A Design & Social Context project
for 4. semester and up, incl. MA anp.studium, including an integrated ‚Kurzzeit Projekt‘
KM Maciej Chmara
Prof. Axel Kufus (only at presentation)
LB Lukas Mraz
LB Prof. Dr. Armen Avanessian
Participants: Alina Seegert, Anna-Maria Argmann, Aurelia Lehmann, Dennis Loebach, Janik Dietz, Kim Kuhl, Pepita Neureuter
One of the greatest challenges of our time is to feed the world’s population in an ecologically sustainable way. But we don’t just want to be full, we want our food to be healthy and taste good. Delight is an important part of our culture.
But what exactly is culinary delight, how is it located in today’s society and what does its future look like in the context of biotechnology and Crispr in food. Can we as designers respond to a growing need for delight and can objects help us understand and contribute to culinary pleasure? In this design project, we want to look at the history of the kitchen in the context of food production, at a theory of delight, but also at practice, in order to then be able to approach the topic in design. With the philosopher Armen Avanessian we will discuss the social role of delight, and with chef Lukas Mraz we will approach the topic of culinary delight in a practical way by means of a cooking course.