Food Theater

"Emilie Baltz developed FOOD THEATER as a platform to transform the everyday into the exceptional by bringing together local creators, ingredients and community members to participate in immersive, multi-sensory spectacles that reimagine the role that food plays in our lives. Inspired by Kafka’s definition of theater as "melting the ice within, of awakening dormant cells, of making us more fully alive, more fully human, at once more individual and more connected to each other,” she uses her work to encourage participants to touch, taste, smell, see and listen together as a community."

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Sprouted 3D treats

Dezeen and MINI Frontiers: food designer Chloé Rutzerveld has produced a concept for “wholesome and sustainable” 3D-printed treats that sprout plants and mushrooms for flavour .

Rutzerveld’s Edible Development venture consists of 3D-printed shapes containing a mixture of seeds, spores and yeast, which will commence to expand soon after only a couple of days.

“Edible development is discovering how 3D printing could transform the meals industry,” she says in the movie. “It is about 3D printing with dwelling organisms, which will produce into a completely grown edible.”

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OMA's Food Port

The enclosed program is organized by the shared needs and facilities of identified tenants. The Northeast corner of the site is anchored with retail, a coffee roastery and juicery production facilities. Aggregation and processing facilities are located at the center of the site, with a connection to Seed Capital’s offices and the kitchen incubator. The Jefferson County Extension Office is lifted to create a strong connection between their demonstration farm below, and directly connected to the Urban Farm. The recycling facility is placed at the Southwest corner of the site for ease of access. Corresponding outdoor spaces aligned with surrounding thoroughfares include a market plaza, food truck plaza, and edible garden. The efficient building plan also allows for systematic growth to allow the building and its tenants to develop over time.

The Food Port provides a comprehensive survey of the food industry and its processes while relocating many food programs typically separated from the buyer back into the heart of the city. It defines a new model for how the relationship between consumer and producer can be defined and addresses uncaptured market demand and inefficiencies within the local food industry.

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city = food

Visual Feast: If The World's Major Cities Were Made Of Food: 
Those global snacks and meals are the subject of a charming photo series called BrunchCity. In it, photographer Andrea G. Portoles and illustrator Bea Crespo reimagine the world's cities as mini metropolises where midday noshes are part of the architecture.

"We wanted to find a typical plate in each city that was easy to relate to," Portoles and Crespo write in an email. "For each city, we choose the most representative food or drink," they add.

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Food Studies

The Food Studies Knowledge Community

This knowledge community is brought together around a common interest in exploring new possibilities for sustainable food production and human nutrition. Our aim is to consider the dimensions of a ‘new green revolution’ that will meet our human needs in a more effective, equitable and sustainable way in the twenty-first century. The community interacts through an innovative, annual face-to-face conference, as well as year-round online relationships, a peer reviewed journal, and book series – exploring the affordances of the new digital media. Members of this knowledge community include academics, teachers, administrators, policy makers, and practitioners. 

Conference

The conference is built upon four key features: Internationalism, Interdisciplinarity, Inclusiveness, and Interaction. Conference delegates include leaders in the field as well as emerging artists and scholars,  who travel to the conference from all corners of the globe and represent a broad range of disciplines and perspectives. A variety of presentation options and session types offer delegates multiple opportunities to engage, to discuss key issues in the field, and to build relationships with scholars from other cultures and disciplines.

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UT Food Lab

The Food Lab (TFL) is based in The School of Human Ecology, College of Natural Sciences at The University of Texas at Austin (UT Austin). The Food Lab provides awareness of food issues, encourages and motivates students to engage with innovative food systems research, and provides support to startups that leverage university research. TFL is a catalyst for scientific and cultural exploration, experimentation and innovation in the food system.

We thrive on unexpected connections between all disciplines and support collaboration at UT Austin nationally and internationally. On this site you’ll find more about the TFL’s existing initiatives and research projects, information about events for further learning, and resources for those pursing food related start-ups.

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Robyn Metcalfe: The Food Lab is a project currently located in the College of Natural Sciences within the School of Human Ecology. It’s really a project that engages broadly across the whole campus within a wide range of disciplines including history, engineering, architecture, anthropology, American studies and the sciences. It really engages the university in a conversation about the future of food. We have a couple of projects. One is the food challenge prize that took place Feb. 14. We are also doing some research on the relationship of cities and food and how food travels around the world — food logistics. We have a website and online magazine related to that. 
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Slow Food Pavilion

"Herzog & de Meuron have unveiled the design for their Slow Food Pavilion, due for completion by the 2015 Milan Expo in May. Showcasing the work of Carlo Petrini’s Slow Food organization, the pavilion promotes the global organization’s vision of universal access to “good, clean and fair food.”

Sited on a triangular piece of land in the Eastern end of the Expo’s central boulevard, the pavilion uses a a triangular configuration of tables to evoke what Herzog & de Meuron describe as “an atmosphere of refectory and market.”

The tripartite pavilion is subdivided into a theatre, exhibition space, and tasting zone, with each program occupying compact areas of less than 455-square-meters apiece. Herzog & de Meuron’s understated approach mirrors the grassroots nature of Slow Food, and is a conscientious effort to foreground agriculture and food production as against architectural showmanship."

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