Out of all this research it is time to find some ideas or directions that my project could take.
While the researching part I came across several thoughts:
1) SPOTIFY FOR FOOD/ RECIPES:
While doing all this research, I was wondering, if in the future there will be something like spotify for food?
When being in the internet, cookies detect what you like and build a online profile for you to display the advertising banners matching to your preferences. When looking through online shops, there are suggested pieces that you will eventually like – this also results of being pigeonholed as a customer. Online Dating services use “Matching Algorithms” (Peter Giesecke, 2014) that help to find partners. Algorithm structure: A likes B, therefore A also likes C, because D likes B and C. The music provider spotify suggests whole playlists to you that you would possibly like by recognizing and remembering your preferred interprets and songs.
Wouldn’t it be obvious to introduce the same system to online recipe databases or delivery services? So the online interface allows you to make a profile and knows about your food preferences. Each person’s food profile is as unique as one’s fingerprint. An online recipe database or delivery service that identifies your food profile and suggests food to you would be appropriate and keep pace with the time.
Surprisingly, it seems that this is not existing yet (or at least I did not find it when I researched for that). If it is really not there yet – it will probably come soon.
It appears that people love personalized belongings, music lists, clothes, etc. that represent and match their unique personality. So far, this has been done to a certain extent with food. For instance, vinome https://www.vinome.com identifies your personal wine taste preferences by checking your DNA and send you your personal collection of wines you are genetically suggested to like.
2) FUTURE KITCHEN
I don’t quite know what to do with this yet, but I thought it is quite interesting to think about the future of our food. I found out that there is 3d printed pasta existing:
So I was wondering how our future kitchen will look like. I found a documentation about kitchen development: Tokyo’s new flats sometimes don’t even have a kitchen due to a massive range of offered street food and insanely high renting prices. Contrarily, expensive homes have futuristic kitchen tools and new inventions like „Thermomix“ seem to be the only tool you will need in your kitchen as it replaces ovens, microwaves, mixers, ice machines, etc.
Article of Tokyo skipping kitchens: https://foodlinkedtofamilyhistoryblog.wordpress.com/2016/04/25/tokyo-skips-kitchens/
Please read the article here in my research blog that will explain how I expect future kitchens to look like and please see the brief clip of The hitchhiker’s Guide to Galaxy that I posted:
Maybe I can invent the future kitchen? (Branding and advertising, website, etc.; Illustration and graphic design combined, …)
The longer I think about it – the more I think that our future kitchens will look like this for real. Just as time witness Colin Lighten points out, contrary to former times, we now can choose our food. People tend to become more picky as people – even within families – choose their meals and the time they eat instead of having one dish at the same time with all family members (British Library, 2016).
This is why I suppose, that this will become even more and people might want to have what they are craving for each time they eat. To visualize how I imagine our future kitchen to look like I scribbled a future kitchen machine:
3) HANDWRITTEN RECIPES COLLECTED IN A FLEXIBLE MEDIUM:
Reproduction of my mother’s cookbook. This should be a flexible collection that allows other family members and future owners of that book to add recipes. This should be ALL handwritten which is mainly inspired by your cookbook.
Handwriting seems to become replaced by digital type on the one hand, but seems to gain value on the other hand due to it’s decreasing occurrence. It is a very personal and worthy thing to hold a piece of handwriting in your hands and you know it is one of your ancestors who wrote this a long time ago.
Flexible ensemble which could work similarily as a medium for a recipe collection:
4) BRANDED FAMILY DISH
I once showed you the scene from Ratatouille that shows this flashback moment that a mean food critic experiences when eating a simple meal: ratatouille
Smell is mainly linked to taste – smell in turn is linked to our brain area that is responsible for emotions and remembrance. Even if there have been done some investigations in this field (scent marketing, or personalized flavours that can be applied with a device on iphones and spread a certain odour depending on which people calls or texts you) there is still a lot of space to do a project within this field as it feels quite „uncovered“ so far.
Triggering this flashback moment on purpose and controlled seems to be an effective and powerful tool and an interesting project idea.
I am thinking about a company that you can send your personal collection of family recipes. A team of food, taste and marketing experts will then analyze all these recipes of your ancestors and calculate the average amount of used ingredients and design a new dish (could be more courses or just one dish) that is created based on your submitted recipes.
This is then your branded family food which will be neatly and designy given to you in form of a cookbook and maybe an accompanying app. There could be an editorial and characteristics for the ingredients in the book. (Iona Inglesby’s DOTONE project is highly inspirational for me www.dotone.io)
There would also be the chance to do the branding for this company, and the mentioned book prototype, as well as the opportunity to design the homepage and interface for this company.
The family who receives the book can then cook this special dish, eg. your Philips family dish. The fact that it is a recipe encourages you to cook that counteracts to the development of separate eating times, individual dishes within a family that lead to picky eating behaviour and unhealthy ready meals. Find my research:
Benefits of this project:
People will like the taste of the dish because:
Our taste profile is shaped by several factors that all seem to be linked to FAMILY and our ROOTS:
• We do not only eat what we like, we also like what we eat. We can get used to food which influences our food profile. If we eat that dish since our childhood as our mum makes it, there is a high chance that we like it.
• To a certain amount our taste is genetically shaped (inhereted from our parents and ancestors)
• Unborn babies get accustomed to the food that their mothers eat while pregnancy. E.g. Babies will more likely like the taste of carrots if their mothers ate them while being pregnant.
• Our gut system is a factor that influences our appetite and cravings and is in turn inhereted from our parents and ancestors.
The big success of Isabella Beeton’s book of householding management was not only because people loved to cook using her instructions. It became a very common gift for wifes given from their husbands as well as wedding anniversary gifts. Also mothers loved to give it to their daughters as soon as they moved out.
I suppose that this family recipe book would be a nice gift and treat within family members and relatives.
People going abroad or moving out would possibly love to have this book: Each time you feel homesick you can prepare the dish and get a strong connection to your home and family that is evoked by taste (taste – smell – limbic system of the brain causing emotions and moments of rememberance).