Design & Culinaire – Une culture en mouvement

Argument

This book invites you to discover and understand Design & Culinary. It relates the research activities of the Master Design & Culinary at the ÉSAD in Reims, based on the design projects and forms produced over the last ten years at the school, while bringing out the reflections that are woven around them. External contributions from researchers and professionals provide a variety of perspectives on the discipline and its ability to produce meaning within its own visual productions.

Design & Culinary is based on the ability to creatively and consciously link everything that encompasses the field of food through the work of form. This publication shows how the consideration of the living is the cornerstone of Design & Culinary. This basis for reflection leads us to question our actions, our gestures and our postures, since the living raises the question of otherness, of attention to the other. The second part of the book is devoted to this question. Feeding off each other means striving to find a possibility for dialogue between entities that do not always have a common language. By working to create new relationships, new ways of linking what constitutes food, and new temporalities too, Design & Culinary cannot ignore the question of the effects of its practice, or even the impacts of what it produces, and sometimes, makes people consume. The last part looks at ways of doing things differently at the table in the future, with a forward-looking approach, while questioning the idea of a ‘just future’. It invites us to move towards a proposal for a renewal of our relationship with the world

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Contents

I — Dessiner avec le vivant

• La fabrique du Design & Culinaire
• Productions en design
• Paysages alimentaires
• Considération autour de la chair animale
• Banquet scientifique: « Terres en commun » (2019)
• Agir comme on sale son plat
• Êtres de fable
• « Imaginer une plante comme un autre » la culture du doute, l’ambivalence et l’altérité au service du vivant

II — Se nourrir de l’autre

• Banquet « Gastronomie et diplomatie » (2017)
• La cuisine, cette culture!
• Productions en design
• Eloge de l’attention
• Enforestement
• Banquets: nourritures terrestres et spirituelles ?
• Platon-Deleuze-Pasolini

III — Inviter aux tables de demain

• La table dressée. Quelques éléments de son évolution
• Productions en design
• La place de l’autre – tentative pour un repas circassien ?
• Déambulations spéculatives
• Le goût : point aveugle de l’esthétique ?