18 SEPTEMBER 2018
How does our food grow? Why is tea in a teabag? Where does the word fertilizer come from? Why do Dutch people eat a bread roll for lunch and Asians a bowl of hot noodle soup? What will we be eating and drinking in the future? Farmed fish, seaweeds or locusts?
For, artistic leader of Food Fricition, Katja Gruijters every project starts with a question. Many people think that eating is just something you do – a necessity. At the same time it’s part of a culture; it has close links with other activities, rituals and interaction in society. So Katja’s work always centres around people and their environment.
Food is the ‘material’ which Katja uses for visual communication. As a designer she helps people see food as part of a bigger picture: country of origin, customs, tastes. That’s how she tries to make a positive contribution to our food culture. At the same time she aims to increase awareness of today’s social issues such as biodiversity and sustainability. Katja believes that preservation is inextricably linked with food design: “sometime soon, sustainability will be just as important as health.”
Katja’s methods can be described as both intuitive and organic. She uses experiments to study her ideas and then tests these as much as possible in practice. She explores the connections between food, science, technology, culture, nature and design. In carrying out her ideas, she collaborates with specialists in a wide range of disciplines: from top chefs and scientists to filmmakers and people from the business community.
All this makes her a perfect artistic leader for Food Friction. Her enthusiasm and knowledge about food can be seen in the different themes of the one day conference.