751国际设计节设计论坛-设计食代,因食而美

2018年10月3日 14:00 ~ 2018年10月3日 17:30
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751D·PARK
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    2018北京国际设计周-751国际设计节 设计论坛 目录


    2018.09.27 未来食空质造 Future design and space creating for food design


    2018.10.01 为生活提案 Designing better life


    2018.10.02 发现设计师养成与品牌设计力的秘方良帖 Discover the secrets of the cultivation of a designer and the brand's  design and creativity


    2018.10.03 设计食代,因食而美 Delight your life with food design


    01                            

    活动介绍                            


    食物不仅为人类提供能量,还是一种传递信息的工具。团圆年夜的温馨聚首、有机食材的鲜甜自然,我们如何透过『食』感知情绪、反思社会,感受生活的美好体验。


    今年的751设计论坛,从食物出发,以设计思维进行思考,我们将重新探讨食物与人、 自然、社会的关系,期待更新大众对食物的认知,引导大众更多的关注自然、健康与可持续发展,同时享受食物设计带来的美好体验。


    Food is not only a energy provider for human beings, but also a messenger. The warm gathering at the eve of lunar new year and the fresh, sweet and natural organic ingredients guides us how to perceive emotions, reflect society and enjoy the beautiful life. 


    The 751 design forum this year will start with food and think in a design mindset. We will re-discuss the relationship between people, nature, society and food and wish to refresh the public's awareness of food, guide people to pay more attention to nature, health and sustainable development, and enjoy the wonderful experience from food design at the same time. 


    02                            

    主办方                            


    751D·PARK 联合荷兰大使馆与慢食中国主办



    751D·PARK & the Embassy of the Kingdom of the Netherlands & Slow Food


    03                            

    嘉宾介绍                             


    MarijeVogelzangLIB-647x1024.jpg


    Marije Vogelzang


    Marije Vogelzang是一位荷兰“吃”的设计师,专注于人们如何设计他们的饮食习惯,方式和仪式。 她经常担任组织设计师和食品行业顾问。 她于2014年成为埃因霍温设计学院食品部门的负责人。2016年,她创办了荷兰食品与设计学院。她同时也是一位关于饮食,设计或艺术行为的元视觉创作展览的策展人。她的2017年“体积”项目专注于饮食设备的设计,帮助食客认为他们的盘子比它们更饱满,以减少暴饮暴食。


    Marije Vogelzang is a Dutch "eating",designer who focuses on how people design their food habits, ways and rituals. She regularly works as a designer for organizations and a food industry consultant. She became the head of the food department at the Design Academy Eindhoven in 2014. In 2016 she initiated the Dutch institute of Food&Design.  She is also a curator of a meta-visual creation exhibition on diet, design or artistic behavior. Her 2017 "Volumes" project, focused on the design of eating devices which help eaters think their plates are fuller than they are, to reduce overeating.


    演讲时间


    14:00-14:30



    演讲主题


    食物强大的情感影响以及它如何用于仪式

    The powerful emotional impact of food and how it is used in rituals


    所有人都需要吃才能生存。食物是我们的燃料和治疗师。除此之外,食物是我们内心的营养。它是社会粘合剂,展示我们的身份,可以安慰我们,揭示被遗忘的时代和隐藏的地方的记忆。食物可以带来快乐,地位,悲伤,欢乐和联系。世界上所有人都需要吃东西,但我们吃的方式,吃的东西以及我们吃的仪式和礼仪在世界各地都有很大差异。我们关注食物浪费,服务和接受食物的方式,以及我们分享食物的方式。食物不仅仅是物质营养,我们可以采取食物(或饮食行为)并将设计思维应用于食物上。


    Eating is necessary for everyone to survive. Food is our fuel and heater. In addition, food is our inside nutrition. It is a social binder for showing who we are. It can comfort us and reveal the forgotten era and memories of hidden places. Food can bring us happiness, position, sadness, joy and connection. Everyone in the world needs to eat, but the way we eat, what we eat and the ritual and ceremony of eating are quite different around the world. We can learn from food (or eating behavior) and apply this design thinking to food.



     FangHU-.jpg


    胡方/Fang Hu

                   

    胡方 (Dipl.-Des. Fang Hu),设计师,毕业于德国魏玛包豪斯大学(Bauhaus-Universität Weimar)和浙江大学,主修产品设计。现任中国美术学院讲师,潜心研究食物设计与饮食人文领域、探索食物与设计相结合的教学实践。“吃豆府”(ChiTofu)食物设计项目主创,Atelier Fang食物设计工作室主理人。


    Dipl.-Des. Fang Hu, majoring in product design, is a design graduated from Bauhaus-Universität Weimar and Zhejiang University. Served as a lecturer of China Academy of Art currently, she concentrates on the food design and diet humanity fields, and explores the teaching practice of combination of food and design. She is the founder of the ChiTofu food design project and the principal of Atelier Fang food design studio. 



