May 20, 2007

Food Design

Food, it's production and consumption - the act of eating is fundamentally connected to human existence and experience. On level with only sex. And as sex it is an act of close contact between two bodies. Resulting in complex sensorial experiences of smells, flavours and textures. Be it a chicken or a pomegranate, processed or whole and raw - there's a bit of cannibalism involved in every meal. And as such it is ourselfs we look into when we eat.

"In the “Disembodied Cuisine” we will attempt to grow frog skeletal muscle over biopolymer for potential food consumption. A biopsy will be taken from an animal which will continue to live and be displayed in the gallery along side the growing “steak”. This installation will culminate in a “feast”. The idea and research into this project began in Harvard in 2000. The first steak we have grown was made out of pre-natal sheep cells (skeletal muscle). We used cells harvested as part of research into tissue engineering techniques in utero. The steak was grown from an animal that was not yet born."

A view of the installation including the kitchen, the frog's aquarium and the dining table - all enclosed within an airthight environment to comply with regulations for biohazards. Photos from the feast here.

Marti Guixe is celebrating 10 years working with food design. And he has made so incredibly many, incredibly nice small and big, funny and thoughtprovoking designs. Fx. above orangeflavoured lollipop with an orangeseed inside. Lot's of pictures at his site. I believe he has also been associated with Droog Design somehow... they do quite a lot of food-stuff too...

Finally we are obliged to end this trail of thought with Cloaca - a wonderful installation, a machine that turns food into shit.

Via Culiblog - a must for all food designers... oh - a post on Drawing Reastraint 9 and food

and We Make Money Not Art

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