WIKI FOOD DESIGN, how it is organized.
Organized by Paolo Barichella with the Food Design Studio and the participation of ADI Food Design Committee, the space is divided into four dedicated areas: the historic exhibition “Cocotte Minute” (a display that explains how a cooking utensil – the pressure cooker – has changed over time in line with new cooking technologies and equipment); the Show Room (a range of products where the Food Design process makes the difference); the Kitchen Area (round tables and demonstrations in an area equipped with the latest generation Gaggenau appliances); Food Design 2.0 (the new frontier of open source Food Design presented through Live Design sessions).


WIKI FOOD DESIGN, the areas and the events in detail.
“Cocotte Minute” Historic Exhibition
Every age has been marked by technological progress that brought about the creation of new equipment for use in preparing and cooking food.
When we talk about the pressure cooker we are often convinced that we are speaking of a modern product, but the invention of the pressure cooker dates back to 1679. Through a historic exhibition dedicated to this piece of equipment we want to show how the different means of transmitting heat – coal, coke, gas, electric plates, glass ceramic hobs, induction and microwave - have changed over time. If the purpose of the pressure cooker is to speed up cooking time, what can be said about Bonduelle’s “A tutto vapore”? From the steam digester to Bonduelle’s “A tutto vapore” by way of SEB, Barazzoni, Lagostina, Aeternum Bialetti and Alessi.

Partners in the exhibition: ADI Food Design Committee and Ottagono magazine.

Food Design Show Room
Selection of Food Design products
The idea is to show how effectiveness and innovation applied to the context of consumption become important parameters in the evaluation of good design. In many of the items chosen, the aesthetics expressed through styling are also an essential component of the design. True design is when a product is able to fully transmit its values as it performs its function. • “Alessi” - The Ducasse Pasta Pot • “Caldo Caldo - Freddo Freddo” – Consuming a drink in any context at the right temperature• “Vinturi” Wine aerator – the new concept decanter • “Vertikal Vodka” – When the bottle loses its neck • “Champagne” - Champagne thanks to the bottle • “Guinness Surger” – For the perfect pub pint at home • “Guzzini” – Forma: the cheese knife for different consistencies • “Aranciata Sanpellegrino” – the club-shaped bottle’s 75 years of history • “Waters” - Finé the elegance and charm of style - One-liter from the preform to the bottle-glass – two different ways to interpret the glass incorporated in a bottle. • “Olio Magino” - expressing the character of a territory through Design • “Icydrink” – The fascination of drinking water from a glass made of water • “Icepulp” – New ways to access a product.

In collaboration with ADI Food Design Committee and Triennale Art Book.

Kitchen Area
Future models of better food usability
Contextualized design refers to nutritional needs and the places where food is consumed in relation to the objects needed to consume it: Street food, Food in travel, Food at home, Food in the office, Food in a restaurant, Food at a party. Habits change and new sociological contexts are generated which require appropriate answers. Designers are required to provide concrete proposals to satisfy the demands created by particular situations.

To give an example, let’s talk about the city home environment. Even at home, the rooms, habits and equipment used to eat or prepare food in are undergoing considerable changes and progress has brought new approaches to eating. Kitchens have also changed a lot during the past twenty years, and consequently so has our relationship with them.

We’ve gone from the live-in kitchen where the whole family would gather to a kitchenette equipped for quickly cooking the ready-prepared dishes offered by the large-scale retailers. Gas is slowly disappearing to be replaced by induction and micro-wave ovens, and the refrigerator has become a true storage system.

The new fourth and fifth range products and meal solutions need special equipment to regenerate them and emphasize their quality and characteristic smell and taste. The equipment has to be calibrated depending on the methods of preservation and production. The equipment has to be calibrated according to the preservation and production methods used as well as the regeneration process to be carried out in the modern kitchen.
There will be practical demonstrations of easily prepared food with the help of Bonduelle “A tutto vapore” and utensils such as the egg cooker, flavoured oil collection and mini-brushchetta.
Everyday products made with unusual techniques. Roberto Carcangiu will reveal how to make a risotto using a coffee machine.

Gaggenau has equipped a kitchen to answer all these new needs.

Food Design round tables in the Kitchen Design Area
The ideal Kitchen area is set up with the latest Gaggenau appliances showing the technological progress. Every day it will be possible to meet the more interesting personalities to debate the new themes generated by changing times.
Topics covered will be:

• Common sense in the kitchen: what’s the difference between cooking for 1, for 100 or for 1,000? Using different utensils and equipment to get the same result, how many things we can do with the equipment we have at home and hardly ever use.
• It’s lunch-break, and changing customs mean time to eat is limited. Time or quality? Is it possible to have good quality food when time is short? What are the best utensils to use to prepare it?
• Party and finger food – an anthropology of food eaten with the hands – why forks and cutlery – socializing, business and happy hours. All the reasons behind the success of food as an occasion to get together.
All this and much more. You are invited to talk with chef and designer in the Kitchen area.
Every day at 1 p.m. you are invited to taste Food Design applied to party and finger food, focusing on the instruments and interfaces used for this particular setting.
The area is organized by Roberto Carcangiu, who will introduce role of the R&D Cooking Director, the person who coordinates the technological processes applied to the production, distribution and serving of food.


Food Design and savvy cooking
True progress happens only when the processes generated by design are truly productive. If we have to waste energy and resources to make a new dish that costs twice as much as its true value, we have wasted our efforts. In addition to organizing the Kitchen Area and providing topics for discussion with the chefs, Roberto Carcangiu will also present some design processes applied to everyday cooking.

Food Design 2.0 Area
Wikifood: Food Design 2.0
New needs, new scenarios, new social, economic and environmental contexts demand appropriate approaches and answers with modern tools. Food Design 2.0 shows how the design field can supply concrete answers for the food sector.
Wikifood is a system in which the end-users – designers and companies – constitute a community for the development of platforms able to provide answers to the precise requests and needs of the present market. Computers will be set up on tables in the area to demonstrate how the community works. Instruments for the use of food.

Live Design
Live demonstration sessions in which designers demonstrate 3D modelling. The Augmented Reality will simulate the laboratories using the 2.0 methodologies; live it will be possible to witness real-time the creation of virtual models.
2.0 methodologies allow internationally delocalized community members to cooperate and simultaneously evaluate a single prototype.
The Augmented Reality laboratory has been set up by Milan Polytechnic’s Engineering Faculty; the area has been arranged so the public can actually handle the virtual models created by the designers.