food + design - aau
TRANSCRIPT
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© Restaurant Malling & Schmidt. Århus
FOOD + DESIGN
Designing Food Events Tools for Gastronomically & Experience Designed Food Events
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PROJECTSFOOD
DENMARKCOLLEGE
Anna Marie Fisker . Architect maa . PhD . Ass. Professor . Aalborg University . FOOTPRINT 2009
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2010-2015Food College Denmark
Facilitator for Food Cluster
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FOOD NETWORKSPRODUCTIONEDUCATIONPROMOTIONDISTRIBUTION
DESIGN
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FOOD + DESIGN
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”The beautiful arts are five in all, hence the art of painting, the art of sculptoring, the art of poetry, the art of music and the art of architecture, - which most important branch is the art of confection.”. Carême.
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A Gastronomic Architectural Meeting
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NoRA
EXPERIMENTARCHITECTURAL
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EXPERIENCE, PRODUCT DESIGN and HEALTHIER FOODS
Anna Marie Fisker . MAA . phD. Ass. Professor . . Institute of Architecture and Design .
. Aalborg University . Denmark .
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NoRAARCHITECTURE
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+EXPERIENCE
DESIGN
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KNOWLEDGE+PERFORMANCE+DESIGNEXPERIENCE
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FOOD + DESIGN
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NORAlabArtificial Jellyfish
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6 Factors for Taste. (After C. Korsmeyer).
Taste
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WHERE DOES FOOD STARTIS FOOD TRANSFORMEDDOES FOOD MOVEIS FOOD SOLDIS FOOD CONSUMEDIS FOOD ELIMINATEDIS FOOD CONCEIVED
FOODlab11° InternationalArchitecture ExhibitionVenice Biennale 2008
Bocuse d’orLa Grande Ouverture 2009
Wassim HallalFOODCOLLEGEDENMARK
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FOODlab is workshops in progress that sets out to explore the transformation of contemporary space - events -intended as a physical and social place – through the examination of a specific theme: food.
Bocuse d’orLa Grande Ouverture 2009
Wassim HallalFOODCOLLEGEDENMARK
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Bocuse d’or La Grande Ouverture 2009 Wassim Hallal
FOODlab are analysing how the food systems, from production to consumption, affects the configuration and appearance of architecture and landscape in FOOD EVENTS, and how to transform and interact by - design - with these elements.
FOODCOLLEGEDENMARK
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ω = √π x g4r
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the Table, the Feast - not so much –what we eat – but how we eat
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THE ROLE OF THE DESIGNER
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CHARITYDESIGNINGICE-CREAM
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MÅLTIDSVISIONPhoto: www.måltidsvision.se
FOODEVENTSFOODEVENTS
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Funeral Dinner. 1999Marije Vogelzang . Eating Designer . Amsterdam
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Connection Dinner . 2006Marije Vogelzang . Eating Designer . Amsterdam. Amsterdam
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Ingvar CronhammerEvent: Back in Black 2008
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Ingvar CronhammerCutlery 2007
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PASTADESIGNING
FOODSPh
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Structuralism
Both conchiglie (seashells) and rigatoni (large grooved tubes) present a richly ribbed doter surface and a hollow core to retain chunky sauces. Rigatoni is an extruded pasta par, excellence, while conchiglie requires a further step – curling – to assume its final shape. Bigger conchiglie, in the southern tradition, can be stuffed with chunky and heavy meat-based sauces and cooked in the oven.
CONCHIGLIE RIGATE
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RIGATONI
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FUSILLI
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Philippe RahmArchitects
DIGESTIBLE GULF
STREAM
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Architecture as GastronomyTwo Culinary preparations
The first: contains mint, which molecules crystalline origin known as menthol that cause the same sensation in the brain as the coolness perceptible at a temperature of 15°C.
The second: contains chili, in which one of the molecules, capsaicin, activates the neuroreceptor TRPV1, which is sensitive to temperatures over 44°C.
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The traditional field of architecture thus expands, operating on both the atmospheric and gastronomic scales, breaking down the barriers between:
Internal and external.Body and space.Neurology and physiology
The sensation of hot and cold may be perceived as much inside the body (diet) as outside (atmosphere)
So the question of diet also comes into the field of architecture, on a par with its climatic dimension
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MassimilianoFuksas
KENSINGTONGARDENSeveryday life
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FOOD DESIGNNOBEL
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Researcher Designer
University of Aalborg
Interdisciplinary Collaboration
Food Profession
+ +
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