Friday, August 17, 2012



As you know there have been in recent years interesting art-science
in molecular cooking and gastronomy- from wikipaedia here is a quote:

"Molecular gastronomy is a subdiscipline of food science that seeks to
investigate, explain and make practical use of the physical and
chemical transformations of ingredients that occur while cooking, as
well as the social, artistic and technical components of culinary and
gastronomic phenomena in general.[4] Molecular gastronomy is a modern
style of cooking, which is practiced by both scientists and food
professionals in many professional kitchens and labs and takes
advantage of many technical innovations from the scientific

The term "molecular gastronomy" was coined in 1992 by late Oxford
physicist Nicholas Kurti and the French INRA chemist Hervé This.[5]
Some chefs associated with the term choose to reject its use,[6]
preferring other terms such as "culinary physics" and "experimental

Alok Nandi is developing a SE-AD white paper on


He is calling for inputs-his email address is below

Molecular cooking is a good example how institutional boundaries
between chemistry and physics
research in universities= and the work in Cooking and Restaurant
schools have delayed the
useful and interesting collaboration between art and science= and its
only been the pioneering
work of a few chefs and a few chemists and physicist that have enabled
the obstacles to be

here are the details from Alok

Roger Malina


Coordinator: Alok Nandi
Alok Nandi" <aloknandi(ampersand)

The concept: cuisine and food design as terrain to investigate complex
wicked problems.

Conversation. Emergence. Food for thought.

- Cuisine, is French for 'kitchen' and first meant that or 'a culinary
- Cuisine, culinary art or the practice or manner of preparing food or
the food so prepared;
- Cuisine, kitchen available with varying levels of equipment.
- Food, material that contains or consists of essential body
nutrients, and is ingested and assimilated by an organism to produce

Hundreds of years ago, the Hindu scriptures Upanishad were already
mentioning 'You are what you eat', and more closely in Europe, in
1826, Anthelme Brillat-Savarin wrote, in Physiologie du Goût, ou
Méditations de Gastronomie Transcendante: 'Dis-moi ce que tu manges,
je te dirai ce que tu es.' Tell me what you eat and I will tell you
what you are.

If design allows 'transformation of existing conditions into preferred
ones' (Herbert Simon), 'cuisine' is interesting to put next to it,
close to it, into it, or vice-versa. Especially as a process but also
as a space (and a non-space), it might ensure that thinking and
talking about 'design as cuisine' or vice-versa results into reframing
making and consuming.
Why would Cuisine allow to enhance the design
envelope, the design thinking, the design attitude?

From cuisine and design, if we enlarge the view points and look at
these dynamics in a transdisciplinary SEAD mode, by inviting
scientists, technologists and artists, what exchanges will happen ?
Food for thought …

Quite recently, the concept of "co-creation" shows interest in
different areas, from innovation studies to information management,
from design thinking to policy definition. How is the food sector
using it to foster innovative propositions ?
Private corporations are opening up innovation modalities, especially
in the R&D phases. A number of companies are also looking to tap into
the creative input at the market level. In parallel, public
institutions in Denmark, in Finland, … are exploring new collaboration
models, empowering and engaging everyday people. Forrester recently
claimed: "Co-creation will become a pillar of product innovation by
2015. Although the market remains relatively immature, we have
witnessed growing awareness of co-creation from our clients across a
wide range of industries, and we continue to see empowered product
strategy professionals experimenting with co-creation engagements in
interesting ways. Co-creation will continue its upward trajectory in
2012, driven by emboldened vendors that are eager to show product
strategists the value and benefits that co-creation can bring to the
product development process."

The food systems have applied different mechanisms, from field to
fork, through-out centuries, in resonance with several co-creation
approaches and paradigms. However, one might claim the food chains in
the 20th century industrialization phases may have wiped out some
multi-stakeholders co-creation innovative collaboration by building
"Fordian" production chains. Consumers have consumed, under marketing
pressures … And then appeared phenomenas such as Slow Food in the
Western world !

This whitepaper aims to look at different readings of understanding
the food systems, depending if it is an "academic" approach or a
"designer" point of view, or an "industrial" implementations, or an
"artistic" reading.

Ultimately, the knowledge expansion might emerge out of the SEAD
friction. Which dimensions would be appearing ? Which stakeholders ?
What levels of operational and co-operational would be possible ?

Input welcome ! email address is above.

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