Art Thinking in times of pandemic: How to facilitate collective creation experiences in a delocalised way?
This research work aims to approach collective creation in a delocalised way using art thinking as a tool from various angles. In the first chapter, the key points of "Art Tinking" are presented and the case study during COVID19 is put into context. Subsequently, the methodologies of the research work are presented, including interviews with different professionals in the sector and two actions that exemplify and serve as case studies for the work. These two actions are created and carried out together with the renowned artist Antoni Miralda and the chef Montse Guillén, in a collaboration between Random Happiness and FoodCultura. The ultimate goal of the research is to elaborate and document best practices for delocalised Art Thinking actions.