What effect will the rising temperatures have on the production of common foods? What would happen if we put invasive species on the menu? Are the tomatoes we can find in the supermarket advanced pieces of technology or still products of natural processes? And could a plant become a brand? Can we hack our brain’s performance with my lunch? What would be the perfect meal in a fast-food world? Can fast food be personalized to our taste? Or could food become medicine? Could we, literally, eat our way out of our problems? And what would that taste like?
On September 5th 2018, a group of food visionaries, from scientists to chefs coming from cities as diverse as New York and Shanghai to local Danish creatives, gathered at MOLD’s summit on Intimate Food Interfaces. Hosted at Space10, IKEA’s future-living lab located in the heart of Copenhagen’s meatpacking district, the summit explored the sensorial opportunities at the intersection of food and technology. The following article is an opinion piece exploring the relationships and tensions between themes that arose in the future food systems ideated during the Summit written by our Food, Empathy and Design correspondent Lotte Meeuwissen.
Anastasia Eggers, our Russia correspondent, found herself in Amsterdam last month to participate in one of Giulia Soldati's unique 'A La Mano' dinners, where cutlery is disposed of and guests‘ hands come into play. For us she tried to translate the sensorial experience into words.
With contributions from biochemistry, psychology, ethnology, food sensorics, linguistics, literature, cultural studies and the culinary arts, Amuse-bouche was a grand showcase of the effect of taste on the human experience. Held at the Tinguely Museum in Basel, the two-day symposium on taste and food culture hosted internationally renowned speakers from science and other fields and provided exciting insights into the numerous aspects of the study of taste.
In 2015, the Food Design Institute at Otago Polytechnic were invited to deliver a food experience/performance at White Night Auckland (New Zealand). White Night is billed as "... a night-time cultural festival that transforms the urban space into an arts destination for experiencing the best of new and experimental art forms, performances and culture."
12th of Feb this year saw the launch of Studio H’s latest project, FOOD XX. Imagine hanging out with a group of your closest girlfriends to chat about everything that you cannot talk about at the office or at home – that’s kind of what FOOD XX wants to be for womxn in the South African food and drinks industry. The whole idea about FOOD XX is that we talk about current injustices and find solutions together, whilst simultaneously redressing exclusion and tokenism of womxn in the past.
The Times Up movement released a statistic recently: 1 in 5 executive chefs in the US are women. As a symptom of a gender imbalance in top roles in professional kitchens, out of the 30 nominees for South Africa’s Top Restaurant at the 2018 Eat Out Mercedes-Benz Restaurant Awards, only 4 restaurants have a woman in the role of head chef. The 13% is made up of Chef Chantel Dartnall, Kayla-Ann Osborn, Hilde-Lee Olivier and Fernanda Cardoso.
Artistic research conference Food Friction commenced on the 30th of November, 2018 in Arnhem, the Netherlands. A city in the Netherlands known for its fashion and a famous World War II battle, it is also home to ArtEZ University of the Arts which organised the event curated by food designer Katja Gruijters. Topics circled the role that designers can play in creating new perspectives and finding possible solutions for the planetary and environmental crises that are impacting our food system, our supply chains, our health and our behaviour. By hosting talks, workshops, performances, and edible interventions, Food Friction intends to spark interdisciplinary collaborations between politicians, scientists, artists and entrepreneurs and display to visitors the value of the critical and creative thought processes needed to ignite innovation.
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