It is Alive!

Fresh food! That is what you expect when you are going out for diner, right? But how can a chef prove that the fish he serves is direct form the sea and ended up on your plate? By the distrust of the consumer, it is necessary for cooks to solve this in a creative way. Star Chef René Redzepi of Danish restaurant Noma devised a recipe where the consumer gets nothing else than the truth.

René-Redzepi

What is it?
Inspired by the Chinese and Japanese culture René Redzepi invented a new concept. Together with Nordic Food Lab, this is a not-commercial laboratory that research for a culinary future. The new court is a combination of living prawns coated with also living black ants, which add a sour taste to the sweet taste shrimp. The dish is the first course of a fourteen course dinner and cost 300 euro and is served at Redzepi’s pop up restaurant in Tokyo.

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Why is it cool?
I believe that there is no better way to proof that food is fresh than serving it alive. Guests will be shocked at first, cause they are faced with the truth, they are eating living animals. One of aspect of trend ‘The open world’ is openness and transparency. Chef René Redzipi is total open about the ingredients he use because the animals are still in original condition, only numbed. This dish can also interpreted by the trend ‘Experience economy’, most typical of this trend is the whole experience, and often consumers pay a lot for it. I believe that eating living shrimp and ants is a great experience.

We are becoming increasingly aware of the fact that animals are slain to feed us. Due to the invention of Mark Post is it is possible that meet can grow. I see a big future for this development. This is good alternative to the current meat production, which is focused on mass rather than quality. Imagine, a hamburger that has grown from twenty thousand strips of muscle tissue.http://www.nrc.nl/nieuws/2013/08/05/allereerste-kweekburger-van-twintigduizend-reepjes-spierweefsel-wordt-vandaag-gepresenteerd/#

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Sources
http://www.elleeten.nl/Trending/pop-up-restaurant-noma-van-rene-redzepi-in-japan
http://www.chefsrevolution.com/referenten/rene-redzepi/

Advertenties

Milk moustache

Milk loses the appreciation in our society. To appreciate milk again and to draw attention for the disappearance of the milk quota, ‘MelkSalon’ is setting up. What was once a basic nutrient now fades from the diet of most people.

What is it?
The first day of April the pop up store ‘MelkSalon’ will be opens. It is a temporary test to rediscover the value of milk. Consumers, farmers, dairy processors, designers and scientists will make a major contribution to this. To boost the project chefs will organize a number of special dinners. In addition, lectures, design meetings, movie nights and walking tours are organized. The project is a shop and milk bar where you can taste different milking. The location is Oude Spiegelstraat 6 in Amsterdam. It is an initiative of designer Sietske Monastery supported by project and campaign office Food Cabinet. This means that the restrictions on the amount of milk production expire.

MelkSalon

Why is it cool?
‘MelkSalon’ touches all the aspects of the trend ‘the open world’: Collaboration: Because it is a project where farmers and designers try to maintain the value of milk. Transparency: The organization is open about the fact that milk is an important part of ones diet. Sharing: new ideas will be formed in group sessions. Empowerment is the most important factor of this project. The goal is to ask attention for the conservation and importance of the milk industry, that is the reason why this initiative started.

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I believe that in the future our diet will change trough the evolution of the food industry and technology. Due to the development of the 3D printer it is possible to eat on the next level. It all revolves around the experience of food. Milk contains a lot of calcium, which is an important nutrient for our body.Therefore it is necessary that the milk industry and milk itself have to adapt to the changing technological environment and the high expectations of society. However, the element of ‘autenticity’ contradicts this. The trend ‘Authenticity’ is for more back to the roots. A glass of milk straight out of the udder. This can be interpreted as a different perspective; the trend ‘authenticity’ goes back to the basic, a fresh glass of milk. In this case the quantity of milk production will rise.

Sources
http://www.demelksalon.nl
http://www.foodlog.nl/artikel/nzo-hoofdpartner-21e-eeuwse-melksalon/

Curious? Do not be late cause the store will only be open until the end of April.

Hungry?

Our food is not always what is seams like… Before it transforms into a visually acceptable substance it has made a long way. We al know that fast-food is not made of the highest quality meat, but often we do not even know of which part it is made of.

What is it?
Photographer Peter Augustus confronts us with the truth, the project is called ‘Mystery Meat’. He shows the reality of what it looks like before being cleaned, processed en packaged. He literally stops animal parts between the sandwiches where normally the processed food would be placed between. Two years ago the Texas-Born Peter Augustus he moved to Hong Kong. The traditional meats shops on each corner in the city smote him.

