FOODAM | Food Design & Art Museum is been founded in 2010 by FOODA – Food Design Association as the first museum in the world that actively investigate languages, productions and imaginaries that constitute the food system.—
FOODAM | Food Design & Art Museum is the prototype of a project in which evolutions in life-style, the role of technology in our world perception , the relational systems between community and culture, the logical processes of grand distribution and information diffusion, the rituals and daily ceremonies are seen through the filter of the ‘Alimentary Acts’.
The museum offers an analytical and scientific overview in the evolution of food design discipline through the production of symbols and products from an aesthetic and social point of view.
Based on the view that relations exist between food, design and the arts: one gives the opportunity for the manifestation of the others. In a world characterised by a surplus of information, there is no such thing as food without design or imagination without product. Food and nutrition, are among the most appropriate subjects for reflection on society. As stated by Gaston Bechelard, “ reality is above all, food.”
This is the objective that FOODA | Food Design Association has set for the FOODAM project: to reflect on reality using the language of food and its systems. The ‘museum’ paradigm is perfectly suited to the classification and analysis of the phenomena linked with Alimentary Acts allowing us to correctly interpret its grammatical, logical, technological, and social attributes, placing a distance between the object, the ‘sign’ and its sense.
The design of ‘alimentary acts’ has a vast cultural and environmental impact, affecting not only the finished food industry, but also underlying processes in the production and distribution of food, as well as its aesthetic, moral and economic implications: the degree of popularity of a fizzy drink in Asia impacts on the cost of the oranges in Europe; the color selected for baby formula has an effect on the national health expenditure of a nation; the graphic layout of the label on food has an impact on CO2 emissions; the shape and taste of the apples we eat depends on the level of understanding and awareness of biological diversity. Our identity and the world which surrounds us depend on what we eat.
At the same time, the application of this concept is pragmatic – bound to the different contexts wherein it is used. The analysis goes beyond the body to the very centre; just as with food: we ingest substances to create culture.