Evolution of the Omnivore: Lecture + Tasting
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?
This lecture gives insight into the food design project Evolution of the Omnivore: an Experiment of Speculative Gastronomy. It is a project by food design studio The Eatelier in collaboration with creative chef PIPPENS, in which they aim at revealing and mapping emerging trends in human diets within a rapidly transforming planet.
The project’s intention is 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 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.
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 an omnivore species to include the ecological, social, and biological complexity of eating in the 21st century.
As a consequence, three diet profiles are proposed, namely:
A diet heavily influenced by the surrounding climate, the changing temperatures and the co-habitation with invasive species.
A diet heavily influenced by technological innovation in food production, hydroponic agriculture and genetic manipulation of crops.
A diet heavily influenced by the advancements of the pharmaceutical industry, and it aims for preventive and personalized healthcare on a daily basis.
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.
The project’s intention is to reflect on current problems affecting food production and consumption, and to propose an exciting vision of what human alimentary habits and diets could look like in the future.