In Paris I live on a campus where there are many different cultures and people from all over the world.
In cité universitaire interaction between residents is good but sometimes it is not enough and I see a lot of people eating alone and this could be a problem because meal time is also a good time of sharing, conviviality, creativity, relaxation, connectedness and expressions of identity, socializing. A time that can brings together two types of pleasure/necessity more biological pleasure/necessity and a pleasure/necessity more social and sometimes meal time can be very funny and good time to everyone.
It is necessary that the time to eat becomes more dynamic!
For residents of cité This time can be great for bringing people together and also to meet new people, meet other houses, other nationalities and other customs, So I create something that helps to join the social and dynamic part with good food.
My project is an interactive object that helps to organize collective culinary events at dinner time with residents from all cité with different gastronomic themes every week and that works as a game, a culinary battle between houses and the kitchens of the houses are the battle area.
To participate in the events and in the battle people don’t have to move out of the campus.
They only have to interact with the application during the week and at the end of the week (more specifically Friday, Saturday or Sunday evenings when the dinners take place) move to the house they want and according to their choice of dish, bring your ingredient and with the Team make a dinner and enjoy it in the best way.
space of intervention
cité universitaire, and i chose more specifically the kitchen of each house
This interactive object have two screens:
1- display screen that shows The theme of the week and type of gastronomic; Announcing the selected dishes and engage people to interact
2- action/interaction screen: where people can do your suggestion of dishes; voting; sign and share photos and classify your experience.
Monday - the display screen show us the theme of the week and also show us the 3 houses that were selected to participate in this week one on Friday, another Saturday and another Sunday. “If your house has a dinner, you can do your suggestion”
On the interaction screen you can sign up With the account that each resident of the cité universitaire already has and if your house were selected to participate, People can apply as team leader of your kitchen and your dish and do your suggestion of dish and respective ingredients.
If your house is not selected you have to wait for Tuesday
Tuesday - the display screen announced that it’s time to vote so Everyone can vote on the dish suggestions you prefer
and the 3 most voted suggestions from each house will be selected for the event
Wednesday during the day, display screen show us the dishes that were selected and people have time to do dinner registration.
any resident can choose a house and a dish you prefer and eat all weekend whatever house you live.
Wednesday evening- at the end of the day, the time to do dinner registration ends and all off the ingredients are distributed to people who have registered for this dinner
-The recipes are given at the moment by the person who will be commanding this dinner that it is a person who suggested the dish) and who will be orienting, the leader of the team.
-During the dinner People can share photos of experiences and memories of events with the # of the house and the # of the dish as a way of identifying the event and the photos will be appearing on the display screen during the dinners and people can also classify the dinner with levels of satisfaction.
- During the week, photos from last weekend will also be presented to encourage people to participate and so that people can also remember.
- Without sign up, everyone can have access to all photos and to the classification table: a table for all events and tables for each theme. If we click on the house we have access to the best dish of this house.
It's time to share, to meet other cultures, other people, other houses!
Why not cook a dish that has it all?
Intervention method: an object that helps to organize collective culinary events, so that people can meet other houses and other people, other nationalities and other customs. These events will be organized by the days of the week.
Fridays, Saturdays and Sundays - themed dinners
Each house does three dishes / dinners and each day a different house.
(Each weekend has a different theme or each house does its own theme)
Monday - suggestion of dishes and respective ingredients
Wednesday during the day- announcing the dishes, dinner registration
Wednesday evening- distribution of ingredients by mail (With the account that each resident of the cité universitaire already has)
- The recipes are given at the moment by the person who will be commanding this dinner (person who suggested the dish) and who will be orienting. Each person already takes the ingredients.
- Following the dinner each person can on a scale put the level of satisfaction and there is a battle and score table on the dinners
- Space where people should put photos of the preparation, dinner and group. Space for sharing experiences and memories of events.
1- display screen : of the type of gastronomy of the weekend; Of the winners of the weekend; Announcing the dishes
2- action/interaction screen: suggestion of dishes; voting; inscription
Kitchen of each residence.
I made a questionnaire and chose people from my residence as a example. After some answers ...
