FOOD + DESIGN - AAU

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FOOD + DESIGN

Designing Food Events Tools for Gastronomically & Experience Designed Food Events

PROJECTSFOOD

DENMARKCOLLEGE

Anna Marie Fisker . Architect maa . PhD . Ass. Professor . Aalborg University . FOOTPRINT 2009

2010-2015Food College Denmark

Facilitator for Food Cluster

FOOD NETWORKSPRODUCTIONEDUCATIONPROMOTIONDISTRIBUTION

DESIGN

FOOD + DESIGN

”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.

A Gastronomic Architectural Meeting

EXPERIMENTARCHITECTURAL

EXPERIENCE, PRODUCT DESIGN and HEALTHIER FOODS

Anna Marie Fisker . MAA . phD. Ass. Professor . . Institute of Architecture and Design .

. Aalborg University . Denmark .

NoRAARCHITECTURE

+EXPERIENCE

DESIGN

KNOWLEDGE+PERFORMANCE+DESIGNEXPERIENCE

FOOD + DESIGN

NORAlabArtificial Jellyfish

6 Factors for Taste. (After C. Korsmeyer).

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

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

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

ω = √π x g4r

the Table, the Feast - not so much –what we eat – but how we eat

THE ROLE OF THE DESIGNER

CHARITYDESIGNINGICE-CREAM

MÅLTIDSVISIONPhoto: www.måltidsvision.se

FOODEVENTSFOODEVENTS

Funeral Dinner. 1999Marije Vogelzang . Eating Designer . Amsterdam

Connection Dinner . 2006Marije Vogelzang . Eating Designer . Amsterdam. Amsterdam

Ingvar CronhammerEvent: Back in Black 2008

Ingvar CronhammerCutlery 2007

PASTADESIGNING

FOODSPh

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

RIGATONI

FUSILLI

Philippe RahmArchitects

DIGESTIBLE GULF

STREAM

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.

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

MassimilianoFuksas

KENSINGTONGARDENSeveryday life

FOOD DESIGNNOBEL

TEXTILESPh

Researcher Designer

University of Aalborg

Interdisciplinary Collaboration

Food Profession

FOOD + DESIGN - AAU

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