A revolutionary workshop by architect and food design pioneer Martin who has focused almost exclusively on the cultural history and development of food design. This concise workshop will explore:

• The sensory perception involved in eating (tasting, smelling, touching, hearing, seeing) and its impact on food design
• Sensory trends driven by technological and sustainable developments
• The consequences of functional and technological aspects, such as preservation, production methods, logistics or AI, on the design of edible products
• Through examples, the necessity of analyzing cultural contexts is demonstrated. A product that does not fit into the everyday culture of a target market or align with foreseeable cultural conditions (lifestyles) will not sell.
• The importance of cultural frameworks: culturally influenced eating behaviors in different societies
• The significance of ecological sustainability for the current and future market with a focus on technology
• The untapped potential of food narratives and food aesthetics