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Why is it cool?
Art en Fast-food is a signal that I have seen more during my research. The series ‘contemporary Pieces’ of the German Photographer Rebecca Rutten, she also raises questions about our modern fast-food culture and translates it with art. It is interesting that both photographers ask attention for this subject, this means that it is a social problem what is really going on. Alarming is that you can buy large amounts of food at a fast food restaurant for a comparatively lower price than health food. ‘Mystery Meat’ is an expression of the trends transparency. There is openness about fast-food really is and that is not a brown fried burger in the first place. I think the amount of fast food will decrease in the future. Through this kind of projects the population increasingly aware of what junk they eat. Concern is still that healthy food is more expensive. Fortunately, there is recently much attention for this problem and initiatives as self-cultivate vegetable gardens are up coming. This is not the solution but if everyone is more aware, it goes in the right direction.

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Sources
http://www.nsmbl.nl/eerlijk-of-nasty-fotograaf-onthult-wat-voor-vlees-er-in-fastfood-zit/
http://www.featureshoot.com/2014/08/peter-augustus/
http://www.ignant.de/2014/10/15/contemporary-pieces-by-rebecca-rutten/

Lets be honest

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Among consumers are more and more questions about what way have their products have made and which originated the raw materials has. In the fashion industry, this is a hot topic because how can we check that our clothes are made in a fair way and also the correct price has been paid to the farmers? The fashion system has become so complicated that Bruno Pieters coined the next concept.

What is it?
Former art director of Hugo Boss, Bruno Pieters launched world’s first 100% transparent fashionlabel: Honest By. It al started in 2012. On the website you will find all the information about how and of which garment the clothes are made of. In this way, Bruno wants to be respectful of the environment, expressing the animals and the people who fabricate. A passionate for his job so. For each product you will get a full explanation where something is produced, how long is working on something, how the prise is calculated and what the ecological footprint of your garment is. The idea for the label and website developed during Pieters sabbatical in South India. The designer travelled around and came to understand how he saw the fashion industry. By coming into contact with the local population, he noted that they enjoyed that the knew who had made it and where it was manufactured. Back in Antwerp, Bruno decided to try this principle at the international level with designer clothes en started Honest By.
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Why is it cool?
Because there is an abundance of information it is difficult to distinguish what is true and false. The Internet has made the world more open and that is why gather information is accessible for everyone, but not all of this information is reliability. A consequence of this is transparency. In this way, total openness can be given on all surfaces. This method of clothing sales is dared, because you give the consumer a figuratively look at the records.

Through this total openness an additional experience is created while wearing the garments because the consumer knows the facts that there is no child labour amongst the production of the collection for example. Hopefully because the concept Honest By buyers will think critical about the mass production society we live in and the become more aware about what consequences their purchases have for the society. I think that this concept is a signal is the start of the total openness flow.
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I think more companies will introduce openness in the future because the world demands this. This is partly due to the fact that we are interested in the origin of products as it contributes to the story that a product tells.


Curious to the collections or where a fair price is based on? Take a look at: http://www.honestby.com

Resources:
http://www.theguardian.com/sustainable-business/sustainable-fashion-blog/bruno-pieters-honest-by-fashion-label-transparency

A pinch of salt and pepper

Food, design, collaboration and creativity. An experiment what results in a new way of cooking. A need for society is being together, however, this is not always possible. Due to this problem interesting projects come to life in order to bring people together, with the next project as a result.
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What is it?
The Swedish Stockholm Studio PJADAD created the Food Machine. The machine is designed by Christian Isberg concerted by the technical knowledge of Lasse Korsgaard and with the craftsmanship of chef Carl Berglof been established. By using a digital platform, it is possible that 5 chefs can cook together with a distance between them. How does is work? The collaborative cooking machine has six functions including heat, stirring and selection of ingredients. There are 35 ingredients processed in the Food Machine and chef Carl Berglof selects these. When one of the chefs decides to take action, robotic arms and plastic storage wheels perform the tasks and guide the ingredients towards the pan. All experiments are recorded by printing the recipes on a receipt, this happens when the light begins to glow. A cooking session can last 10 to 20 hours to serve a full meal.
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Why is it cool?
Never before was it possible to cook with a distance, in this case together with other professionals. The open world and the developments in the field of technology gave the opportunity to share knowledge. Working together develops new ways of cooking and perhaps new dishes. This Food Machine starts the discussion about our eating habits. Because we are used to going out for dinner or cook in a pan that is tangible. In the future this might be the new way of going out for dinner. No doubt this project will lead to more initiatives, combined with work or cooking together in other ways.

