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Edible Tales

by Sophie Cullen on Jul 27, 2016 in Lifestyle , Products
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This "Genetically Modified Egg" by Dominic Wilcox suggests that there may be ways in which the use of GM could be practically applicable to food (All images courtesy of World Design Capital Taipei 2016)

This "Genetically Modified Egg" by Dominic Wilcox suggests that there may be ways in which the use of GM could be practically applicable to food (All images courtesy of World Design Capital Taipei 2016)

Part of the World Design Capital Taipei 2016's Open Call programme, Edible Tales is an exhibition all about our favourite topic: food!

The exhibition is part of The Food Project, a larger project that explores issues of food production and sustainability from a local perspective through design. Curated by Alice Wang, Edible Tales aims to encourage audiences to experience different forms of food and dispel stereotypes that exist around "perfect" food forms.

Visitors are exposed to the funny side of food whith exhibits that discuss issues of social responsibility, health, and environmental impact around food production, distribution, and consumption. The exhibition also hypothesises some ideas surrounding what the future might hold for food.

Key pieces include Pantone Smoothies by Hedwig Astrom Kushner & Michael. Here, the Swedish-born art director has documented the recipes needed to create smoothies that exactly replicate some of the colours from the Pantone series. We have it on good authority from the curator that the recipes do work, and that they taste delicious too!

Pantone Smoothies_Hedvig Astrom Kushner&Michael Kushner_Raspberry_LayDown_Press

Ingredients for the perfect Pantone Smoothie

Pantone Smoothies_Hedvig Astrom Kushner&Michael Kushner_Raspberry_Overhead_Press

The final product

Pantone Smoothies_Hedvig Astrom Kushner&Michael Kushner_Raspberry_PantoneSmoothie_Press

The smoothie perfectly matches the pale raspberry colouring of Pantone 707U

Another interesting group of work comes from Space 10, IKEA’s future-living research lab. Led by Kaave Pour, the team has developed a selection of meatballs that could take over from the traditional meat version during the next twenty years. The unconventional yet strangely alluring set of meatballs include ingredients that may otherwise be wasted, or those that are plentiful yet under-utilised, such as bugs and algae.

01-Wasteball-(c)-Lukas-Renlund

© Lukas Renlund

© Lukas Renlund

© Lukas Renlund

© Lukas Renlund

© Lukas Renlund

Through Portion Distortion, Jose De La O examines the way we consume food, and how it is heavily influenced by the tools and objects we use. The studio believes that size, colour, and the usability of our eating utensils can greatly influence our consumption patterns, and have developed a range of hypothetical objects that could be used to treat overeating.

This plate allows people to easily see how much they should be eating of each food group; it looks beautiful too!

This plate allows people to easily see how much they should be eating of each food group; it looks beautiful too!

The Fork of Excess illustrates how easy it is for people to lose track of how much they are eating because of inappropriate utensils

The Fork of Excess illustrates how easy it is for people to lose track of how much they are eating because of inappropriate utensils

This bowl encourages people to slow their eating by creating a maze that the user must pass through to get their food

This bowl encourages people to slow their eating by creating a maze that the user must pass through to get their food

Details

Date: Until August 13th

Time: 9:30am ~ 5:30pm (except Mondays)

Venue: Songshan Cultural and Creative Park

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