From April 10th to April 14th, a food experience named "Air Party RMX" was opened to the public at the Shanghai New Time Media Arts Center. It is a virtual reality (VR) project by Mattia Casalegno, inspired by a book called Futuristic Recipes.
In this project, a chef from Amsterdam, Flavio Ghignoni Carestia, produced 11 meals. Each mixes two or three flavors and ingredients. And they informed us that we should wear VR headset to have meals.
The first thing that appeared was a picture of black and white wilderness. In Matthias' words, "It makes you feel like you are in outer space." The chef and the other two experiencers disappeared together with the dining table. With the sound of music, wineglasses, plates, and other utensils appear in the scene. You can try to touch them with both hands. At the same time, the two hands entering the screen are also covered with the lines and colors corresponding to the scene and integrated into the space constructed by VR.
The first meal is "Japanese Crystalba". It can also be seen from the name that it is made from two kinds of ingredients: Japanese broth and fluorescent protein which is served in a real container – of course. As soon as you go in the scene, it appears to be no different from other virtual vessels. But when you touch it, you can feel it and pick up the real vessel then send food to your mouth.
During the dining process, virtual reality scenes and music will also change. "This is inspired by the cycles of the four seasons. But none of them are figurative landscapes, but are composed of abstract colors and images." Matthias said, "I want to convey an emotion. The black and white picture will make You feel cold, the sea level reminds you of early summer, bright yellow colors and rhythmic music take you to the height of summer... and the flavor of each meal is based on the four seasons."
Mattia uses 3D software to create an interface that allows each flavor group to correspond to a particular shape, color, line, texture, etc., through a series of parameter settings. In this way, the software can automatically generate a visual representation of the food based on information previously entered by Matthias, regardless of any new cuisine.
For example, sweet taste will produce a curve, and saltiness will appear as a sharp line; if the raw material is seafood, it will generate blue, cream or cheese will correspond to white... Each dish consists of a variety of major flavors and ingredients, and will form a complex image with multiple visual elements in Matthias's system. Matthias believes that this approach allows us to feel and explore the "food's inside" and closer to the "essence of food".
However, all the emotions are based on Matthias's subjective feelings. Some experienced people said: "I feel meals, scenes and music cannot match", while others indicate that "the taste is really not good" and "the taste is complicated".
Matthias is an interdisciplinary artist, live media performer and installation artist from Italy. His project explores the relationship between technology, products through digital art—using digital technology as an essential part of creating or presenting works of art. When starts to make a new project, Mattia will try something very unusual.
About a year ago, Matthias had read an article on Futuristic Recipes and had also come across this book, authored by Filix Tommaso Marinetti, who was regarded as "the first person to explore food in an artistic way".
In the book, Marinetti describes in detail how the artist's dinner overturning traditional dishes and drinks. This is also part of the futurism movement - this movement originated in Italy in the early 20th century.
Specifically, Marinetti regarded eating as a " theater". The visual effects of food, the choice of cutlery, the coordination of music, and the exchange of topics among guests are all important parts of the dietary experience. They all need to be redefined.
For example, Marinetti wrote: "Don't eat pasta because it makes us lazy, world-weary, and lack of enthusiasm". That thoughts seemed incredible at the time had an impact on people's perceptions. Some of them became the prototype of later dietary ideas. Nowadays, people love low-carbohydrate diets and delicate meals, which may can be traced back to the dietary revolution triggered by futuristic recipes.
Marinetti said that his goal is not to enhance the taste of popular dishes, but to express specific ideas about art and society. "In the fast-paced, high-efficiency urban life, eating in our impression is often take-away or fast food. Yet this experience is more like watching a movie with us in the theater and telling them that food can also be Perceived in this way."
This is Marinetti's first time to combine VR with his artistic practice. But integrating VR technology into food tasting is not a new thing. The VTT Technical Research Centre of Finland has used VR to create a more peaceful and enjoyable environment for diners: a picnic under the sun.
With VR, you can also simulate the dining experience at any time - when you don't want to really eat those foods. In 2016, Project Nourished did such an experiment: Through VR headsets, people can see "the thing they want to eat". Aromatic diffusers create the odor of food; bone-conductors simulate the reaction; special tableware transforms the diners' movements into virtual reality; 3D printed food serves as a vehicle for taste and texture. This is a good choice for dieters, people who have difficulty on eating and want to taste new foods.
Marinetti said that the construction of this virtual environment is based on his subjective ideas, but the audience can still find different things in it and create very personal experiences and emotions. "For example, if you are curious, you don't even have to sit in your seat. You can stand up and explore what is behind you or on top of your head. These are hidden experiences."
In some sights, the other two experiencers even became part of the scene. "Like when you are near the seashore, two people are on the peak standing on the seashore." However, there is not much of it. Experienced people also mentioned that the dining environment "more interaction is needed".
The Shanghai Times Media Arts Center considers the experience of the past few days to be an image that can be reviewed at any time, but this plan has not yet produced concrete results. In addition, Marinetti also conceived to use Augmented Reality (AR) - "In this way, we can not only see the actual appearance of food, but also feel the taste of food."
