Core77 Design Awards 2012: Meet the Jury, Marc Bretillot – Food Design
Posted in: Core77 Design Awards
Food is such an essential facet of our lives that we often overlook its significance, lasting impact, and the potential for improving food systems. Yet recent years have seen a major shift towards a broader consideration of our foodways, and along with chefs, designers and aspiring foodies alike, the Core77 Design Awards is proud to recognize Food Design as a new category for our 2012 program. Jury captain Marc Brétillot is on the vanguard of the movement, participating in everything from artisanal culinary practices to the creation of new products to innovation consulting for the food industry, not to mention organizing international events and performances for galleries and museums. The renowned Food Designer shared his thoughts on where food and design intersect, and why every single one of us has a stake in this category
We would like to thank Earlwyn Covington for collaborating with Marc on this interview. Earlwyn, an Adjunct Professor at ESAD at Reims, co-founded Thinking Food Design with Marc.
Core77: Tell us a bit about your jury and why you chose these individuals.
Marc Brétillot: There are four succinct and complementary visions and practices that make up this jury:
– Caroline Champion (www.exploratricedesaveurs.com) is an aesthetic philosopher who is passionate about culinary culture and is able to cross boundaries to explore what is happening in food within different practices.
– Alexandre Gauthier (www.lagrenouillere.fr) is a contemporary & creative chef who is a fervent enthusiast about the ritual of eating, the textures and savors that come from the plate, the palate, and the environment in which we eat.
– Alok Nandi (www.aloknandi.net.) is a consultant and scholar who has developed strategies around the architecture of taste. His vision is unique and brings to mind how food can interact with memory, the everyday, the banal and more.
…and myself: [As recently as] 15 years ago in France, Food Design was relegated to cooking schools. I have been developing this discipline at art and design schools across France & Europe with the support of projects that are dedicated to interdisciplinary collaborations with chefs, designers, artists, industrialists, manufacturers, architects, politicians and many more. www.marcbretillot.com
Together, we will be able to select [worthy winners through a collaborative] way of thinking that is beyond our own individual proclivities. We will [make our decision over] a wonderful dinner where all things are considered!
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