Food Friction

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Mills of food. Food is as close to us as anything will ever be. Food is also the result of a world encompassing project that defines landscapes, logistic systems and businesses and expression, in short. Food Friction will start by exciting mind and senses to inspire new scientific and artistic research by showing where the mills of food need lubrication.

 
 Louise Fresco  Super Expert —  Louise O. Fresco  is the President of Wageningen University & Research in The Netherlands.   more

Louise Fresco

Super Expert — Louise O. Fresco is the President of Wageningen University & Research in The Netherlands.

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 Nishant Shah  Future   Builder   —  Nishant Shah  is the co-founder and former research director of the Centre for Internet and Society, India, A senior research fellow at Centre for Digital Cultures, Leuphana University, Germany and the Dean of Graduate School at ArtEZ University of the Arts, The Netherlands.   more

Nishant Shah

Future Builder Nishant Shah is the co-founder and former research director of the Centre for Internet and Society, India, A senior research fellow at Centre for Digital Cultures, Leuphana University, Germany and the Dean of Graduate School at ArtEZ University of the Arts, The Netherlands.

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 Angelo Vermeulen  Interstellar Eco-Explorer —  Angelo Vermeulen  is a space systems researcher, biologist, artist, and keynote speaker.   more

Angelo Vermeulen

Interstellar Eco-Explorer — Angelo Vermeulen is a space systems researcher, biologist, artist, and keynote speaker.

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 Martí Guixé   Ex Designer  —  Martí Guixé was formed as an interior and industrial designer in Barcelona and Milan. In 1994, while living in Berlin, he formulated a new way to understand the culture of products.    more

Martí Guixé

Ex Designer Martí Guixé was formed as an interior and industrial designer in Barcelona and Milan. In 1994, while living in Berlin, he formulated a new way to understand the culture of products.

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Food reality is confusing. Abstract facts cannot speak for themselves. Stories can produce the desired certainty with fictional truths. The issue at hand is finding ways to express food facts in such a way that consumers can live a healthy life with the support of simple narratives that suppress unjustifiable distrust.

 Peter Sonderen  Art Theorist —  Peter Sonderen  is a professor of Theory in the Arts and head of the Honours Programme  Theory and Research , ArtEZ University of the Arts.   more

Peter Sonderen

Art Theorist — Peter Sonderen is a professor of Theory in the Arts and head of the Honours Programme Theory and Research, ArtEZ University of the Arts.

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 Ed van Hinte  Design Critic —  Ed van Hinte  was trained as an industrial designer. He works as a researcher, teacher, lecturer and writer focusing on slimming down material flows.   more

Ed van Hinte

Design Critic — Ed van Hinte was trained as an industrial designer. He works as a researcher, teacher, lecturer and writer focusing on slimming down material flows.

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 Annet Roodenburg  The goal of Roodenburgs work is to improve health by ‘making the healthy choices the easy choice’ through improving the food environment.   more

Annet Roodenburg

The goal of Roodenburgs work is to improve health by ‘making the healthy choices the easy choice’ through improving the food environment.

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 EAT ART Collective  Ambiguous Caterers —  EAT ART collective  works on the public perception of food and the system around it.   more

EAT ART Collective

Ambiguous Caterers — EAT ART collective works on the public perception of food and the system around it.

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 Michaël Wilde  Sustainability Magician — Michaël Wilde’s work at Eosta involves communicating how the thousands of organic farmers they work with help making our precious planet, greener, cleaner and fairer.   more

Michaël Wilde

Sustainability Magician — Michaël Wilde’s work at Eosta involves communicating how the thousands of organic farmers they work with help making our precious planet, greener, cleaner and fairer.

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 Stefan Hermsen  Stefan Hermsen founded and heads up the 4 year Packaging & Design program within the study Food Innovation.   more

Stefan Hermsen

Stefan Hermsen founded and heads up the 4 year Packaging & Design program within the study Food Innovation.

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Growing, producing and distributing food in the right balance to enjoy a good diet without overfilling the waste bin is being addressed. New sources in water and on land and new ways of dealing with superfluous production will lead to the development of new business models: better food without spillage.

