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Food museum (18-point Arial – max 80 characters)

Caterina Reffo

Ester Vian

Deborah Furlan

undergraduate student Isia Roma Design in Pordenone.

undergraduate student at Isia Roma Design in Pordenone.

undergraduate student at Isia Roma Design in Pordenone.

to be educated to a proper nutrition, as if to say "accompanied to table ".

ABSTRACT: YOUR IDEA An interactive place, that stimulates the five senses, where people can rediscover and get in touch with all the values related to food. Each room refers to the same cooking subject (that changes every month), analyzed through a different sense, trying not to consider the others. In order to visit the Museum the visitor will have to choose the room he intends to visit. Every month the museum will take into consideration the product of an Italian region. The Food Museum becomes a sensorial experience wherein everyone can discover new sensations and a new approach to food. Actually you enter a new perspective, considering food no more as an element to satisfy a primary need, but concentrating on the qualitative aspects. Food is culture and value that unify people, no one can deny its importance and the implications that follow. Planning such a particular museum in Italy, where Mediterranean Cooking has became Unesco World Heritage, would be a footstep forward for a society that needs more and more to be educated to feed on.

We choose to join the contest because we aim to interpret a new concept of museum, a living experience, an active “adventure” involving the five senses. Figure 1. Museum map

Categories and Subject Descriptors (2 max) [Food for culture];

Keywords Food Culture, Pleasure, Sensations, Food museum, Five senses.

2. DESCRIPTION

1. INTRODUCTION: AIMS AND BACKGROUND

An interactive site that will stimulate the five senses, in which people can discover and learn everything about all the values that food transmits. It will be structured in five rooms dedicated to the five senses. When you visit the museum you will need to choose the room you intend to visit. Each room will deal with a particular cooking subject, analyzed by a different sense. Every month, it will take into consideration products of a different Italian region. Shown below the description of the five rooms:

Food is becoming the most important value in people's lives. Julie Powell in his book "Julie and Julia" writes: “You know what I love about cooking? … I love that after a day when nothing is sure—and when I say „nothing‟ I mean nothing!—you can come home and absolutely know that if you add eggs yolks to chocolate and sugar and milk, it will get thick. It‟s such a comfort.” Or as Julia Child often said, “Don‟t be afraid!”. Introducing a national museum of food in Italy, where the Mediterranean cooking has become Unesco world heritage, it would be really a forward step for a society that needs

a)

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Touch room, Every month is considered an ingredient or a dish explains how they are different, its life, its development and the relationship with the man. In the Touch room visitors fit the hand inside the holes where there is food. Visitors go through the museum with only this sense excluding the others, only when he comes into the


Taste room he becomes aware of what he has touched. For this room we chose green as its distinctive color . b)

c)

d)

around at a table were decided by always the fate of the world, no one can deny its importance with all nuances and implications that ensue.

Sight room, Here the ingredient is illustrated in its various stages until you eat it.. The Visitors are informed about the various evolutionary processes of the ingredient of the month. For this room we have chosen to introduce the processes by explanatory videos. In addition the visitor can find here the information to learn how to make an intelligent grocery shopping and how to maintain a good diet. For this room we chose blue as its distinctive color.

4. CONCLUDING REMARKS It can be applied to the specific branch of food and to many other contexts. Nowadays we visit museums to acquire information about, the museum of the near future, like Food Museum, will be lived like a delightful experience dedicated to emotional sensations.

Olfaction room: every month an ingredient or a dish is taken into consideration in the different phases of its life. In this room the path is explained by smelling the fragrance of the food to people during the various stages. The visitor experiences the museum just smelling , only at the end he becomes aware of what he smelled. This room is dark, but there are purple LEDs placed on the ground, along the path.

Acknowledgments: Our idea is the result of a group project, developed within our department and with the collaboration of our Sociology professor.

Hearing room: visitor enters, sits and listens. For this room we chose yellow as its distinctive color.

5. REFERENCES [1] Paolo Ferri, Bruno Mondadori, 2011, “Digital Natives”.

3. APPLICATION AND RESULTS

[2] W. Bryan Arthur, The Free Press and Penguin Books, 2009, « The Nature of Technology ».

The museum of food becomes a sensory experience in which each person can rediscover new emotions and a new approach to food. In fact, you enter a new perspective, considering not more like an element of satisfaction of a primary need, but focusing on the qualitative aspects. The museum of food aim to modify the behavior of people in what makes them more aware and educates in all respects. Food is culture and value binds people together,

[3] Nick Bilton, “I live in the future”, 2013. [6] Michael Tommasello, MIT Press, 2008, “Origin of Human Communications”.

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