Immersive Gastronomy Experience
VR headsets, hand tracking, motion tracking, custom software.
2018
The Aerobanquets RMX is a series of immersive dining experiences focussed on taste perception.
Loosely based on the Futurist Cookbook, the (in)famous Italian book of surreal recipes and fantastical dinners published in 1932, the project is a multi-sensorial journey experienced in Mixed Reality.
Part manifesto, part artistic joke, the Futurist Cookbook is a collection of recipes, experiments, declamations and allegorical tales: here are recipes for ice cream on the moon; candied atmospheric electricities; nocturnal love feasts; sculpted meats.
The Cookbook is a provocative, visionary work on the future of nourishment, which well ahead of time touched on issues of post-capitalistic societies and labor that are so relevant to our times. Every society and era has a distinctive way of preparing and consuming food, and the Futurists were among the first artists to envision novel ways of approaching food based on the technological transformations of modernity.
How will augmented technologies revolutionize food consumption in the future?
In which ways do embodiment and memory influence our experience of food? How is perception processed neurologically by our brain?
The way we construct our reality is always a negotiation between our senses and what our brain is making of the environment around us. In its essence, the Aerobanquets RMX is about reframing our perceptions and changing the way we experience food.
It is not only a transformative experience, but a tool to reprogram our senses, they way we perceive. – Wall St. Magazine
The Cookbook is a provocative, visionary work on the future of nourishment, which well ahead of time touched on issues of post-capitalistic societies and labor that are so relevant to our times. Every society and era has a distinctive way of preparing and consuming food, and the Futurists were among the first artists to envision novel ways of approaching food based on the technological transformations of modernity.
In which ways do embodiment and memory influence our experience of food? How is perception processed neurologically by our brain?
The project was produced with the help of a Research and Production 2018 grant from the Chronus Art Center Shanghai, China.
Press:
Wall Street Magazine (EN)
NY Times Magazine China (CN)
Creative Applications (EN)
ArtTribune (IT/EN)
Appearances:
Chronus Art Center, Shanghai, Spring 2018
China Rendez-vous – Liquidity, Sanya, Winter 2018
Awards:
Lumen Prize 2018, People’s Choice Award
