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The food revolution currently sweeping London has brought with it a surge of happenings that cleverly combine food with art, design and experience. What most appeals about this renaissance is the amalgamation of creative disciplines with something that almost everyone loves – to fill their belly!
Some interesting endeavours around at the moment include The Filling Station, an abandoned canal-side petrol station in north London which architects Carmody Groarke have transformed into a temporary restaurant and events space with fluted perspex walls. While This Is Not A Takeaway - an art and food event which has a different artist host each month, cooking a meal for the group, who then respond through discussion to what has been prepared. They've had Gut Club, who prepared a feast from the Middle Ages - foraged fare minus olive oil, salt, spices and all the other accruements we take for granted. From primitive palates to emotional eating, from recipes as memories to family role dynamics, the series explores the way we experience food.
Central Saint Martins MA Industrial Design graduate Ploenpit Nittaramorn defies the Tesco/M&S fuelled obsession with shortcut food shopping, i.e. packaged sliced 'n diced vegetables and pre-prepared everything, with her ice-cream parlour project - a creative food experiment which places the emphasis on food preparation. Reconnecting people with the process of making, her beautiful ice cream making kit contains a pre-freeze marble platter and bespoke wooden "ritual tools" plus the recipe to create homemade flavours from Mojito to Vanilla and Singh lemon beer (a sponsor of her degree show).
ento is future food project on show now at the Royal College of Art Innovation Design Engineering show. Julene Augirre, Jacky Chung, Aran Dasan and Jon Fraser, have undertaken indepth research and created a fully branded identity incluing snappy lunch kits for ento, their range of edible insect snacks, which they propose as a healthy, sustainable form of protein.