Food Trend: Craftific
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Post-artisans look at food with a more scientific approach, and see technological tools such as 3D-printing as an extension of their creativity.
Picture: tty-art.com
Since craftsmanship has become the new normal (even big brands such as Häagen-Dazs offer artisanal ice cream), cutting-edge creatives are embracing technology and science. These so-called post-artisans try to find an equilibrium between craftmanship, technology, and science.
A great example is the co-op between bartender Ran Van Ongevalle (2017 winner of Bacardí Legacy Global Cocktail Competition) and scientist Maxime Willems from belgian food lab Proef, captured @The Pharmacy Cocktailbar. Willems and Van Ongevalle mimick the barrel ageing process of liquor with the help of soundwaves, and explain how they do so in this video:
While rejecting strictly screen-based design and total reliance on automated production, the new artisans' deeper symbiotic relationship with the digital does not quash with the desire for tactile and physical experiences.
"Techonology is still a part of nature itself, instead of diametrically oppositional to it." Enej Gala, 26, artist, Slovenia
Check out: Bompas&Parr British Museum of Food, 3D printed Food, Dinara Kasko, Crossmodalism, the Spiznall and Niko Romito's Nutrional Intelligence Project
This is an extract of the new Youth Trend Report #Browsing the Margin (available in our shop)
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