When we open up our news feeds or listen to the scientists, environmentalists, doctors, and food professionals, we come to the realization that we can’t deny it any longer: the way we produce our food is in need of a revolution.
Our Mexico correspondent Nataly Restrepo delves into the topic of misogyny in kitchens at a meeting that considers the role of women in gastronomy. The meeting was organized by Fem Reborn and Cenas Amarillas, and took place in Mexico last month.
In the age of globalisation, we are used to circulations of products from geographical locations all around the globe. But what happens when countries start redefining their identities—thereby also redefining their borders—and how does it affect our taste?
In Western society, as etiquette dictates, we’re urged from a young age not to lick our plates after eating. Certainly, it’s frowned upon to go around “licking everything in sight”. However, this is just what the ‘Lickable Cities’ research project aims to do with their self-declared international “impractical research community” which explores “gustatory experiences, designs, and technologies”.
In 1928, Salvador Dalí stated: “Joan Miró knows the way to limpidly section the yolk of an egg in order to appreciate the astronomical course of a hair.”
Make it Instagrammable! This is what I hear every time I speak with chefs, designers, or any other creative person working in the food industry. If you’ve ever gone down the rabbit hole of hashtags like #foodporn with over 104 million images, #foodie with 47 million or #foodgasm 21 million, you won’t be surprised when I say the "food-grammer" generation might be contributing to the food crisis. In the developed world, we are constantly pinballing between 2 controversial trends: one that celebrates indulgence and fullness, and another one that centers around frugality, control and consciousness. However, in an era of dodgy influencers and abuse of media as social currency, we might ask ourselves if this food-grammer craze is leading us to a cliff’s edge with its fake abundance.
Volumes by Marije Vogelzang
This is a call to designers to dive into the world of behavioural sciences. Especially for food designers, applying insights into why people behave in a certain way will take your design multiple steps further. Yes, we as designers already do research ourselves, but I found that it happens in a different way than how social psychologists do their studies. So let’s see what they know, how they do it and let’s learn from them.
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