LAUNCH NEW WEBSITE FOODPAIRING.BE

With proude we present you the of launch our free accessible foodpairing website which contains now 80 food products and their pairs.

- FOODPAIRING -

“Food combines with each other when they have major flavour components in common.”

A list will be made of 250 food products each with their major flavour components. By comparing the flavour of each food product eg strawberry with the rest of the food and their flavours, new combinations like strawberry with peas can be made. The way to use is, is just to select a food product like strawberries. You will get a plot where you have strawberry in the middle surrounded by other food products. Take one of those other food products and try to make a new recipe by combining those two. The more flavours food products have in common the shorter the distance between the food products.

- FOOD IS INTERCHANGEABLE -

A food product has a specific flavour because of a combination of different flavours. Like basil taste like basil because of the combination of linalool, estragol, …. So if I want to reconstruct the basil flavour without using any basil, you have to search for a combination of other food products where one contains linalool (like coriander), one contains estragol (like tarragon),... So I can reconstruct basil by combining coriander, tarragon, cloves, laurel. The way to use it is to take from each branch of the plot one product and make a combination of those food products.

- REMARK -

This is just a tool to inspire you. You still need as a chef the craftsmanship, the experience,…to translate this inspiration into a good recipe. It is not only mixing two components together. The balance between the two is important.

Good luck!

[+ website]

Send us your foodpairing recipe:
[recipe@foodpairing.be]

IX GASTRONOMIC CONGRESS AT SAN SEBASTIAN

Food for design will be one of the lecturers at the 9th gastronomic congress in San Sebastian together with the belgian top chef Sang Hoon Degeimbre of L'air du temps. This congress hosts some of the top chefs in the world like Ferran Adria, Grant Achatz, Quique Dacoste, Martin Berasategui, Wylie Dufresne, Joan Roca, Sergio Herman, Peter Goossens,...
At the congress we will launch our free accessible foodpairing website which contains now 80 food products and their pairs. We are also preparing the lauch of 2 innovative products. So if you want to be part of these revelations, subscribe for this congress. We will give our seminar on Thursday the 22th of November at 16:30.

Many thanks to Jean Paul Perez for the support!

[+ Congress program]

M[EAT]ING 002 -- FOODSCAPES

FOODSCAPES is a new initiative of "Food for design".
The objective is to inspire new uses for food materials and provoke new applications within a design context. Most experiments were born purely out of curiosity to see what happens when... without any attachement to products yet. Just new recipes for both old and new materials. The outcome is a feast of surfaces, textures, colors and other sensorial elements, using a large palette of food materials. So please take a seat and have a bite!

[+ more]

MG SEMINAR BELGIUM

This seminar is organised by the innovation and knowledge centre of food for every one who is interested in food science, technology and cooking processes. This can be chefs, scientists, recipe developers, foodies,...
The guest speakers tell and demonstrate how food science and technology can inspire gastronomy.

[+ programme ]

NEW MG RECIPES by food for design

Recipes made for the magazine of Cnudde. Some new applications with Sosa ingredients.

Recipe 1: eatable pouch with caramelised abricots, mousse of chestnuts and vanilla, gelle of brown rhum

Recipe 2: Baked chocolate with pine apple infuse, cocoa croquant, sauce of toffee, chocolate frangipane without eggs, ice-cream of nuts

[+ Cnudde]
[+ Photographer]

MOLECULAR GASTRONOMY

Food for design wants to inspire people on food design, food science, molecular gastronomy,… That why we support and help to organise Seminars Molecular Gastronomy in Belgium, that will start at Katho university, Roeselare, Belgium. For the first seminar on 20-11-2006 famous scientists like Peter Barham, Jorge Ruiz, top chefs from restaurants ‘In de Wulf’, ‘L’Air du temps’ will participate. For more information >> info@foodfordesign.be

MANIFESTO

WELCOME

Food for design wants to be an open non-profit source for design, food and science cross-over.

::FOOD for design::
The first aim of this project is to explore and understand the physicochemical properties of materials / ingredients and apply this under-standing when designing.

::food for DESIGN::
A different way of thinking : abandoning the role of "creator" and "descending" to the role of a participant playing within the rules of an experimental process. All experiments come into being as a result of self-formation processes.

::food FOR design::
In exploring the materials the main focus lays on the food as in exploring the structure the primary focus lays on the process. The goal of this cross-fertilisation project is to add more senses / experience to design, it is a way of sustainable, random, natural thinking to in-spire others, giving food for the future.

[Bernard Lahousse] x [Lieven De Couvreur]