London – Food artist Caroline Hobkinson of Stirring with Knives recently held a banquet exploring how we consume our food.
At the Food is Food is not Food Banquet, guests were encouraged to interact with, and consume, their food in unusual ways. Cutlery was removed from the place settings and piled up in a sculptural form in the centre of the table, and each course was presented with alternative instructions on how to eat it.
Guests were encouraged to inject floating sourdough rolls with filled syringes, to be eaten in mid-air. Jelly was served in Petri dishes, and mint globes were presented inside balloons. Each course required guest interaction, creating a shared dining experience.
‘I was very intrigued by the seemingly random way in which we use cutlery and how, when taken out of context, it seems so surreal,’ says Hobkinson. ‘So I thought, let’s free ourselves from existing formulas on how to eat with forks, knives, spoons and chopsticks, and examine them.’
LS:N Global has previously reported on a growing number of convivial food events that encourage guests to interact and play with the food that is served. For more information, see our Conviviality Culture macro trend.
Look out for our forthcoming Food Futures report, which will be available from The Future Laboratory’s online shop.