Food Design, more than just food

The past 9, 10 and 11 of May, the workshop of Food Design, which was organized by Johnn Alarcón, professor of the Faculty of Design, Architecture and Art with the aim that more designers, chefs and people who are dedicated to selling food, begin to develop this discipline and, in turn, improve the feeding of people.

The workshop was given by Pedro Reissig, founder of the Latin American Food Design Network. In the same, topics such as how to make the packaging, how and where to buy the product and also improve the taste of it, all this, analyzed from a global problem.

This would be a first step for this discipline since Cuenca is expected to host the Latin American Food Design meeting in the 2022 year, which would consist of a week of exhibitions, reflections and gastronomic fairs so that all the people working in the food field, can share their experiences with international chefs.

The mission of this initiative is to improve the relationship of people with food, but not only to generate an improvement in the products, but also in the experience with them, taking into account the different instances of food.

Likewise, Alarcón talks about the way in which the different branches of design come together with the culinary field:

In graphic design, packaging can be improved; in interior design, you can improve the experience of the restaurants or the spaces where the food is made; from the design of objects, we work with different utensils that are used to eat. Finally, in architecture, establishments where food is sold or produced are improved.

"Food Design is not ordering food on the plate, it is a discipline that is constantly creating and thinking. You can configure the experience of people at the time of eating, through the senses and emotions, "concluded Jhonn Alarcón.