Outubro 2023 vol. 11 num. 4 - 15th International Conference of the European Academy of Design

Position paper - Open Access.

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When gastronomy finds in art a reference and in design an ally.

When gastronomy finds in art a reference and in design an ally.

Santamarina, Andrea ;

Position paper:

The passage passage highlights the relationship between the decline of traditional arts in the 19th century and the rise of design and gastronomy as artistic disciplines. It notes that there have been several key moments in this convergence, including the innovative proposals of the Futurists in the 1930s, the explosion of Nouvelle Cuisine in the 1970s, and the Tecnoemotional and Conceptual Cuisines of Ferrán Adrià and Andoni L. Aduriz. Adrià’s. The passage specifically points to Adrià's participation in the Documenta of Kassel in 2007 as a turning point in the elevation of cooking to the category of ephemeral art, which in his case translates into the hiring, in 2001, of Luki Huber as product designer of El Bulli. Its success will be such that the Roca brothers will seek a similar collaboration with another industrial designer (Andreu Carulla) while Aduriz, for his part, will opt to work with different design studios when conceiving his creations. In recent times, the passage notes, a group of experimental designers such as Food designer Martí Guixé and Eating designer Marije Vogelzang have sought to establish a solid relationship between gastronomy, design, and art with different purposes. Overall, the passage highlights the growing convergence of design, gastronomy, and art, and the ways in which this convergence has developed over time.

Position paper:

The passage passage highlights the relationship between the decline of traditional arts in the 19th century and the rise of design and gastronomy as artistic disciplines. It notes that there have been several key moments in this convergence, including the innovative proposals of the Futurists in the 1930s, the explosion of Nouvelle Cuisine in the 1970s, and the Tecnoemotional and Conceptual Cuisines of Ferrán Adrià and Andoni L. Aduriz. Adrià’s. The passage specifically points to Adrià's participation in the Documenta of Kassel in 2007 as a turning point in the elevation of cooking to the category of ephemeral art, which in his case translates into the hiring, in 2001, of Luki Huber as product designer of El Bulli. Its success will be such that the Roca brothers will seek a similar collaboration with another industrial designer (Andreu Carulla) while Aduriz, for his part, will opt to work with different design studios when conceiving his creations. In recent times, the passage notes, a group of experimental designers such as Food designer Martí Guixé and Eating designer Marije Vogelzang have sought to establish a solid relationship between gastronomy, design, and art with different purposes. Overall, the passage highlights the growing convergence of design, gastronomy, and art, and the ways in which this convergence has developed over time.

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Palavras-chave: Design, Gastronomy, Ephemeral Art, Cuisineç,

Palavras-chave: Design, Gastronomy, Ephemeral Art, Cuisineç,

DOI: 10.5151/ead2023-1BIL-03Posit-07Santamarina

Referências bibliográficas
  • [1] Aduriz, A. L. e Innerarity, D. (2012). Cocinar, comer, convivir. Barcelona, Ediciones Destino.
  • [2] Benjamin, W. (2016). La obra de arte en la época de su reproducción mecánica. Madrid, Casimiro.
  • [3] Bonnefoy, F. (ed.). (2002). Restaurant Spoerri. Maison fondée en 196 1. Place de la Concorde, Paris 75008. París, Éditions du Jeu de Paume/Reunion des musées nationaux.
  • [4] Capella, J. (2013). Tapas. Spanish Design for Food. Madrid, Acción Cultural Española.
  • [5] Flood, C. y Rosenthal Sloan, M. (20019). Food bigger than the plate. Londres, V&A Publishing.
  • [6] Hamilton, R. y Todolí, V. (2009). Food for Thought, Thought for Food. Barcelona/ Nueva York, Actar (trad. esp. Comer para pensar. Pensar sobre el comer. Barcelona, Actar).
  • [7] Huber, L. (2018). Diseños y esbozos para elBulli. Barcelona, Planeta.
  • [8] Guixé, M. (2003). The Martí Guixé cook book: a meta-territorial cuisine. Imshcoot, cop.
  • [9] Katsikopoulou, M. (26-9-2022). Solar Kitchen Restaurant makes comeback in Portugal, designboom.com. (https://www.designboom.com/design/solar-kitchen-restaurant-marti-guixe-antto-melasniemi-returns-lisbon-portugal-09-26-2022/).
  • [10] Pérez Castaño, V. (2013). Cocina creativa o de autor. Madrid, Paraninfo.
  • [11] Soler, J., Adrià, A. y F., Adrià, A. (2007), Un día en el Bulli, el Bulli books.
  • [12] Suarez, M. (15-10-2021). “Andreu Carulla, el cuarto de los Roca no es ni hermano ni chef, es diseñador!. Architectural Digest, Spain (https://www.revistaad.es/diseno/articulos/andreu-carulla-el-cuarto-de-los-roca-no-es-ni-hermano-ni-chef-es-disenador).
  • [13] Zampallo, F. (23-07-2016).What is Food What is Food Design? The complete overview of all Food Designsub-disciplines and how they merge, ciudad y editora, academia.edu.
Como citar:

Santamarina, Andrea; "When gastronomy finds in art a reference and in design an ally.", p. 239-252 . In: 15th International Conference of the European Academy of Design. São Paulo: Blucher, 2023.
ISSN 2318-6968, DOI 10.5151/ead2023-1BIL-03Posit-07Santamarina

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