Food goes to the stomach, but it can also activate the brain and can rouse strong memories and emotions.

Hosted by Marije Vogelzang
Presented by Nutrisa

After 18 years of experience with food projects, Dutch eating designer Marije Vogelzang has developed a set of seven areas that can be helpful to communicate the potential of connecting food & design. They can be used as a tool to inspire designers and creatives about food, to show people in the food world about the possibilities of creative thinking and to explain the discipline to a wider audience.

Eating design is a largely unexplored area with an endless amount of possibilities that might not be obvious at first glance. ‘Food goes to the stomach, but it can also activate the brain and can rouse strong memories and emotions.’ Chefs are focused on the mouth and mainly restrict themselves to flavours and textures on the tongue. A human’s body is fully equipped with sensors and senses some of which are extra sensuous, like for instance the mouth and lips. When the tongue touches the food, the food touches the tongue as well. It is a subtle haptic experience.

Take Away

What if we use food, the act of eating and touching in a merge between a massage and an eating experience to awaken the senses in a full body experience where the mouth is the central focus area? In a broader sense the experience suggests to re-value simple actions as touching and being fed, consciously experiencing tactile impressions in- and outside the mouth.


You can register for all breakout sessions during the event in Frontón México from 08:00 – 09:30, from 11:30 – 12:00 and from 13:30 – 14:00. Please note, spaces for this specific breakout session are limited. If you would like to join, make sure you register on time. First come, first serve.