    演讲时间


    14:30-15:00


    演讲主题


    可以吃的设计


     Edible design



    用一块豆腐演绎的食物设计之路,以及探索食物与人文的设计教学实践。演讲将主要介绍“吃豆府”食物设计项目的各项活动,以及今年9月的两场新展览与活动。同时涉及到“与食物相关的设计”在中国高校设计教育的实践探索。


    The food design road expressed by a piece of tofu, and the design teaching practice exploration of food and humanities. The lecture will mainly introduce the activities about ChiTofu Food Design Project, and the 2 new exhibitions and activities this September, as well as the practice and exploration of “design related to food” in Chinese college design education. 



    欧阳应霁.jpg


    欧阳应霁/Craig Au Yeung Ying Chai


    欧阳应霁,生于香港。漫画家,饮食旅游生活作家,饮食文化策展人。


    长期关注中港台以及国际生活美学趋势发展,积极投身实践,著有《两个人住》、《回家真好》、《半饱》、《天生是饭人》、《香港味道》、《味道台北》、《味道上海》等等生活书写系列。


    2014年于香港创立「味道图书馆」。15年于北京策划「应霁半饱厨房」,18年于西安策划《霁在》文化综合空间,为当代饮食美学生活打造不同场景,提供丰富内容。


    2017年担任国际慢食协会中国区宣传大使。


    Born in Hong Kong, Craig Au Yeung Ying Chai is a comix artist, a food critic and travel writer, as well as a curator of food culture events.


    For years Craig paid great attention to life style and aesthetic trends in Greater China region, actively participating in media and cultural practice. He is the author of over 20 books of life style writings, including best selling titles such as “living together”, “Home Chinese Home”, “Half-Full”, “Born to cook”, “Taste of Hong Kong” etc.


    In 2014, he founded “Taste Library” in Hong Kong, and “Craig’s half-full kitchen” in Beijing. In 2018, he creates a cultural complex space in Xian, with a select shop of daily essentials, art gallery, a noodle bar and a bistro, under the title of “a blue story”.

    From 2017 on, Craig serves as the ambassador of Slow Food Great China.

                 

    演讲时间


    15:00-15:30


    演讲主题



    饮食生活,一场日常美学实践



    Eating as a practice of daily aesthetic



    饮食是大众日常必需的生活内容与形式,更能体现当代生活美学的标准和价值。


    作为香港资深跨界创作人,欧阳应霁通过二十年来跟饮食相关的研究整理和实践创作,从设计报导评论,食谱写作,城市饮食评论,到艺术主题餐宴统筹策划,味道图书馆创立,商业餐饮品牌顾问,饮食文化综合体经营——从不同角度和层次探究当代华人社会饮食生活现状,作出美学上的多元开放的引导和分享。



    Eating is a common daily practice, it also reflects the aesthetic standards and values of contemporary Chinese society.


    As a well respected cross media artist from Hong Kong with numerous research writings and professional practice on life style and food cultural in the past 20 years, Craig Au Yeung Ying Chai crosses different areas from design reporting, food critic, recipe writings to art and design food event planning, F&B brand consultant and creating a number of Food Culture complex space. All these personal practice relate to the theme of Eating and Contemporary Chinese Food Culture, which advocate an open and pluralistic attitude and manner of daily aesthetic.


                   

    Jasper.jpg


    Jasper Udink ten Cate

                   

    创意主厨工作室(Creative Chef)旨在营造与美食和酒店餐饮行业相关的具有意义的体验和艺术设计品。


    荷兰艺术家兼创意主厨贾斯珀(Jasper Udink ten Cate)将自身对烹饪的热爱与艺术设计相结合,同时亦结合了其他许多创意学科,以便为顾客创造出更为深刻的体验。他创立了创意主厨工作室,以此作为平台邀请所有派系的创意人士一道进行对项目进行想象,力求重新定义我们的用餐习惯、重新定义我们对艺术设计的看法。原创的餐厅内饰、移动瓷器、桌布、桌上珠宝、可食用绘画、交互装置……主厨贾斯珀在进行创新创作时,将作品犹如博物馆珍品一般用心对待。


    Creative Chef Studio aims for meaningful experiences, art, and design objects related to food and hospitality. It was founded in 2015 by Jasper Udink ten Cate.



