Por fin, algo bueno

The interactive installation by designer Stefan Sagmeister, part of the exhibition Por fin, algo bueno, transforms the act of eating into a bridge across centuries and geographies to highlight two revealing facts: in 18th-century France, the caloric value of a stew made with buckwheat, cabbage, and beans was considerably lower than that of a similar dish prepared today in the Republic of Congo, made with corn, plantains, and beans.

Through a proposal conceived from data visualization, visitors will have the opportunity to taste these recipes, prepared by Adán Meza Morales, a member of the MAZ Public Programs team. This activation translates historical and contemporary data into a sensory experience that invites reflection on how socioeconomic conditions have shaped—and continue to shape—access to food and nutrition.

Adán Meza Morales holds a degree in Gastronomy from the Universidad Tecnológica de Guadalajara. Since 2024, he has been part of the Public Programs team at the Museo de Arte de Zapopan, where he works as a mediator. With a comprehensive vision of gastronomy, he applies his knowledge of culinary culture to mediation, exploring the intersections between cooking, art, and community. He has worked with children, youth, and adult audiences, focusing on creating spaces for dialogue and meaningful experiences connected to contemporary art.

— MAZ

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