Evolution of the Omnivore: The Book
an Experiment of Speculative Gastronomy
Exploring human diets in a rapidly transforming planet
What effect will the rising temperatures have on the production of common foods? What would happen if we put the invasive species on the menu? Are the tomatoes we can find in the supermarket advanced pieces of technology or still products of natural processes? And could a plant become a brand? Can we hack our brain’s performance with our lunch? What would be the perfect meal in a fast-food world? Can fast food be personalized to our taste? Or could food become medicine? Could we, literally, eat our way out of our problems? And what would that taste like?
The purpose of this book is to provide the research context of the food design project Evolution of the Omnivore: An Experiment of Speculative Gastronomy, which was originally presented during Dutch Design Week 2019. Conceived by food design studio The Eatelier in collaboration with creative chef PIPPENS, such project aimed at revealing, mapping, and visualizing emerging trends in human diets within a rapidly transforming planet. The project’s ultimate intention was to reflect on current problems affecting food production and consumption, and to propose a vision of what human alimentary habits and diets could look like in the near future. In this sense, speculative gastronomy has been used as a method for imagining potential food-related developments, and to propose tangible taste experiences to the audiences attending the event.
The output of the research took shape as an 18 courses dinner-event during Dutch Design Week 2019 in which guests were be able to experience and taste The Eatelier’s and PIPPENS’ specific interpretation of the future of food.
Evolution of the Omnivore: An Experiment of Speculative Gastronomy is based upon three main areas of intervention, namely climate, technology, and pharma-medical. It uses these categories to expand the common definition of humans as a omnivore species to include the ecological, social, and biological complexity of eating in the 21st century. As a consequence, three diet profiles are proposed.
The present book will take you through the three proposed diet profiles and the underlying research behind them. Additionally, each of the dishes served during the Dutch Design Week will be presented and contextualized within the larger scope of the project.
Food design studio The Eatelier and chef PIPPENS are both independent entrepreneurs and, since 2017, they team up once a year to develop a food design research project into a gastronomic food experience of 18 courses which is presented during Dutch Design Week.