Hybride Stad
Giving a talk about “Cuisine as Design, Design as Cuisine” in the symposium Hybride Stad, taking place in Genk on 18th of April. A publication will come out after some days.
Program and more info on experiency.be
Cuisine as design :: Design as cuisine
If ‘design’ allows ‘transformation of existing conditions into preferred ones’ (Herbert Simon), ‘cuisine’ is interesting to put in parallel, next to it, close to it, into it. 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. Design thinking and design research will allow to explore paradigms of ‘experience design’ where food is a fascinating transversal vehicle, both conceptual, physical and in fact experiential. This text will travel into foodscapes to reveal design attitudes.
Alok b. Nandi - March 2008