Serving: 12.00pm – 1.30pm
Table setting Image by F. Zampollo
In July 2010, I was invited by Francesca Zampollo to create a special lunch event for the 1st International Symposium of Food Experience Design, a symposium she organised with Chris Smith as a result of her ongoing interest and research on food experience. “We don't want the lunch in this symposium to be boring... We want it to be nothing like the usual "conference food". This is a symposium that talks about food design and food experience, therefore we would like to do something special. Why not Art?” said Francesca.
Table Setting. Image by F. ZampolloI respond with a proposal called ‘Bon Appetite!’ but later changed the title to ‘Imagining Food Experience’ that interacted with the title of the symposium. The event organised and conceptualized in responds to the symposium where it examines the “emerging discipline of Food Experience Design”. It seeks to connect two key features from the symposium: firstly, the manifestation of food designed for our eating experience. Secondly, a speaker panel and attendees from different nationalities and diverse cultural backgrounds that are interested in the development of food.
Table setting. Image by D. Plaxton
In advance to the symposium, the registered attendees were asked: ‘What is the food ingredient that you think most represents yourself and/or your culture?’ Using recipes from my own culture, creation and experience; a selection of the suggested food ingredients, as the result of the question, are cooked into a few experimental dishes to serve as the conference’s lunch. All the recipes for the lunch event were published in a leaflet folded into a chopstick envelope shape inserted with a pair of chopsticks. A long communal table is custom made for the attendees to enjoy their lunch together and exchange conversation. The chopstick together with the leaflet were on display on the dining table during the lunch event and available for the attendees take away. (The leaflet is now available to download here).
Setting up the event. Image by D. Plaxton
Apart from advance food design using modern technology, cultural crossover in food is becoming a prominent feature in contemporary everyday life. Imagining Food Experience engages the idea of globalization and cultural plurality in food, cooking and eating. The piece observes, blends and plays with food ingredients and recipes from different countries and cultures to create new forms. It provides an opportunity for the attendees to expand their conversation about this environment from the symposium room to the dining table. The piece also embraces the spirit of sharing and exchanging through engaging people to share a meal by sitting together in a communal table. It also allows them to enter and expand work of art by tasting it and taking it away to share with others. The lunch event was attended by approximately 90 people.
Attendees help themselves with food. Image by D. Plaxton
Ingredients suggested by the participants:
1. Tomato and bread - Marta Salvá 2. Pasta - Martyn Richmond 3. Spice paste (onion, coriander seed powder, chilli powder, Tamarind, Cumin seeds and Tomatoes) - Manuel Tim 4. Ouzo - Loannis Pantelidis 5. Kendal Mint Cake - Sophia Nicholson 6. Turmeric powder - Vikas Wadhwani 7. Fries - Chotima ag-ukrikul 8. Potato - Marie Kent 9. Apple - Irina Labeja 10. Rice - Will Longden 11. Fine Wine - Marianne Forrest 12. Field Mushroom - Brent Richards 13. Potato - John Edwards 14. Olive oil - Tiago Ferreira 15. Squared pasta - Fabio Parasecoli 16. Cinnamon & Salt - Dominique Lucas 17. Brain as part ofpork or veal - Martin Hablesreiter 18. Pasta and Pizza - Stefania Bilotta 19. Sugar – Mah Rana 20. Chocolate - Julie Beattie 21. Porridge – Danielle Inga 22. Barley - Karen Rumsey 23. Water – Prang L. 24. Soup – Suzie Norris 25. Barley - Neil Fergusion 26. Dark chocolate – Julie Jacoby 27. Potato – Cathy O’donnell 28. Onion – Marija Prytkova 29. Fish - Helga Björg Jónasardóttir 30. Soy sauce – Sawamurai 31. Rice - Synnøve Fredericks 32. Dumpling - Liao Tjhien 33. Milk chocolate with hazelnut - Julie Seutin 34. Milk and vanilla - Ingeborg Flornes 35. Cayenne pepper – James Campbell 36. Rice - Synnøve Fredericks 37. Marjoram and Rosemary - Jarka Hinksman 38. Rye flour - Theresa Digerfeldt-Mansson 39. Palm Kernel oil - Stanley Chukwukelu 40. Rainbow Chard and Matcha (Green Tea) - Rachel Ware 41. Salt – Anna Cerrocchi 42. Salt, meat & Flour - Lisa Pfannhauser 43. Flower water olive oil potatoes onions garlic and spices – Harvey Reehal 44. Olive - Inês Laranjeira
Special thanks to Dennis Plaxton for documenting the event.
Links:
Imagining Food Experience page
Download recipes from the event
Attendees help themselves with the dessert. Images by D. Plaxton
About the Conference Organizer
International Food Design Society
The International Food Design Society aims to promote research, development, and education in the area of Food Design and to support inventive and creative techniques for the Food Design discipline.
In particular the International Food Design society aims to support and encourage the international exchange of information and experience between academics, practitioners, industrial companies, culinary enthusiasts, universities, and other organizations in the area of innovation, creation, and knowledge management.
www.ifooddesign.org
London Metropolitan University, Sir John Cass Department of Art Media & Design
http://www.londonmet.ac.uk/jcamd/home.cfm
Images by D. Plaxton
ACKNOWLEDGEMENT
Event Co-ordination
Francesca Zampollo
Chris Smith
Special thanks
Loke Sim Loo
Lin Fatt Chan
Hock Seng Hui
Technicians
Peter Hufton
Andy Hills
Photography
Dennis Plaxton
Francesca Zampollo
Graphic Design
Francesca Zampollo
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