28 Grams of Happiness: Lecture+Tasting
Why do we like a certain food? Will healthy food make us feel happier? And if so, how can we make healthy food taste better? If depression and anxiety can be a result of an unhealthy intestinal flora, how can we improve that? And why is chocolate so tasty and does it really make us happier? What does food do to our brain and can we anticipate the effects? Could we get happier and smarter by picking the right things to eat?
This lecture will give a peak into our research on how to cultivate emotional well-being through food. The research follows a journey through three layers.
- The first is the sensorial layer, talking about our senses, the way we perceive the world around us. By analyzing how we experience food, its tastes, flavors, smells and textures, we can break down why we enjoy what we enjoy so much. And understand how we can apply these findings to create food that is universally perceived as delicious.
- The second layer explores how we can cultivate our physical health, and in particular the health of our digestive system. While focusing on our intestinal bacterial flora and how to properly feed it in order to cure and prevent mental discomfort, we also look at the potential impact of this research on the development of a more preventive and personalized healthcare.
- The final layer will dive deeper into existing groundbreaking and innovative research on the impact of food on our brain. Newly discovered scientific facts in the world of psychobiotics, for example, have identified foods that enhance our moods as well as our mental capacities, learning skills and the speed at which we process our thoughts.
Food design studio THE EATELIER collected and processed these scientific findings and subsequently, joined forces with creative chef PIPPENS. Together they translate this scientific research into the culinary world. They answered to the questions above by creating an eye opening, educational and exciting lunch & dinner experience during Dutch Design Week 2018.
During the lecture we enable guests to create a deeper connection and understanding of the research by serving a tasting menu of 3 small amuses, linked to the 3 layers of the project, which are a translation of the presented research into understandable, tangible and delicious examples.