Evolution of the Omnivore

What effect will the rising temperatures have on the production of common foods? What would happen if we put the invasive species on the menu? Are the tomatoes we can find in the supermarket advanced pieces of technology or still products of natural processes? And could a plant become a brand? Can we hack our brain’s performance with my lunch? What would be the perfect meal in a fast-food world? Can fast food be personalized to our taste? Or could food become medicine? Could we, literally, eat our way out of our problems? And what would that taste like?

Evolution of the Omnivore: an Experiment of Speculative Gastronomy is a project by food design studio THE EATELIER and creative chef PIPPENS, in which they aim at revealing and mapping emerging trends in human diets within a rapidly transforming planet. The project’s intention is to reflect on current problems affecting food production and consumption, and to propose a vision of how human alimentary habits and diets could look like in the future.

Evolution of the Omnivore: an Experiment of Speculative Gastronomy is based upon three main areas of intervention (climate, technology, and pharma-medical) and it uses these categories to expand the common definition of omnivore species to include the ecological, social, and biological complexity of eating in the 21st century. As a consequence, three diet profiles are proposed. The output of the research will take shape as an 18 courses dinner-event during Dutch Design Week 2019 in which guests will be able to experience and taste The Eatelier’s and PIPPENS’ interpretation of the future of food.