties with cooking, led him to specialize in gastronomy, design studies and food design, areas of knowledge that he weaves together for the design and development of his experiences and projects.
Currently, José Antonio Sada also directs the Graduate Program in Food Design and Innovation at CENTRO University, in Mexico City.


Experiences
Telling stories about gastronomy based on findings and lessons learned from research processes means addressing the relationships between its objects, users, actions and context, to translate them into recipes, ingredients, utensils, movements and spaces, to stimulate the senses and promote narratives that facilitate conversation and reflection.

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