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Posted in February 2009

This is how you make spaghetti!

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Brief 1: kit/instructions

 

marzipan pig, made by my sister

Design a "kit" with instructions to deliver (to your fellow students from the other nation) the experience of making and eating a national (where you grew up) dish.

 

  • The kit should be usable in the "other" nation’s  typical kitchen
  • An average person from the "other" nation should be able to follow the instructions and execute the procedures with what he has
  • The result should be attractive and acceptable, but at the same time distinctly transmit Korean-ness or Dutch-ness to the eater. 

The objective of this first brief is a first exploration of each other’s cultural backgrounds, and some discovery of what does it mean to prepare, serve and eat food within a Korean or Dutch context.

The kit will be tested right away by the group that has not designed it, and the results will be eaten at dinner.

Food Design

Welcome!

 

from James Lileks Gallery of Regrettable Food

 

 

This blog supports (and is supported by) the Food Design course at Industrial Design Department, run by Walter Aprile and Annemiek van Boeijen. The course is an experimental activity, run in the context of the TUDelft / KAIST joint master program. If everything works, next year we could turn it into a generally available elective: due to the relative newness of the topic, we prefer to start small.

When you want to do risotto, you start with risotto for two, not for risotto for two hundred.

Why Food Design?

The underlying focus of the joint master program is cultural identity, that can be defined as a person’s self affiliation (or categorization by others) as a member of a cultural group. Since cultural identity is a very broad theme, we are proposing to focus more narrowly on cultural identity through food. The course exploits food as a cross-cutting concern of all human societies in all times to stimulate the students to design from the micro to the macro scale in ways that are sensitive to cultural identity. Thanks to the polisemy of food, a topic where issues of health, sustainability, desire, logistics and history interact, we are able to offer a sequence of rich design provocations. The course is particularly targeted at a student group with mixed cultural provenance and could be a model of exploiting (as opposed to ignoring or trying to eliminate) cultural differences in the student body.

Format

The Food Design course format consists of ten meetings, heavily hands on. Each meeting will be blogged. Students are expected to post and comment, otherwise next time I cook for them there will be no salt in the pasta water and too much chili in the sauce. I can think of no worse punshiment.

 

(the image on top comes from the fantastic Lileks.com website)

 

Food design references

Image from Bartolomeo Scappi's "Opera", from coquinaria.nl it all starts with references: sites that I find interesting, books I would like you to read. 

Links

http://www.coquinaria.nl/ Dutch-English language site on various topics that have to do with food, mostly of a historical bent. It also includes practical advice and recipes. Linked to a LiveJournal food blog.

http://www.khymos.org/ Molecular gastronomy and cuisine blog.

pasta made out of meat and fish and the other wonders of transglutaminase.

food and power in the 20th century, an MIT class

http://hervethis.blogspot.com/ Herve This, who brought the concept of molecular gastronomy to the masses (OK, maybe not the masses, but a large number of people) is so cool that he even has a blog! In French, I am afraid.

http://www.fxcuisine.com/ a blog by a food lover, for food lovers. To be read for pure enjoyment.

How to make zabajone in a rational way.

http://www.cookingforengineers.com/ very useful site, with an american point of view.

Dutch Food Designers

Katja Gruijters (gave a presentation at TUDelft, March 2009)

Marije Vogelzang’s Proef: eating designer

Annelies Hermsen: TU Eindhoven graduate class of 2005

Zione (Liv Kooijmans): Delft based studio, young and interesting.

Boerenjongens / Cook and Chemist: Amsterdam based group, molecular cuisine teaching and catering

Literature

Tristes Tropiques, Levy-Straus
The Songlines, Bruce Chatwin
Milione, Marco Polo
Glimpses of Unfamiliar Japan, Lafcadio Hearn
Good to eat Marvin Harris (or Theories of Culture in Postmodern Times)
Molecular Gastronomy: Exploring the Science of Flavor by Hervé This (trans. M. B. DeBevoise)
On Food and Cooking: The Science and Lore of the Kitchen, Harold McGee
The Omnivore’s Dilemma: A Natural History of Four Meals, Michael Pollan

Readers

The Taste Culture Reader Experiencing Food and Drink, ed. Carolyn Korsmeyer
Empire of the Senses: The Sensual Culture Reader

Papers

Gustafsson, I.-B., Öström, Å., Johansson, J., & Mossberg, L. (2006). The Five Aspects Meal Model: a tool for developing meal services in restaurants. Journal of Foodservice, 17(2), 84-93.[link]

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