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FUTURE FOOD�Digital Fabrication Methods Seminar – IAD HS2019

Seminar by Luke Franzke, Clemens Winkler

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DIGESTING FOR DESIGNERS...

Let us start looking into PRODUCTION TECHNIQUES (analog and digital) of food today…� �...How does this effect our diet? Does a FOOD PYRAMID guide us properly?

What about finding NEW INGREDIENTS (from insects to in-vitro meat...) or at least rethinking existing ingredients?!

While designing food, how do we raise awareness while dealing with MULTISENSORIAL EXPERIENCES of certain nutrients through hearing, seeing, tasting, touching, smelling?

Let us make our own RECIPES by getting inspired in the past and for the future!

So we can present it as our own SUSTAINABLE FOOD CULTURES!

�

FUTURE FOOD – Digital Fabrication Methods Seminar IAD HS2019

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PRODUCTION TECHNIQUES

PASTRY ART, Dinara Kasko

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PRODUCTION TECHNIQUES

FESTO & BÄCKEREI SCHILL, Brezel Schlingen – https://www.festo.com/group/de/cms/13498.htm

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FOOD TECHNOLOGY

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FOOD TECHNOLOGY

Technology from the new world: Your ancestors never ate any of these things

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FOOD PYRAMID

FOOD PYRAMID, source: wikipedia.org

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EFFECTS OF FOOD CONSUMPTION TODAY

CLIMATE CHANGE FOOD CALCULATOR: What's your diet's carbon footprint? https://www.bbc.com/news/science-environment-46459714

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HOW DO WE LEARN FROM NATURE?

Radish Time-Lapse https://www.youtube.com/watch?v=bfi3iipTQo0

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PRODUCTION TECHNIQUES

INFARM, https://www.infarm.com

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Die Affordanz des Rindes – The Affordance of Cattle, Marco Ehrenmann and Thomas Schertenleib (IAD BA Finals, 2016)

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NEW INGREDIENTS

THE SAUSAGE OF THE FUTURE, Carolin Niebling, ECAL 2017

FUTURE FOOD – Digital Fabrication Methods Seminar IAD HS2019

Can we count on the sausage to provide a solution, in order to reduce the consumption of meat? And can the use of new ingredients increase the diversity of our diets? Can the sausage make a considerable contribution to a sustainable food culture? To answer these questions, a chef of molecular gastronomy, a master butcher and a designer have teamed up to look into sausage production techniques and potential new ingredients – like insects, nuts and legumes – to reinvent the sausage of the future. ��Sausage of the Future takes the reader on a journey through all the building blocks of a sausage. It stops along the way to explore issues like moistness, flavoring, glue and preservation. The publication catalogues different types of sausages and presents lesser-known ingredients, carefully selected for their potential regarding the future. In our days, according to the Food and Agriculture Organization (FAO), we are facing a serious shortage of protein-rich-food. The reason is the overconsumption of animal products. Meat, in particular, will be scarce – we need alternatives.

The sausage is one of mankind’s first-ever designed food items. A paragon of efficient butchery, it was originally designed to make the most of animal protein in times of scarcity. With its wide variety of sizes and its endless choice of possible fillings, the sausage offers itself again to take a pioneering role. This time, not only to make the most of animal protein, but to be a shell for all kinds of nutrition.

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NEW INGREDIENTS

IKEA SPACE10 – Bug Burger

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NEW INGREDIENTS

NEO FRUIT - Meydan Levy

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PRODUCTION TECHNIQUES

VICTIMLESS LEATHER PROJECT, LAB GROWN MEAT, SymbioticA 2012

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SUSHI SINGULARITY - Open Meals

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MULTISENSORIAL EXPERIENCES

The role of senses in finding and eating food

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MULTISENSORIAL EXPERIENCES

The role of senses in finding and eating food

The five tastes:

Bitter Sour Sweet Salty Umami

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MULTISENSORIAL EXPERIENCES

The role of senses in finding and eating food

Humans Can Discriminate More than 1 Trillion Olfactory Stimuli

Ref. Bushdid, C.; Magnasco, M. O.; Vosshall, L. B.; Keller, A. Science (Washington, DC, United States) (2014),

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MULTISENSORIAL EXPERIENCES

The role of auditory cues in modulating the perceived crispness and staleness of potato chips M Zampini, C Spence 2004

Morrot, Gil, Frédéric Brochet, and Denis Dubourdieu. "The color of odors." Brain and language 79.2 (2001): 309-320.

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MULTISENSORIAL EXPERIENCES

The role of senses in finding and eating food

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MULTISENSORIAL EXPERIENCES

COMPANY FOR MULTISENSORIAL FOOD EXPERIENCES - DOEHLER.COM

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FOOD CULTURES

APPETIZERS, Julia Wolf, 2008 (tomato, mozzarella, balsamic, basil // honeydew melon, ham)

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FOOD CULTURES

WHITE FUNERAL MEAL, Marije Vogelzang

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RECIPES

FUTURISTS COOKBOOK, Filippo Marinetti, Turin, 1930

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RECIPES

Recipe for one burger – Mealworm Patty:��– 50 grams of mealworms for cooking�– 100 grams of beets�– 50 grams of parsnips�– 50 grams of potatoes��Mix everything, form some patties and grill in the pan!�As a garniture: beet relish, chives, blackcurrant ketchup and microgreens.

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OUR RECIPES

GRAIN

FRUIT

ANIMAL

MINERAL

VEGETABLE

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SO, LET´S MAKE OUR OWN FUTURE FOOD CULTURE!

FUTURE OF FOOD – Digital Fabrication Methods Seminar IAD HS2019

FUTURE FOOD – Digital Fabrication Methods Seminar IAD HS2019