Questionnaire available here: questionnaire
About socialize and know other cultures...
"would you like to enjoy a meeting with other people for dinner according to your gastronomic desire?"
A 3 day performance where Gypsy (Roma) Women feed visitors while telling their life stories.
In the white space of the A38, a boat on the Danube river, there will be 10 separate installations. 10 units with a seat for one guest at a time. The installation is made of tables with extended legs covered with white cloth.Participants take place in the installation and become separated by the rest of the space. They cannot look outside trough the textile.
Every participant will be served by one Roma woman. She will serve the food that she has personal memories of. She will feed the participant wet things with a spoon, dry things with her hands. Feeding is a very intimate ritual that is a rare thing happening in life. Especially when it’s done by a stranger. The whole performance will be a ritual; First the woman washes her hands. The visitor cannot see who serves him but he can see her hands. While doing this she starts telling him her life story. As if she would be speaking to a friend and gently like a mother to her child.
The visitor cannot see her face or see her eyes. This is essential. He needs to feel like there are no social codes or rules he needs to follow. She will show him the dishes that have memories for her. She will feed him with her dishes while talking about her life.
Inside the installation the participant sits in a peculiar environment. There is a small musical organ inside that he can play with, there is a big paper roll with napkins that he can use. There are many pieces of paper with written texts and pictures of family pinned on the inside. All written by the gypsy ladies. Ideas he can read about, recipes, dreams. There is a lightbulb hanging on the ceiling making a kind of children’s hiding place.
The ladies wear a scent on their wrist. This is the only scent they wear. It is a scent that has a personal meaning to them. and is one of the ingredients in the dishes that she serves. On top of the installation is a set of transparent balloons filled with helium plus the scent of the particular woman. the scented balloons will release their smell for about 9 hours.
After the food is eaten and the meal is over the gypsy woman disappears. The visitors get out of the installation and they get one balloon from a helper. The balloon can be taken home as a memory of the experience.
When finishing the experience the participant will never know who he was fed by. The more abstract connection can be made; everybody has a story behind him or her.
A dish is a composition. Tastes are musical notes. Combining them and giving them space and rhythm creates a ‘musical masterpiece’ in the mouth. Dictated by a big drum, the guests ate little bites in a certain sequence. The penetrating deep sound of the drum and the feeling of having the same experience all together made this project very intense and sometimes hilarious.
For instance, when the next drumbeat would sound while mouths were still chewing, a slight wave of panic was noticeable.
Typically, there is no rhyme or reason to how we put food into our mouths. We need food to survive, so when we’re hungry, down the hatch it goes. But, typically, no one is timing how many seconds pass between bites, how long it takes to cut your meat, how quickly you slurp the soup from your spoon. In this event, Vogelzang eliminates instinctual timing of ingestion, and instead interjects a strict, and somewhat stressful, eating regimen.
Allowing bites of specific food only to be taken to each and every beat of a drum, the solo act of satisfying one’s basic feeling of hunger is taken away here, leaving the diner to eat on an independent schedule unrelated to their own personal needs. So finished chewing or not, full or not, you are forced to eat as a victim of the beat, not as a human simply satiating a basic need. With everyone tasting and chewing the exact same bite of food at the exact same time, the act of eating becomes regimented, yet communal, creating a whole new dynamic to consuming nourishment.
"It’s no secret that the fundamental goal of design is to shape the world around us in new and innovative ways. As designers, we set forth to enhance the human experience by creatively solving problems, tactfully tailoring aesthetics, and bringing forth something fresh and new. But while design enhances perceptual and spatial experiences, it less often impacts and alters our own instinctual behaviors, the most basic and involuntary of human actions."
Take the instinctual act of eating, for example, a tradition which many are gathering to celebrate on this Thanksgiving Day. No matter the setting, the type of food, or the company, food is consumed in generally the same way: put food in mouth, chew, swallow, repeat. However, it is this involuntary habit – the primeval act of eating – that Marije Vogelzang designs. Instead of focusing on the appearance of the food or the interior atmosphere in which it is consumed, Vogelzang emphasizes the visceral act of satiating hunger, highlighting how you eat, how you experience the food, how you ingest something.
