Food

The Concept of Appetite

As we move through winter into the idea of spring, the type of food we desire, the amount we eat and what we have access to begins to change. An appetite for game, root vegetables, fuller red wines and dinners at home make way for spring vegetables, seafood and wines with a lightness of being. Beyond seasonality, the concept of appetite  also encourages us to think about what it means to be hungry for something - food, success, a memory, a place or otherwise.

box_of_donuts

We’ve chosen two videos from the MAD vaults, ‘Appetite. Ah. Hmm. Yes’ by Fergus Henderson and Trevor Gulliver and ‘What gives me the appetite to be who I am’ by Chido Guvera that explore the concept of ‘appetite’ and what it means to them. MAD is a not for profit founded by Rene Redzepi of NOMA in 2011. Through a collection of talks, essays and a yearly symposium in Copenhagen, they explore the past, present and future of food.

‘When people return to the restaurant, they come with an appetite and a smile. And when you have a customer with a smile, you automatically smile back. Maybe there is a virtuous circle of appetite in that way’.  – Trevor Gulliver, St John

Fergus Henderson and Trevor Gulliver are co- founders of the St John restaurant group. 20 years ago, with the opening of their first site, a former smokehouse flanking London’s Smithfields market, they created an appetite around food that might ordinarily be overlooked. With an emphasis on ‘nose to tail’ dining, they took off cuts and offal, cooked them simply and served them in a welcoming, thoughtfully curated environment. Not only has their influence been felt on the evolution of modern British cooking, but on creating an appetite for success in the bevy of young, talented chefs that have graced their kitchens.

‘Appetite comes from a special place within us. It is the place where strands of hope are starting to rise, it is where you can see a little bit more than what is in this moment.’ – Chido Govera, Food Activist, Zimbabwe

Chido Govera is a farmer and food activist in Zimbabwe. Her Foundation, Future of Hope, works with women, orphans and disadvantaged communities to teach them agricultural skills that enable them to better feed and provide for themselves and their families. As a result, Chido’s relationship with the word ‘appetite’ carries a different meaning to that of which many of us hold in the Western world. It is defined by hunger, being hungry and the fear of not having enough food to remain alive and healthy. But Chido’s situation also created an appetite for hope and change, a desire to create a different, more sustainable way of living for both her own family and many others in Zimbabwe.

 

Spanish Design for Food & Wine

Spain’s culinary prowess is no secret. Both El Bulli and El Celler De Can Roca have occupied the prestigious number one spot in the World’s 50 best restaurants, with the likes of Mugaritz and Asador Etxebarri hot on their heels. Their ability to combine flavour, spectacle and design without losing sight of their traditional roots has helped to raise awareness of Spain as a culinary melting pot.

OTTO, by designer Ramirez i Carillo uses computer – generated geometry to create this modular wine rack.

OTTO, by designer Ramirez i Carillo uses computer – generated geometry to create this modular wine rack.

As a celebration of Spain’s contribution to contemporary food design, the Acción Cultural Española (AC/E) have commissioned a roving exhibition, TAPAS: Spanish Design for Food, showcasing over 200 objects that explore the relationship between food, design and science and how they’ve influenced eating habits and the cultural landscape of Spain.

Marti Guixe’s project, Embedded Drinks, infuses edible snacks with alcohol, harking back to an old Catalonian tradition that soaked bread in wine and sugar.

Marti Guixe’s project, Embedded Drinks, infuses edible snacks with alcohol, harking back to an old Catalonian tradition that soaked bread in wine and sugar.

Divided into four sections – Kitchen, Table, Food & Wine – the exhibition explores the evolution of traditional objects such as the Paella pan and the Porrón (a wine pitcher) alongside contemporary tools that have been designed for Ferran Adrià’s creations. It also delves into the impact leading food designers have had on food culture in Spain and the architecture of some of Spain's most celebrated wineries.  

Qumran is a winery in Castilla y León designed by architects Sandra Hernández + Álvaro Solís to work with the natural environment and different elevations found in the vineyard.

Qumran is a winery in Castilla y León designed by architects Sandra Hernández + Álvaro Solís to work with the natural environment and different elevations found in the vineyard.

The exhibit has toured major cities in America such as Washington and Miami, as well as cropping up in Tokyo, Korea and Toronto. To see all of the designs download the accompanying ebook to the exhibition here in Spanish and English.