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FUTURE CONNECTIONS
There are many ways to interpret the future… we can either listen to the futurology specialists, observe the status of technological progress or measure the part of our imagination that incites us to make our craziest dreams come true… Sometimes we can rely on the scientific knowledge of well recognised professionals and on others we can follow the dazzling utopian initiatives of daring young artists… No matter the avenue, as long as a little truth is acquired! For this purpose, SIAL consults top experts and future talents, all of whom are passionate about innovation and food.
AFTER EXPLORING THE SEAFOOD SECTOR IN 2004, FRUIT AND VEGETABLES IN 2006, GOURMET FOODS AND DIARY PRODUCTS IN 2008, AND “THE FOOD LANDSCAPE” IN 2010, FOOD DESIGN HAS ONCE AGAIN PROVEN ITS SENSE OF OPENNESS AND CONTINUING CONCERN FOR PERFORMANCE WITH THE 2012 THEME “LIKE A CHEF, AT HOME”.
DESIGN CONNECTIONS
In this frame of mind, SIAL has organised the 5th Food Design exhibition of prototypes conceived by students from the École Supérieure d’Art et de Design de Reims (ESAD). This year, this spectacular futurology exercise has been given the specialised theme “Like a chef, at home”, driven by some aspiring artists’ visions. This theme, inspired by a trend identified by XTC World Innovation, stimulated the ESAD students to think about the general public’s relationship with food and cooking and how this has been influenced by its new “gurus”: the chefs.
FOOD DESIGN 2012: “LIKE A CHEF, AT HOME”.
Created in 2004 for SIAL, Food Design has helped culinary design gain its legitimacy in many ways.
Food Design is the fruit of the successful SIAL-ESAD collaboration, established in 2004. The projects submitted at each show are designed by ESAD students, under the supervision of their tutor Marc Brétillot, a highly talented culinary designer.
The 2012 exhibition “Like at chef, at home” directly confronts the students with an extremely concrete issue linked to general consumer habits. This year, 19 projects were submitted for the Food Design exhibition.
LA CUISINE BY SIAL, THE IDEAL BACKDROP FOR FOOD DESIGN
What is new in 2012 is that, for the very first time, the Food Design exhibition will be incorporated into La Cuisine by SIAL in Hall 7. The focus of attention, and undoubtedly a core exhibition area, this landmark event is valued by those involved in foodservice. La Cuisine by SIAL will therefore include a culinary demonstration space, a modern and experimental VIP restaurant and exhibition premises, where the Food Design projects are displayed.
Strategically located at the entrance to La Cuisine by SIAL, Food Design is a key exhibition area for all visitors. Moreover, several talks on food design will take place at La Cuisine by SIAL. In 2010, 33% of SIAL visitors stated that they had been to the Food Design exhibition.
INFO (Pdf)