A reaction to this unique and new way of cooking is that automation is something that we are going to see in future kitchens. This can be linked with the trend individualization, kitchens are adapted to the environment and human health which actions are taken out of your hands and the recycling process takes place immediately. An example is the Ekokook Kitchen by designer Faltazi: http://www.yankodesign.com/2010/02/01/ultraponic-superstars/

I think that this project is a good example of what is happening in the world and the food sector. There is a need for others ways of cooking but also technology en togetherness come to each other in this minimalistic designed food processor. It is currently not yet commercially deployed but I think that is has opportunities for the future.

http://www.dezeen.com/2014/06/08/food-machine-pjadad-collaborative-cooking/

Quality of life Appearance #Herkansing

Not just a line
Plastische chirurgie kan vanuit verschillende invalshoeken van het Quality of Life model benaderd worden. Het laten doen van een ingreep bevind zich op de Emotional Wellbeing. Onzekerheid is vaak de reden waarom mensen iets aan zichzelf laten veranderen. Uiteindelijk zullen zij meer zelfvertrouwen, eigenwaarde, tevredenheid en voldoening hebben tegenover zichzelf. Het project van Minna Palmqvist heeft een sociale betrokken insteek en daarmee wordt de Social Wellbeing geraakt. Zij wil met haar ontwerpen aandacht vragen voor de onmenselijk verandering van het lichaam doormiddel van plastische chirurgie.

Shift by technology
Doordat de creaties van lucy Mcrae een hele beleving zijn wordt vooral de Emotional Wellbeing ontwikkeld. Het bezoeken van een tentoonstelling met deze technologische vernieuwingen zal een bijdrage leveren aan de stemming van de bezoekers. Ook Ontwikkeling en activiteiten zijn een onderdeel van dit project. Nieuwe technologische ontwikkelingen zullen uiteindelijk ook vertaald naar en toegepast worden op consumenten niveau.

A capsule of pink
Het doel dat Moschino voor ogen heeft is voornamelijk de Emotional Wellbeing van de consument verbeteren. Het hebben van de laatste mode items en ‘erbij horen’ speelt zich voornamelijk af op emotioneel niveau. Hiermee creëren zij status/respect wat hun vervolgens weer tevredenheid geeft. Material Wellbeing is een factor dat vereist is om dit te kunnen veroorloven. Maar het gevoel van iets bezitten zal in dit geval de beslissende factor zijn.

Society shift
Ontwerpers als Walter van Beirendock en Rick Owens willen maatschappelijke onderwerpen verwerken in hun collecties. Zij gebruiken mode als middel om onderwerpen te doorbreken en aandacht te vragen sociaal betrokken gebeurtenissen. Hiermee wordt de Social Wellbeing van de maatschappij verbeterd. Zij steunen hiermee bijvoorbeeld mensen die niet geaccepteerd worden zoals zij zijn als transgender. Maar laten ons ook nadenken over heftige gebeurtenissen en hoe wij hier een positieve bijdrage aan kunnen leveren.

Biotechnology jewelry
De mode-industrie veranderd en daarom ook onze identiteit zonder dat we ons hiervan bewust zijn. De Innovators en Early majoraty pakken verandering als eerste op en zo gaat de trendstroom verder naar het einde van de golf. Doordat ook de textiel- en sieraden-industrie zich gaan verdiepen in een duurzamere toekomst, betekend dat dat de houdbaarheid van ons bestaan verlengd zal worden. Hierdoor wordt de Social Wellbeing van de mens verbeterd, het project is betrokken bij maatschappelijke belangen en steunt hiermee de gezondheid van de aarde.

Biotechnology jewelry #Herkansing

The size of the textile industry has impact on how we are going to dress in the future and on how we form our identities. The harmful way we produce now is not stainable for the human race and the environment. Textile designs will be more organic and make a contribution to a sustainable future. Biotechnology for example has many potential.

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What is it?
Because of the involvement of biotechnology designers has the opportunity to create new materials and tools to work with. The collection ‘Bio Nouveau’ of Amy Congdon is a research to what living materials and tools can mean for textile and jewelry. She developed the collection for the ‘Alive: New Design Frontiers’ Exhibition, at the Espace Foundation EDF in Paris. The collection is jewelry designed for an imaged couture atelier for 2080. The new luxury materials are fashioned form cells instead of fabrics.

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Why is it cool?
I believe, in the future we are going to search for sustainable alternatives for the textile industry, that materials are not made but they are grown. This project of Amy Congdon fits within the trend ‘Shifting Identities’ because a large part of our identity is determined on how we dress. Through conscious appearance choices we become whom we want to convey. As soon as there are new possibilities for clothes and jewelry we are changing our identities with the times, it is a natural process. I believe that biotechnology has a great potential for a sustainable future, not only in the appearance industry but also other branches like food or health for example. Congdon’s vision for the atelier of 2080 is that we can manipulate our body to grow seasonal jewelry. In my opinion it is not a realistic view for now but for 2080 it is a beautiful sustainable alternative for the global problems we are facing.

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Sources:
http://www.ecouterre.com/amy-congdons-biological-atelier-explores-lab-grown-bespoke-textiles/
http://www.dezeen.com/2015/03/27/movie-amy-congdon-fashion-biological-atelier-textile-design-tissue-engineering/
http://annkristinabel.com/bio-nouveau/
http://thisisalive.com/biological-atelier/

Read more one:
http://www.amycongdon.com/work/