As Marije Vogelzang writes on her website about food, “It’s all about humans. Food is simply used as a tool to interact, explore, engage and enjoy.” For many years Vogeizang, who has a background in design has created work both for clients and on her own that explores the relationship of design and food.
One project she did for Droog Design in the Netherlands was a holiday dinner, where she created an “intervention” experience.
To create a new experience, she used a table with a tablecloth, but the cloth was suspended in the air with slits in it. Participants had to sit with their heads inside the space and their bodies outside. The setup suggests being inside of a tent or under a blanket, which creates an intimate setting.
Due to the setup, the dinner guests were actually physically connected. If someone moved or pulled on the cloth, the person next to them would feel it also. The visitors did not know each other beforehand, but the experience worked to connect them and feel as though they were in something together.
At the event, the food was served in pairs in order to to support sharing. For example, one person was served a two slices of melon on a plate while the person accross was given slices of ham on a similar plate. The participants without direction began to share their food.
The project was recreated in Tokyo in 2008, and the visitors to this dinner also engaged in the experience. For this setup, everyone was given a scissors so that they could cut themselves out of the design at anytime if they wanted.
Some of Vogelzang’s other projects involve large conveyer belts of food on tables, and the relationship of storytelling and food. More of Vogelzang’s projects can be seen on her website.
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http://www.marijevogelzang.nl
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