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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