Isola Design Agenda - A New Perception with Food' Haptic Taste and New Food Thinking-Food design and sensory design is a fastly growing concept we invite you to discover the realms of sensory design in creating experiences and take your seat on a journey toward the new food thinking The talk will be given by the rector of New Food Thinking Program in Università di Scienze Gastronomiche di Pollenzo Prof Nicola Perullo and Dr Elena Mancioppi Isola Design District
We use cookies to give you the best online experience. By visiting this website you agree to our cookie policies.
To find out more read our Terms & Conditions.

TALK
PHYSICAL EVENT
A NEW PERCEPTION WITH FOOD: HAPTIC TASTE AND NEW FOOD THINKING
by Isola.design
Saturday 11 June 2022
10.00 - 11.00
Milan | Italy

COPERNICO Isola for S32, Via Filippo Sassetti, 32, 20124 Milano MI
DirectionWeb site link

Price: Free

Food design and sensory design is a fastly growing concept, we invite you to discover the realms of sensory design in creating experiences and take your seat on a journey toward the new food thinking. The talk will be given by the rector of New Food Thinking Program in Università di Scienze Gastronomiche di Pollenzo, Prof. Nicola Perullo and Dr. Elena Mancioppi.
 

Rooftop Design Talks presents:

As food design and sensory design is a fastly growing concept, we invite you to discover the realms of sensory design in creating experiences and take your seat on a journey toward the new food thinking.


New food thinking means developing a truly ecological thought. Not just in terms of environmentalism and sustainability, but in the very perception of that interconnectedness between everything. Food emblematically embeds it, encouraging the creation of strategies to feel accordingly. Stemming from such belief, this Master aims at exploring all the possible relationships between food, art and education, opening up new experimental practices and paths of research.

To do so, food is investigated not only through the lens of different disciplines (from philosophy to architecture and sociology, from history to psychology and ethnobotany), but also practically performed: students have the chance to meet and work with internationally renowned food artists and designers.

As active modalities through which humans engage with the world, the senses occupy a place of honor within the program. In line with the philosophy of the course, perception is understood as deeply ecological: while savoring a dish, one smells, hears, touches, sees; one also thinks, remembers, imagines, moves, chats, is attentive or unfocused, sad or happy, delighted or disgusted. The cross- and multi-sensory perception of taste therefore implies also spaces, atmospheres, and the haptic quality of materials and processes that are behind the food we actually see, eat or think.

The grain of the experience is complex, creative, unrepeatable, and often untranslatable. In the relationships with food, this becomes even more evident, since it insinuates its roots in intimate spheres of existence. Art and aesthetics, having precisely to do with what cannot be fully grasped by rational analysis on its own, are fruitful and powerful means to reach a deep awareness about the ecological mesh that, through food, infiltrates everywhere.

Focusing on the idea that, instead of "experiencing taste”, we actually “taste experiences”, the talk will deepen such issues through philosophical insights. Ranging from artistic performances to quantum physics' intuitions, from olfactory marketing to anthropology, the discussion aspires to suggest that perceiving, and specifically tasting, is a task with deeply ethical and social implications.


About the speakers:

Nicola Perullo got his Bachelor Degree in Philosophy in 1994 with a thesis on Derrida and Wittgenstein, under the guidance of Aldo G. Gargani and Jacques Derrida, and his Ph.D. in Philosophy in 2001 at the University of Pisa with a dissertation on Giambattista Vico, under the guidance of Leonardo Amoroso. He translated and edited Derrida’s works for Raffaello Cortina Limited Inc. in 1997, and wrote numerous essays for the Journal aut-aut. His first book “Bestie e Bestioni. Il problema dell’animale in Vico” was published in 2002 by Guida Editore.

Around 2002 he joined the University of Gastronomic Sciences and started his research on the philosophical and aesthetics bases of food and taste. He was a pioneer in Italy of the Aesthetics of food and of gustatory taste. His first publication (Per un’estetica del cibo, Aeshetica Edizioni, 2006) opened up the way to new researches (L’altro gusto, ETS, 2008; Filosofia della gastronomia laica, Meltemi, 2010). With the work Il gusto come esperienza, 2012) he contributed to a new approach to gustatory taste appreciation. The book was translated in English by Columbia University Press in 2016 (Taste as Experience) and in Portoguese (2015). Another field of study has been food and art: in 2013, was published La cucina è arte? Filosofia della passione culinaria, Carocci).

In the last eight years, his research focusses on proposing a participatory and implicative model of knowledge. One case for it was wine, chosen as an example to practice an ecological paradigm of appreciation. The two books Epistenologia. Il vino e la creatività del tatto (Mimesis, 2016) and Il gusto non è un senso ma un compito, Mimesis, 2018) face this issue, and they became points of reference in the field. They were published also in English (Epistenology. Wine as Experience, Columbia University Press, 2020). His latest book is Estetica ecologica. Percepire saggio, vivere corrispondente (Mimesis, 2020), in which it is presented the theory of the ecological perception as a phenomenology of relationship.

Elena Mancioppi is postdoctoral researcher at the University of Gastronomic Sciences, and vice-convenor of the Master in New Food Thinking. Her research interests revolve around the sense of smell, and include philosophy and aesthetics, ecological theories of perception, phenomenology of atmospheres, scent marketing, olfactory art.


Would you like to have further info?
Join Our Newsletter
Contact
Write: hello@isola.design
Call: +39 370 1589507
Isola Design Group srl ⎯ Via Carlo Torre 28, 20143, Milano
© 2022 ⎯ P.IVA 11907950965 ⎯ All Rights Reserved ⎯ Terms & Conditions