 Jeroen Lutters  Seaweed Promoter —  Jeroen Lutters  is a professor in Art education as Critical Tactics (AecT).   more

Jeroen Lutters

Seaweed Promoter — Jeroen Lutters is a professor in Art education as Critical Tactics (AecT).

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 Cynthia Hathaway  Giant Interventionist(s) —  Cynthia Hathaway  brings peripheral expertise into mainstream systems of thought and practice, including food production, to ignite 'what ifs'.   more

Cynthia Hathaway

Giant Interventionist(s) — Cynthia Hathaway brings peripheral expertise into mainstream systems of thought and practice, including food production, to ignite 'what ifs'.

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 Toine Wilke MSc   Seaweed Surver — Why don't we eat seaweed? This question has made nutritionist, surrfer and 'Seaweedman' Toine Wilke wondering for the last 8 years.   more

Toine Wilke MSc

Seaweed Surver — Why don't we eat seaweed? This question has made nutritionist, surrfer and 'Seaweedman' Toine Wilke wondering for the last 8 years.

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 Aquafutura  AquaFutura is a company with a focus on providing future-proof farming solutions.   more

Aquafutura

AquaFutura is a company with a focus on providing future-proof farming solutions.

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 Eric de Bruin  Protein Scrutinizer —  Eric de Bruin  is an Applied Research Professor Bio-based protein at Van Hall Larenstein University of Applied Sciences in Leeuwarden and Velp.   more

Eric de Bruin

Protein Scrutinizer — Eric de Bruin is an Applied Research Professor Bio-based protein at Van Hall Larenstein University of Applied Sciences in Leeuwarden and Velp.

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 Carolien Niebling  Sausage Futurologist —  Carolien Niebling  creates in her work a bridge between science and food, using design as the medium to do so.   more

Carolien Niebling

Sausage Futurologist — Carolien Niebling creates in her work a bridge between science and food, using design as the medium to do so.

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 Famke Sinnninghe Damsté  Famke Sinnninghe Damsté studied music and literature. She teaches art appreciation and publishes her own CDs and books.   more

Famke Sinnninghe Damsté

Famke Sinnninghe Damsté studied music and literature. She teaches art appreciation and publishes her own CDs and books.

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Knowledge is rapidly increasing. Opportunities offered by developments in mechanics, electronics and bio-engineering, from the largest scale to the nanometre-level are soaring. This implies that choices will have to be made which technologies make sense and for what purpose they can be applied. Design feeds on moral considerations.

 Jeroen van den Eijnde  Kitchen Researcher — Jeroen van den Eijnde is researcher by the professorship E||scape and Future Makers   more

Jeroen van den Eijnde

Kitchen Researcher — Jeroen van den Eijnde is researcher by the professorship E||scape and Future Makers

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 The Center for Genomic Gastronomy  Culinary Futurologists —  The Center for Genomic Gastronomy  is an artist-led think tank that studies the organisms and environments that are manipulated by human food cultures.   more

The Center for Genomic Gastronomy

Culinary Futurologists — The Center for Genomic Gastronomy is an artist-led think tank that studies the organisms and environments that are manipulated by human food cultures.

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  Esther van Houdt   Identity developer   —  Esther van Houdt  is an Art Director and Trend Analysis / CMF   (Colour, Material, Finish) designer at Philips Design, Amsterdam.   more

Esther van Houdt

Identity developer Esther van Houdt is an Art Director and Trend Analysis / CMF (Colour, Material, Finish) designer at Philips Design, Amsterdam.

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 Miguel Bruns  Interaction Analyst —  Miguel Bruns  is Assistent professor / program director TU/e Innovation Space.   more

Miguel Bruns

Interaction Analyst — Miguel Bruns is Assistent professor / program director TU/e Innovation Space.

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 Hendrik-Jan Grievink  Next Naturalist —  Hendrik-Jan Grievink  is a researcher and designer at Next Nature Network and in that position responsible for much of its visual output.   more

Hendrik-Jan Grievink

Next Naturalist — Hendrik-Jan Grievink is a researcher and designer at Next Nature Network and in that position responsible for much of its visual output.