In this project, a chef from Amsterdam, Flavio Ghignoni Carestia, produced 11 meals. Each mixes two or three flavors and ingredients. And they informed us that we should wear VR headset to have meals.
The first thing that appeared was a picture of black and white wilderness. In Matthias' words, "It makes you feel like you are in outer space." The chef and the other two experiencers disappeared together with the dining table. With the sound of music, wineglasses, plates, and other utensils appear in the scene. You can try to touch them with both hands. At the same time, the two hands entering the screen are also covered with the lines and colors corresponding to the scene and integrated into the space constructed by VR.
The first meal is "Japanese Crystalba". It can also be seen from the name that it is made from two kinds of ingredients: Japanese broth and fluorescent protein which is served in a real container – of course. As soon as you go in the scene, it appears to be no different from other virtual vessels. But when you touch it, you can feel it and pick up the real vessel then send food to your mouth.
During the dining process, virtual reality scenes and music will also change. "This is inspired by the cycles of the four seasons. But none of them are figurative landscapes, but are composed of abstract colors and images." Matthias said, "I want to convey an emotion. The black and white picture will make You feel cold, the sea level reminds you of early summer, bright yellow colors and rhythmic music take you to the height of summer... and the flavor of each meal is based on the four seasons."
Mattia uses 3D software to create an interface that allows each flavor group to correspond to a particular shape, color, line, texture, etc., through a series of parameter settings. In this way, the software can automatically generate a visual representation of the food based on information previously entered by Matthias, regardless of any new cuisine.
For example, sweet taste will produce a curve, and saltiness will appear as a sharp line; if the raw material is seafood, it will generate blue, cream or cheese will correspond to white... Each dish consists of a variety of major flavors and ingredients, and will form a complex image with multiple visual elements in Matthias's system. Matthias believes that this approach allows us to feel and explore the "food's inside" and closer to the "essence of food".
However, all the emotions are based on Matthias's subjective feelings. Some experienced people said: "I feel meals, scenes and music cannot match", while others indicate that "the taste is really not good" and "the taste is complicated".
Matthias is an interdisciplinary artist, live media performer and installation artist from Italy. His project explores the relationship between technology, products through digital art—using digital technology as an essential part of creating or presenting works of art. When starts to make a new project, Mattia will try something very unusual.
About a year ago, Matthias had read an article on Futuristic Recipes and had also come across this book, authored by Filix Tommaso Marinetti, who was regarded as "the first person to explore food in an artistic way".
In the book, Marinetti describes in detail how the artist's dinner overturning traditional dishes and drinks. This is also part of the futurism movement - this movement originated in Italy in the early 20th century.
Specifically, Marinetti regarded eating as a " theater". The visual effects of food, the choice of cutlery, the coordination of music, and the exchange of topics among guests are all important parts of the dietary experience. They all need to be redefined.
For example, Marinetti wrote: "Don't eat pasta because it makes us lazy, world-weary, and lack of enthusiasm". That thoughts seemed incredible at the time had an impact on people's perceptions. Some of them became the prototype of later dietary ideas. Nowadays, people love low-carbohydrate diets and delicate meals, which may can be traced back to the dietary revolution triggered by futuristic recipes.
Marinetti said that his goal is not to enhance the taste of popular dishes, but to express specific ideas about art and society. "In the fast-paced, high-efficiency urban life, eating in our impression is often take-away or fast food. Yet this experience is more like watching a movie with us in the theater and telling them that food can also be Perceived in this way."
This is Marinetti's first time to combine VR with his artistic practice. But integrating VR technology into food tasting is not a new thing. The VTT Technical Research Centre of Finland has used VR to create a more peaceful and enjoyable environment for diners: a picnic under the sun.
With VR, you can also simulate the dining experience at any time - when you don't want to really eat those foods. In 2016, Project Nourished did such an experiment: Through VR headsets, people can see "the thing they want to eat". Aromatic diffusers create the odor of food; bone-conductors simulate the reaction; special tableware transforms the diners' movements into virtual reality; 3D printed food serves as a vehicle for taste and texture. This is a good choice for dieters, people who have difficulty on eating and want to taste new foods.
Marinetti said that the construction of this virtual environment is based on his subjective ideas, but the audience can still find different things in it and create very personal experiences and emotions. "For example, if you are curious, you don't even have to sit in your seat. You can stand up and explore what is behind you or on top of your head. These are hidden experiences."
In some sights, the other two experiencers even became part of the scene. "Like when you are near the seashore, two people are on the peak standing on the seashore." However, there is not much of it. Experienced people also mentioned that the dining environment "more interaction is needed".
The Shanghai Times Media Arts Center considers the experience of the past few days to be an image that can be reviewed at any time, but this plan has not yet produced concrete results. In addition, Marinetti also conceived to use Augmented Reality (AR) - "In this way, we can not only see the actual appearance of food, but also feel the taste of food."
Source: Qdaily
https://www.qdaily.com/articles/52354.html
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