Using a tablecloth to create a tent-like enclosure, Vogelzang forces a separation of head and body, while facilitating a physical connection to others at the dinner table. The food was also part of the project. One person was served a slice of melon on a plate that was cut in two; the person opposite her was given ham on a similar plate. The combination was so classic that, without even being told to do so, the participants naturally began to share their food. Forced to eat though slits in this continuous suspended sheet (almost like a harness), each person’s movements are restricted, and impact others at the table. Here, pouring yourself a glass of wine or taking a bit of your meal isn’t a solo experience. Each action (even ones that may be instinctual) will affect others at the table. The movements and habitual eating tendencies of each diner become fluid, almost like a waves in the sea, and are felt and shared by all. The meal is less about eating, and more about understanding and experiencing how other diners consume their food.
'Sharing Dinner' is an unconventional Christmas meal: to avoid all the clichés, designer Marije Vogelzang used a table with a tablecloth, but instead of putting the cloth on the table, she made slits in it and suspended it in the air, so that the participants sat with their heads inside the space and their bodies outside. This is a way of exploring togetherness and sharing.
"Do We Dream Under the Same Sky," by artist Rirkrit Tiravanija, architects Nikolaus Hirsch and Michel Muller, and chef Antto Melasniemi. The installation has its roots in Tiravanija and Kamin Lertchaiprasert’s self-sustaining artistic community "the land," and saw Tiravanija and Melasniemi cooking Thai food in a bamboo structure on the Messeplatz. Visitors were invited to partake in the cooking and the eating, prompting questions about whether the work was art or not, though they happily lined up to do the dishes afterwards. The collaborative project is based on the idea of self-sufficiency, and the herbs used in the food were grown at the Messeplatz. After Basel finishes, the structure will be shipped to "the land" in Chiang Mai.
Design intervention by Stephanie Chen Design Lab
"Product design research and development exploring social eating.
It has been shown that social interaction at mealtimes has benefits on overall mental and physical health. How is it possible to increase this type of interaction in our increasingly fast-paced society — one where eating alone and eating quickly is often the norm? The SHARE project evolved from a dissertation written on whether product design can impact a more sustainable food culture.
Requiring at least two people to open, SHARE is food packaging that facilitates a collaborative eating experience. Three different types of boxes play on equal and opposite forces to open them, making it necessary to do with more than one person."
"And if tomorrow I need advice I will not speak to my Linkedin network but to turn to the people I really know."
"Looking for a fun way to expand your professional network? Join us for a dinner that will put you around a table with ambitious professionals working in fields that align with your interests."
Food should be shared, people do not have to eat alone.
Food is not simply a source of nutrition. Food practices and meal time is a time of sharing, conviviality, creativity, relaxation, connectedness and expressions of identity, a time that brings together two types of pleasure/necessity more biological pleasure/necessity and a pleasure/necessity more social- both intrinsic to the human being and his experience. The table is the object conventionally used to eat, also gives rise to exchange ideas, cultures, ways of living and being, central to the production of community life, a site for personal and shared reflection. The table, creates a disconnect with environment problems and work and brings people together in one place for a certain time. People talk about their tastes, ideas, projects and even to speak of work or problems, these are shared and discussed together.
In Paris I live on a campus where cultures intersect and there residences worldwide. In cité universitaire interaction between residents is already enough but sometimes ends up being dull and vicious. On the other hand, usually during routine day to day people kill a busy life and so it is necessary to intervene through something we do not have to leave the comfort of our big house (cité université) and without having to move a lot, or lose transportation time, and bring us an interesting experience with food and people, experience that will be welcoming but different.
It is necessary that the time to eat, this time we need, to become more dynamic.
- Put dinner invitations in random mailboxes for a dinner in different houses of Cité Universitaire, just reporting on the "theme" of the dinner- then ask expectation (before dinner) and feed back (after dinner)
- Do a quiz online to see how people feel when they eat alone, how long does it take to eat when they are alone, how long have reserved to eat when they are home