FOOD DESIGN & STORYTELLING

The concept: cuisine and food design as terrain to investigate complex problems.
design architempo
Conversation. Emergence. Food for thought.

Brussels PechaKucha Night #25 is taking place in connection with the Slow Food Goûter Bruxelles week and Design September: Pierre Marcolini, Marc Bretillot & Earlwyn Covington, ...
Free evening - Registration requested.

design architempo

Cuisine, is French for 'kitchen' and first meant that or 'a culinary establishment'; Cuisine, culinary art or the practice or manner of preparing food or the food so prepared; Cuisine, kitchen available with varying levels of equipment. Food, material that contains or consists of essential body nutrients, and is ingested and assimilated by an organism to produce energy.
Design, let us have a conversation at Design Brunch or on Food Mood.
Hundreds of years ago, the Hindu scriptures Upanishads were already mentioning ‘You are what you eat’, and more closely in Europe, in 1826, Anthelme Brillat-Savarin wrote, in Physiologie du Goût, ou Méditations de Gastronomie Transcendante: ‘Dis-moi ce que tu manges, je te dirai ce que tu es.’ Tell me what you eat and I will tell you what you are.

Isn’t this user-centered design in order to design product-service systems ?
If design allows ‘transformation of existing conditions into preferred ones’ (Herbert Simon), ‘cuisine’ is interesting to put next to it, close to it, into it, or vice-versa. Especially as a process but also as a space (and a non-space), it might ensure that thinking and talking about ‘design as cuisine’ or vice-versa results into reframing making and consuming.
Why would Cuisine allow to enhance the design envelope, the design thinking, the design attitude?

Mar. 2007 - Doors of Perception 9 on JUICE: Food, Energy, Design - New Delhi
Sept. 2008 - Design Brunch #01 at Brussels Fine Arts Museum
Nov. 2008 - Exhibition "Sandesh" at St-Etienne Intl. Design Biennale, France
May 2009 - Sustainable Food Systems - Crosstalks VUB, Navigating the complex nature of energy efficiency at Atomium Brussels
Sept. 2009 - Design Brunch #02 at Recyclart, Brussels
Sept. 2010 - Intervention at TEDx Flanders @ The Zoo, Antwerp - Foodmood
Oct. 2010 - Intervention at Reims Art & Design School, France
Feb. 2011 - Intervention at Le lieu du design, Paris
Sept. 2011 - Food Design Conversation, w/ Sang Hoon Degeimbre, ArBA-ESA
Sept. 2011 - Slow Food PechaKucha Brussels, Goûter Bruxelles, ArBA-ESA
Nov. 2011 - Open Bread - histoires à suivre - en conception - stay tuned
Jan. 2012 - Video contribution on www.thinkingfooddesign.com  - ParisdesChefs
Jun. 2012 - Juror for Food Design - Core 77 Design Awards
Jun. 2012 - Round Table "Food design and co-creation" at the Food Design conference in London
Sept. 2012 - PechaKucha SlowFood Goûter Bruxelles Design September

 
Launched in 2006 by Alok b. Nandi, the food design journey is taking shape in many places and in many forms. Do not hesitate to contact us via http://www.aloknandi.com/contact

Design is about transformation. Process and form. System(s) for humans.
Architempo works as designer from concept to composition, often busy with wicked problems in complex systems.
Conversation. Emergence. Narrative. Interaction. Co-creation. Design. Experience.

Architempo

narrative design
experience design

scenario + conception
information architecture
cross-media art direction
navigation + interaction design

studio
architecturing the user experience tempo
urban, natural, artificial, real, cyber
working | playing with rhythms