Some thoughts from Philips on the future of food circa 2008 unveil that they are not too far off in terms of the realm of food design, how we currently think of food and eating as an experience. The Philip Food Probes project was developed by Philips Design in 2008 as a way to “new ways of looking at what we eat and the processes that food undergoes before we consume it.”
The result was an extension to Philips Design’s ongoing design probes program with three projects; Diagnostic Kitchen, Food Creation and Home Farming. Their most recent addition (now dating over two years) of Multisensorial Gastronomy continues the tradition with the exploration of the eating experience.
This probe looks at altering and stimulating the senses by way of the integration of electronics, light and other stimuli. Developed in collaboration with Michelin chef Juan Marie Arzak, he describes his inspirations in the foundations of molecular gastronomy :
“[it].. has developed from a handful of exponents into a global phenomenon. It has led to the adaptation of scientific laboratory equipment and the invention of new kitchen technology, which makes it a small step to explore the presentation of dishes. The combination of our food creations on the multi-sensorial bone china concepts adds an extra dimension to the dining experience.”
For once, it seems as though the sign of the times has actually caught up with the future, George Jetson would be proud!
Enjoy the video below to see the Multisensorial Gastronomy plating action:
Photos via Phillips, © Philips Top to Bottom: Picture 1 & 2: Plating using the Food Printer ; Picture 3: Fama Plate-Totem and taboo of foie
