Performance Dinner

By creative Agent Marc Brétillot (FR)

The research process from the Use-Reuse workshop resulted in a participative dinner experience for 35 guests. The food served  was designed by Marc Brétillot with the help of the students,  who also developed a packaging design: Left Overs – Bring it Home. The Packaging    contained crisp fish skin, roasted onions and selected herbs. Marc Brétillot, renowned French culinary designer, created a full dinner experience based exclusively on local food and applied the more approaching 0% process: each   food component used was upcycled using new innovative culinary  methods inspired by traditional recipes. With a pro-active participation of the guests, the values of “Transform” were transmitted in an informal and social way through this culinary and scenographic performance.

 

Preformance-dinner-guests-building-dining-table Preformance-dinner

Preformance-dinner

 

 

Scenario Eat

In the same way, our interest in food changes, the discussion around it modifies as well. It becomes more public. People learn more and more how to cook right, how to eat correctly and how to choose the best ingredients. This change in our interest concerns all types of food, from slow food to fast food, from haute cuisine to a simple dish.

Scenario

Inspired by one of the main ideas of the Slow Food Movement, to preserve taste diversities, “Eat” will work on the importance of local food recipes and manifest their importance towards todays global food industry with an art related process and a tangible result in the end. The result of “Eat” should inspire us to look on our daily food from a different, more precious angle and encourage us to be the guardians of a legitimate and precious heritage through the transmission of the rituals, the moves and the values of manipulating food and through this, adding preciousness. “Eat” will involve groups of elders as agents to empathise the results of the last Scenario (Transform) and transcribe them into transferable knowledge. The results could be partially transmitted to the next generation, and also the segment of the adult population living alone, reintroducing the pleasure and value of cooking at home.

Result

“Eat” focused on the act of degustation of the “Precious Food”. Based on the concept of “Food Tools”, meaningful and tangible examples created by designers with renowned chefs, were shared with a large audience in several places (Transplant in Norway, PICNIC in Amsterdam, Food Design in Paris). Workshops were organised to prototype more Food Tools with rituals from other cultures as inspirational input. To finalise the process, a workshop with the Norwegian producer Figgjo identified two concepts of “Food Tools” targeted to professional markets such as hospitality services and conference catering.

“Animal agriculture makes a 40% greater contribution to global warming than all transportation in the world combined, it is the number one cause of climate change” – Jonathan Safran Foer

Eating standing up workshop

By Constance Gaard Kristiansen, Christel Eide and Ralston & Bau (NO)

The last of the three steps in the Precious Food program, Eat, was the departure point of a workshop on eating scenarios emphasising the preciosity of food. Together with Constance Gaard Kristiansen, design manager at Figgjo porcelain, and the chef Christel Eide, Ralston & Bau explored scenarios of eating standing up in a social setting. The result of the workshop was a real life scenography within the Ideal Lab’ Precious Food.

Two new concepts of tableware dedicated to displaying food to a big audience at large venues, such as during conferences, were found. The concept of stacking up portions of food in a scenographic tableware landscape was one of them. The other conceptual track was to develop a playground and elegant food dispenser, offering a tasteful portion of food to the user with the minimum amount of interaction needed to achieve this action, with reference to gaming industries items. This process creates a more advanced user awareness toward food and could not only minimise the waste of food during large events but optimise its display.

Eating standing up Workshop

 

 

 

Flavours 

Product Design by FplusK (NO)

Sensing objects and food; FplusK aims to create  objects that redefine the perception and flavours of a meal through a particular focus on the senses – using materials, surfaces and shapes that enhance the food experience.

The products are the result of a cooperation with one of Norway’s best chefs: Even Ramsvik. He has opened the  designers’ mind when it comes to exploring various aspects and possibilities of sensory perception and the experience of food. Serving as inspiration to new culinary experimenting and   creations the products will provide new and unexpected ways of serving, sensing and eating food.

Taste!

Does the object from which food is eaten affect the taste, balance and finish of the food? With Taste! FplusK are investigating what affect the shape, material and surface of the eating tool has to taste. Inspired by the primitive way we all enjoy eating oysters, FplusK designed shells that serves as both serving plates and eating tools. The three different shells each guide the food to various receptors on the tongue enhancing and changing the taste. (See picture above)

Flavours-taste-by-FplusK

 

Aroma…

Balancing tastes and aromas is the challenge of all cooking. Sometimes the subtle sent or just a hint of an ingredient is enough to perfect the harmony. With Aroma…, a double layered plate, FplusK have designed a tool for the chef to add the aroma of ingredients or spices without actually adding them to the food. The top part serves as a presentation area for the food and seals the bottom part, which can be filled with scented dry ice or steam with a chosen aroma.

Flavours-taste-by-FplusK

 

Food Rituals

Workshop by Ralston & Bau at the PICNIC Festival 2011 Amsterdam

Eating is one of the most intimate, human daily routines. All cultures have their own specific ways to nourish themselves: some eat with their hands, others with a fork and knife, or yet others with chopsticks. What we eat varies as well and connected to each dish comes specific ways to consume it.

Birgitta Ralston, Alexandre Bau, Jan Brauer and Åshild Stav were invited to be guest speakers at the PICNIC Festival. It is an annual three-day event that blurs the lines between creativity, science, technology and business to explore new solutions in the spirit of co-creation. This year’s theme was Urban Futures, with a focus on sustainability, infrastructure, society, design and media. The Transplanteurs held a food rituals workshop at the festival, treating  both our required and treasured daily routines. The workshop explored the participants (Dutch and other) food rituals and co-created new objects. Inspiration for unique designs portraying  differences and culture came through  observations of  everyday  human  life.  The  designers  also  showed  objects created from French and Swedish food rituals.

Food Rituals

Food Rituals Food Rituals Food Rituals Food Rituals Food Rituals