    Dutch Artist and Creative Chef Jasper Udink ten Cate combines his passion for gastronomy with the worlds of design and art and in fact any other creative discipline that is likely to create a more profound experience for his customers. He is the founder of Creative Chef, a studio and platform that invites creatives of all persuasions to join him in imagining projects to redefine the typology of our eating habits and vision on art and design. Original restaurant interiors, mobile ceramics, table clothing, Table jewelry, edible paintings and interactive installations, the chef approaches his creations as if they were museum pieces.


    演讲时间

    15:00-16:00



    演讲主题

    在食物中体验设计

     Design Experience In Food


    荷兰设计师兼艺术家Jasper Udink ten Cate谈到讲故事在设计中的重要性,以提升消费者的体验。 在这次演讲中,他将重点介绍关于以食物为主题的一些创意做法。 你怎么能为一个有意义的故事创造一个起点呢? 为什么要在消费者故事中思考而不是只考虑产品? 在设计和讲故事的帮助下,世界可以成为一个更好的地方,这样做的好方法就是提供食物。


    Dutch Designer and artist Jasper Udink ten Cate talks about the importance of storytelling in design to enhance the consumers experience. In this talk he wil highlight his methods regarding the topic of food. How can you create a starting point for a meaningful story that will be remembered? Why should you think in consumer stories instead of thinking in only the product? With the help of design and storytelling the world can be a better place and a good way to do that is to serve food.


    Tjeerd Haccou.jpg


     Tjeerd Haccou



    Tjeerd Haccou曾在洛杉矶TU-Delft和SCI-Arc担任建筑师。 他是太空与物质的创始合作伙伴; 一个进步的设计办公室,旨在扩大其建筑实践的范围和责任。


    通过设计新的商业模式,积极引领开发并将在线技术引入房地产,空间和物质实现了许多非常规项目,从翻新的船屋(DeCeuvel)的离网创意孵化器到在线平台,以启动 空置房地产的转型(CrowdBuilding)。


    Tjeerd对在线流程的颠覆性力量着迷,并热衷于将这些新的可能性带入空间领域。


    Tjeerd Haccou was educated as an architect at the TU-Delft and SCI-Arc, Los Angeles. He is a founding partner of space&matter; a progressive design office that seeks to expand the reach and responsibilities of its architectural practice.


    By designing new business models, taking pro-active lead in developments and introducing online technologies into real estate, space&matter realized a number of unconventional projects, ranging from an off-grid creative incubator in refurbished houseboats (DeCeuvel) to an online platform to kickstart the transformation of vacant real estate (CrowdBuilding).


    Tjeerd is fascinated by the disruptive power of online processes and keen on bringing these new possibilities to the spatial domain.


    演讲时间

    16:00-16:30



    演讲主题

    包容性城市的食物來源

    The Oriin of Food In The Inclusive City



    这种建筑是圆形领域的先驱,为具有弹性和社会包容性的生活环境创造了城市原型。通过这些原型,Space&Matter展示了灵活适用于任何环境的替代财产和区域开发方式。


    最具代表性的城市原型是De Ceuvel,后工业和污染的荒地,转变为创意生态中心。郁郁葱葱的花园种植了土壤清洁植物(植物修复)。在这个花园里,十六艘废弃的船屋进行了改造,为创意和清洁技术企业家提供工作空间。该项目作为循环经济的缩影在全球发布。


    其他原型包括1800平方米。位于海牙中心的屋顶水上养殖场,一个将空置办公楼改造成经济适用房的kickstarter平台,一个自给自足的浮动社区和将28座空置桥控制房改建为酒店。




    This kind of building is a forerunner in the field of circularity and creates urban prototypes for resilient and socially inclusive living environments. With these prototypes Space&Matter showcases alternative ways of property and area development flexible to any context. 


    The most exemplary urban prototype is De Ceuvel, a post-industrial and polluted wasteland transformed into a creative eco-hub. A lush garden was planted with soil-cleaning plants (phytoremediation). In this garden sixteen discarded houseboats were retrofitted to offer working spaces to creative and clean-tech entrepreneurs. The project was published globally as the epitome of the circular economy. 


    Other prototypes include an 1800 sqm. rooftop aquaponic farm in the middle of The Hague , a kickstarter platform for transforming vacant office buildings into affordable housing, a self sufficient floating neighborhood and the repurposing of 28 vacant bridge control houses into a hotel .




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