Amazing food experience at the intersection of science, art and culinary practice. Would you eat these ‘living’ dishes?
This short Korean video helps raise some interesting issues for students looking at the concepts of food experiences.
An easy starting point is what makes a food experience? From there it would be easy to look at, as is so often the case with high end eating or food as art, the morality of this type of eating when people are starving.
More interesting is the global nature of the video, Korean, found on FaceBook, featuring globally recognised chefssuch as Spain’s Ferrian Adria or Dutch Food designer Marije Vogelzang. The experience Economy identified by Pine and Gilmore was American centric but today largely driven by the Internet the nation state boundaries are being removed. For students maybe an important point is that the horizon has changed and so needs to their thinking. Globalisation is happening at a fascinating pace.
Over the last couple of years a number of students have questioned the purpose of the second assignment. And fair enough. Taking as inspiration the concept of micro adventures student were asked to plan and execute their own potentially commercially viable micro adventure style experience. Is this exercise real world – do people working in the hospitality industry ever have to do this sort of thing?
I think the prize on offer in this competition may convince a few.
It has been fascinating to watch how people have jumped onto the Microadventure concept. Here is a local site that has some great ideas
Tim’s right on the money with this observation – this butcher shop is truely an amazing foodie experience. I would add that they give a strong sense of theatre to the purveying of their meat. Just clever.
So, when was the last time you went to the butchers and were inspired to take out you camera and take a photo of the butcher shop because it was simply amazing? What sort of crazy question is this, as for most people the answer is NEVER.
A while ago I came across Victor Churchill butchery in Sydney and realised that this is not such a crazy question after all. To find out what I mean have a look at the clip below;
The level of themeing of the oldest continuous butcher shop in Sydney Australia is apparent with a 100 year old meat slice on display, butchers cutting timber blocks and even down to the sausage shaped door handle. There is a sense of theatre to the point that in one video I recently watched a chef refer to Victor Churchill’s as a ‘department store for meat’.
The success of…
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Spent today working in this space – good experience, good architecturture and great vibe.
When you already have a incredibly popular experience what do you do? Let people experience your core offering in a differentiated form. The Grounds of Alexandria is about to offer A pop cafe as part of sculpture by the sea. Put me down for at least one coffee – brilliant idea bring two Sydney institutions together.
Just checking the emails for this morning on the iPad. Lucky enough to be doing this sitting in a apartment in the Hotel de Hallen in Amsterdam. Besides all the everyday ones there is an interesting article on how mobile technology has change how we work and in turn how hotel room design is change to accomodate mobile work. The old desk has gone replace by smaller work stations or even trays for the bed. Hotel rooms as work spaces
Interesting for me to see who the nature of work has changed and reflect on what this means for other parts of society. The hospitality industry in particular.
Interesting short promotional video from the Temkin Consulting group on why customer experience matters. one point to note is how they view the concept of customer experience subtly differently to how Pine & Gilmore used the idea. this may reflect different understandings or just a passing of time.