30/5/16 Design and gastronomy in Design4Food
Have you ever wondered how the design influence in what we eat? In the programmed Design Week agenda in Barcelona you can discover it with the chats that will have place in the June 8th.
The event is organized by the BCD and the Papila design studio, specialized in the gastronomic field. It invites to the reflection and to the discussion about how the design plays in the gastronomic world.
Experts in design and gastronomy
It is going to talk in what moment starts the relationship between the two disciplines and the trends and future options that it has.
The event is divided in two different parts:
- Precedents and occupations with Alberto Arza in charge from the Papila food design studio.
- Company by Joan Viñalonga, responsible for R&D of new product development in Lacrem SA (Farggi).
- Institution by Joxe Mari Aizega, CEO of Basque Cullinary Center.
- New Horizons: Roundtable with the participation of Toni Massanés, CEO of Alicia Foundation; Javier Peña, scientific director of Elisava Decoding and Oriol Ribera, research and innovation director of Reimagine Food.
If you are interested in the food and gastronomy design topic, we recommend you to be on the lookout for the rest of the activities that are coming during the Barcelona Design Week. We are sure they are not going to disappoint you. Don’t let this opportunity go and book your stay at Hotel Omm, your design hotel in Barcelona to attend this event.
And if you want to have the complete experience and enjoy the harmony between design and gastronomy, you can take pleasure in the restaurants of the Tragaluz group: Mordisco, close to Paseo de Gracia, where you can enjoy its particular approach to Mediterranean cuisine with fresh seasonal products.