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 Jiwon Woo   X-referencing bio-designer  —Jiwon Woo, CEO and Creative Director of hypha design, investigates art, design, life sciences and the technologies in between across generations and cultures.   more

Jiwon Woo

X-referencing bio-designer —Jiwon Woo, CEO and Creative Director of hypha design, investigates art, design, life sciences and the technologies in between across generations and cultures.

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Food identity has shifted from simple principles of availability to the volatility of personal preferences, brands, beliefs and fashion. Finding one’s way in this global mixture of changing preferences is a tremendous challenge of alternation between adventure and routine. Already it sounds like culture needs a kind of eat agency.

 Daniëlle Bruggeman &  Judith ter Haar   Sensorial Analysts —  Judith ter Haar and Daniëlle Bruggeman  both are deeply involved in fashion education at ArtEZ University of the Arts.   more

Daniëlle Bruggeman & Judith ter Haar

Sensorial Analysts — Judith ter Haar and Daniëlle Bruggeman both are deeply involved in fashion education at ArtEZ University of the Arts.

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  Mark Selby   Embodiment Explorer —  Mark Selby  observes that cooking is increasingly quantified, with data about ingredient quantity, size or calorific content prominent in recipes.   more

Mark Selby

Embodiment Explorer — Mark Selby observes that cooking is increasingly quantified, with data about ingredient quantity, size or calorific content prominent in recipes.

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 Paris Selinas  Embodiment Explorer —  Paris Selenas  observes that cooking is increasingly quantified, with data about ingredient quantity, size or calorific content prominent in recipes   more

Paris Selinas

Embodiment Explorer — Paris Selenas observes that cooking is increasingly quantified, with data about ingredient quantity, size or calorific content prominent in recipes

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What kind of food people consume is not the same as what they consider wise to eat and drink. Behaviour is only partly rational. This implies that awareness of healthy diets and interesting eating experiences are not sufficient to adjust habits. That requires getting under the consumer’s skin. Advertising offers options.

  Artur C. Jaschke   The Conductor —  Artur C. Jaschke ; Associate Professor [Lector] Music-based Therapies and Interventions   more

Artur C. Jaschke

The Conductor — Artur C. Jaschke; Associate Professor [Lector] Music-based Therapies and Interventions

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 Katja Gruijters  Pattern Influencer —  Katja Gruijters  specialized in food and drink design after graduating at the Design Academy Eindhoven in the Netherlands. Since 2001, she has worked in her own studio, designing food experiments, concepts, tasting events and products.   more

Katja Gruijters

Pattern Influencer — Katja Gruijters specialized in food and drink design after graduating at the Design Academy Eindhoven in the Netherlands. Since 2001, she has worked in her own studio, designing food experiments, concepts, tasting events and products.

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 Peter Klosse  Flavour Scrutinizer — Peter Klosse devotes his life to understanding taste. He tries to understand what happens in real life and turn into science whatever may be useful.   more

Peter Klosse

Flavour Scrutinizer — Peter Klosse devotes his life to understanding taste. He tries to understand what happens in real life and turn into science whatever may be useful.

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 Steinbeisser  Culinary Experimenters —  Steinbeisser | Jouw Wijnsma and Martin Kullik  bring together renowned chefs and artists for a one-of-a-kind culinary experience.   more

Steinbeisser

Culinary Experimenters — Steinbeisser | Jouw Wijnsma and Martin Kullik bring together renowned chefs and artists for a one-of-a-kind culinary experience.

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  Angélique Schmeinck   Master Food Performer —  Angélique Schmeinck, a  master chef, award winning author and TV show host Angélique Schmeinck never ceases to amaze.   more

Angélique Schmeinck

Master Food Performer — Angélique Schmeinck, a master chef, award winning author and TV show host Angélique Schmeinck never ceases to amaze.

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  Valentijn Byvanck   Challenger of Senses   — Valentijn Byvanck  launched a program devoted to the senses and sensory behaviour in a wide array of artistic practices.   more

Valentijn Byvanck

Challenger of Senses Valentijn Byvanck launched a program devoted to the senses and sensory behaviour in a wide array of artistic practices.

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