Futurist Cookbook introduction by Caro Verbeek
The Futurist movement recognised that people 'think, dream and act according to what they eat and drink'. Futurist movement's founder F.T. Marinetti published the Futurist Cookbook in 1932, some claim it to be a provocative work about art disguised as an easy-to-read cookbook. The book developed recipes emphasising not only on food but also the importance of smell and tactile experiences. It incorporates the use of perfume, abandoning the use of fork and knives and the importance of aesthetics.
Marije Vogelzang
Designers who work with the subject ‘food’ are often called food designers. But, according to Marije Vogelzang, food is already perfectly and beautifully designed by nature. She designs from the verb to eat. By which she finds inspiration in the origin of food, the preparation, production, waste, etiquette, psychology, history or the culture of food.
Tonight she will elaborate on the (philosophical) questions regarding food/eat - design and the senses. Is it food when you don't eat it? What is the toolbox for designers working with food and how can we use the senses to act, communicate and shape a new food culture?
Garmt Dijksterhuis
What is food? This question may appear too be simple, but when we take a look at the behaviours surrounding food, it is not that simple anymore. The act of obtaining it, and putting it into our mouths, in order to appreciate it, involves the interaction of many of our sensory systems; much more than the obvious ones smell, taste and mouthfeel. In addition, we build expectations about what we eat. This creates a context for our food perception that also influences this very perception. The futurists tried to merge life and art by organising artistic dinner performances. They came up with strict do's and don't about dining and eating. In their spirit I will present five ‘thwart cooking’ postulates I developed with ‘creative chef’, Jasper Udink ten Cate. These postulates are boldly stated, and aimed to spawn discussion about finding a personal optimal eating experience.
Dr. Sanne Boesveldt
As expert in human nutrition at the WUR (Wageningen University) Boesveldt is interested in the notion of 'eating with the nose'. She will briefly present some (recent) work on how our nose guides our eating behavior, by signalling foods in the environment and steering our appetite.
Girl sniffing odours - Taken at the smell experiment 'Love Smell Love'.
Karin Post
The Futurist Banquet 2018 is an artistic, theatrical, and cultural-political manifestation by choreographer, curator, filmmaker and chef Karin Post. In this culinary Gesamtkunstwerk Post choreographs visual artists, dancers, musicians, actors, poets, scientists and chefs through the cultural heritage of the early 20th century Futurists. Inspired by the Futurist art movement and its culinary restaurant-ideology to design the 'modern individual' through food, the Futurist Banquet 2018 is a live event and exhibition, a continuation of the Futurist Banquets of old. Based on Marinetti's 'La Cucina Futurista' sixteen (16) individual recipes will be re-interpreted by contemporary makers; from pill and powder to forgotten vegetables, from futuristic 'Carne plastico' to 'in vitro meat', fast Slowfood and genetically modified foods. The entire panorama of food, future and art, forms a rollercoaster of experience; a choreography of what the future of food holds for us and all of our senses.
Odorama
Whether derived from nature, or chemically constructed, odourant molecules have the ability to profoundly effect our behaviour, emotions and associations. At Odorama we’ll actively engage with our senses and explore everything that reaches and effects the nose.
This edition we will honour the futurist cookbook with a multi-sensory evening devoted to food and olfaction.
Information
Odorama: The Food Edition
Thursday 8 December, 20:00
Mediamatic Biotoop, Dijkspark 6, Amsterdam
Tickets: Students €5,- / Pre-sale €7,50 / Door €10,-
Please note: this event is given in English.
