Biocénose alimentaire Projet lauréat du concours national de design "Bien vivre l'espace cuisine à tout âge : repenser le concept global de la cuisine". Ce concours est organisé par l'Association le Mans Créapolis et ses partenaires industriels et institutionnels. Mars 2012 (+info Créapolis - planches concours Download)Projet réalisé par Baptiste Menu et Apolline Fluck Le concept global de la cuisine questionne la morphologie d’un lieu de vie, la densité d’usages qu’il capitalise, son adaptation à la spécificité des besoins de ses usagers et l’interaction avec les pratiques hors habitat qu’il engendre. Dans une prospective de dix ans, la conjecture contemporaine augure une mutation du système économique vers une voie de dématérialisation fondée sur une économie de service. Les innovations technologiques s’accorderont à des innovations organisationnelles ayant potentiel à reconsidérer l’interconnexion de systèmes à plusieurs échelles. Téléchargement des planches de concours.
Modes de consommation et développement durable - Médiaterre Scientifiques La consommation alimentaire des ménages est identifiée comme un enjeu majeur en matière de durabilité, notamment pour réduire les impacts des activités humaines sur l'environnement et améliorer la santé des populations. On reconnaît également de plus en plus l'importance des comportements domestiques, après achat. Dès lors se pose la question des incitations possibles (...) La simplicité volontaire consiste à adopter progressivement un mode de vie plus simple pour améliorer sa qualité de vie et préserver notre unique Terre.La société actuelle basée sur la surconsommation, l'accumulation de biens et un gaspillage sans limite est dépendante d'une croissance économique permanente. Celle-ci nous conduit, par l'épuisement des ressources et la pollution (...) Par Yoann Sidoli Doctorant en sociologie, laboratoire SENSE d'Orange Labs / Université de Nice Sophia Antipolis.L'économie de fonctionnalité consiste à vendre l'accès aux fonctions d'un bien, plutôt que le bien lui-même.
The PlayFood Project by Alicja Pytlewska Royal College of Art graduate Alicja Pytlewska has created a type of video game that can be used to teach children about healthy diets. The concept combines food and interactive technology – and the opportunities that lay between the two. The food eaten by the player effects the on-screen character’s physical performance in challenges. ‘PlayFood focuses on how [food and technology] can be brought together into a playful tasting menu of interactions, a tangible interface to the virtual world, exploring how the experience of the everyday reality can be enhanced by digital technology,’ she explains. Pytlewska says the concept uses video games in a positive way, and while it’s targeted at children it can also be played by individuals of any age. Click here to see other Show RCA 2012 projects by fellow RCA grads.
Flatten by Hugo de Kok and Kay van Vree Dutch students Hugo de Kok and Kay van Vree have squished, squashed and destroyed a grocery bag's worth of food for their latest video, Flatten. ‘Our theme was interspace,’ the pair say. ‘We were curious what would happen if the interspace would expire; that's how we came on the idea to flatten stuff.’ After messy experimentation, they realized food products can create ‘beautiful shapes’ when flattened. ‘Each food would have its own sound and in the end all the sounds would come together,’ van Vree and de Kok recall. ‘With only a sink in the bathroom it was a dirty job,’ they say. The video was created for a school project, in which they collaborated with two music students at the Hogeschool Kunsten Utrecht.
Future Airline Food - Tim Notermans Design Future Airline Food While technology is fast transforming culinary trends at ground level, little is changing in the air, believes Tim Notermans. “Airplane food now is cuisine at its most conservative,” he says. To open up our minds to new possibilities, he has designed an Airline Food Printer. This futuristic concept envisages a world where entire meals can be printed out aboard at the touch of a button to suit individual dietary needs and palates. An athlete en route to the Olympics could opt for a high-protein snack, while an Asian family on a long-haul flight could select a satisfying dinner.
Four Objections to Lab-Grown Meat In vitro meat has been billed as a way to end animal suffering, put a stop to global warming, and solve the world’s insatiable demand for animal protein. There’s no doubt that our hunger for meat is driving cataclysmic climate change, habitat loss, and overfishing. Things need to change, and change fast. But is meat cultured from animal cells, grown in a lab, and exercised with electric pulses the change we need? Earlier this year, Mark Post of Maastrict University announced his plan to produce a €250,000 burger. We can do it. 1. Animals are equipped with blood, tendons, fat, muscle and connective tissue that give their flesh its uniquely tantalizing flavor, not to mention an immune system that keeps them from getting overrun with bacteria, mold and viruses. Here’s the kicker: If all we’re looking for is a cheap way to produce inoffensive, eco-friendly protein, we’ve already succeeded. Why start from scratch at the cellular level? 2. 3. 4. So, is this it for in-vitro meat?
Progetto Cibo. La forma del gusto | MART "Un insieme festoso, colorato e felice che plana anche su una tavola imbandita da Martí Guixé: semplice, essenziale guizzo di chi sa trasformare l’evidenza in meraviglia" In questi ultimi anni il dibattito intorno al cibo ha raggiunto livelli inediti di coinvolgimento del pubblico. E anche il mondo del design, che sempre registra e spesso anticipa le tendenze estetiche e culturali, ma anche socioeconomiche e antropologiche, ha dedicato grande attenzione al mondo dell’alimentazione, mostrando creatività, curiosità e grande capacità innovativa. "Progetto Cibo" partecipano designers e architetti come Enrico Azzimonti, Bompas&Parr, Achille Castiglioni, Lorenzo Damiani, FormaFantasma, Giorgetto Giugiaro, Marti Guixé, Giulio Iacchetti, Alessandro Mendini, Alkesh Parmar, Gaetano Pesce, Diego Ramos, Philippe Starck e chef di livello assoluto come Gualtiero Marchesi, oltre a Bruno Barbieri, Massimo Bottura, Antonio Canavacciuolo, Carlo Cracco, Daniel Facen, Davide Oldani, Davide Scabin.
Food Experience Amsterdam: The De Culinaire Werkplaats has it all Just across from Amsterdam's Culture Park sits a new inititaive called De Culinaire Werkplaats. It offers diners the chance to sample eating experiences like no other with a promise to shake up a persons culinary lifestyle as soon as they enter the door. The half restaurant, half design studio, blends the worlds of food and art with guest invited to sample the creative perspectives of food. The work of two designers, Marjolein Wintjes and Eric Meursing, after they both changed career and were looking for new personal goals. They have also famously served there Fresh Colors line of fashion and food – made from vegetable fibers the linens were hung and dried and offered guests the chance to sample vegetable flavored material like no other. This is a truly innovative project and one well worth a visit if you fancy taking a lesser known culinary path next time you're in Amsterdam. Map and transport information can be found on the Culinaire Werkplaats website.
Why Food Design Matters - Design.nl By /asdf 31-05-2012 Food design garners comparatively little attention considering that every day six billion hungry humans need to be nourished. In Europe alone about ten thousand new food products are launched every year. Martin Hablesreiter and Anna Maria Orru have two very different approaches to this issue, but both gently coerce consumers to re-evaluate both mentally and physically the way they eat. “Everybody is talking about a telephone with an apple on it, but nobody is mentioning the apple,” Hablesreiter says. For the past decade, food design has referred to the development and shaping of food. In Food Design XL, Martin Hablesreiter along with Sonja Stummerer argues that the way we eat reveals an enormous amount about us, and the cultures from which we hail. Anna Maria Orru, like Hablesreiter, has an architectural background. Orru’s work might be called the first phase of food design. Entwined in that is everything from environmental theory to an aesthetic formula.