00:06 We are interested in working
00:08 on anything that has to do with the bio world, with biomaterials.
00:11 On the other hand,
00:13 we are also interested in anything that involves applied food design.
00:17 We have spoken to the artist Elsa Yranzo,
00:20 who works on design and food
00:23 and, when we spoke to the Basque Culinary Center,
00:26 we saw the possibility of using a tool for speculating about the future
00:30 to carry out a collaborative project.
00:34 It has been studied and shown more and more
00:36 how the relationship with our diet can affect our physical and mental well-being.
00:44 So, one of the big problems that can be seen nowadays
00:48 is high sugar consumption.
00:50 We have approached this from a scientific perspective
00:52 to see which strategies we can use to reduce our sugar consumption
00:57 so that people still like the products or dishes.
01:01 Fooling people. Yes, to a certain extent.
01:05 How can we get consumers to eat a product
01:08 that has less sugar but that they still perceive as being sweet?
01:13 And we have taken this to the more artistic side of things.
01:19 We have made the jelly baby our centrepiece.
01:24 A little bit because we know that jelly babies have a certain historical,
01:28 anthropological connotation, a bit like a reward, haven’t they?
01:31 And in the end, if you look at it objectively, I don’t know if it’s a prize or a punishment,
01:35 because jelly babies in the end are sugar or pure sugar.
01:39 So, we wanted to play with this concept of jelly babies.
01:42 And see how by using multisensory strategies
01:46 we can somehow fool the brain
01:49 so that we continue to perceive things as being sweet
01:51 and not having any sugar or not having as much sugar as we would think.
02:00 My colleague Elena is an expert on the sensory aspect.
02:04 I’m more an expert on the gastronomic side.
02:08 When it comes to developing a product, in this case we are going to develop 5 jelly babies,
02:12 each one has its own texture, flavour, aroma and colour.
02:18 Maybe the sound isn’t important.
02:22 I like this because it’s not that we simply just take a decision, do this and that’s it.
02:28 Sometimes we have to negotiate.
02:31 This thing between science fiction…
02:34 There needs to be this debate, and little discussion.
02:38 - I’d try this one and this one.
02:42 - It’s heavy, isn’t it?
02:44 - Yes, yes.
02:45 - It’s dense.
02:45 - With this you’ve eaten enough.
02:49 - How about this one?
02:50 - It’s a nice Culinary jelly baby.
02:54 We have decided to give shape to the five types of jelly babies
03:00 that we are going to offer on certain specific days of the exhibition.
03:03 The Basque Culinary Center is going to deal more with all the organoleptic aspects,
03:08 but we are going to do all the formalization work from here.
03:12 We are part of the association called Food Hack Lab.
03:16 So, we are always involved in food design.
03:22 It’s been really interesting to explore the formal side that jelly babies have
03:27 with regard to their texture, toughness, shapes, sizes…
03:31 We are now making small prototypes with plasticine
03:33 and then we’ll make the 3D print molds.
03:48 Now this one has to go really smoothly.
03:51 It has to melt.
03:53 The green jelly baby has lime and ginger,
03:57 and the pink one has vanilla.
04:03 Here are the five different jelly babies.
04:07 First, we have established two extremes;
04:10 which is the pink jelly baby and the green jelly baby.
04:14 The pink jelly baby
04:17 is the one that people are apparently going to perceive
04:20 as the sweetest jelly baby.
04:22 And on the other hand, with the green jelly baby
04:25 we are trying to achieve the complete opposite,
04:27 so that they perceive it as being the least sweet jelly baby.
04:30 But what happens?
04:31 That in its composition, this is the jelly baby
04:35 that has a high sugar content.
04:38 And in contrast, the pink jelly baby
04:40 is the one that has no sugar.
04:47 We have all been told that it’s bad,
04:49 but why is it bad?
04:50 Or, how can we do this?
04:51 Why don’t we stop doing it if we know that it’s bad?
04:54 What is it in the meantime that makes it so difficult for us to give up sugar?
05:00 We often perform studies, but this knowledge doesn’t reach the general public.
05:03 So, what we want to try and do is
05:05 to see how we can transfer this to an exhibition, which people are going to pass through,
05:09 and by providing small practical examples with something really visual and striking,
05:15 to try and ensure that these people take a message home with them.
05:22 The installation consists of this sugar cube.
05:26 Well, it’s a detox clinic for sugar addiction.
05:32 The participant is going to go into the clinic, and we’re going to provide a welcome
05:37 to all this with a really fake tone.
05:40 Dystopia, confessional and utopía.
05:43 In this dystopia there is a waiting room where there will be these chairs.
05:47 Since it’s a company and as such,
05:50 this logo is going to be almost everywhere.
05:55 After this waiting room you would pass through to the confessional
05:59 where you are going to answer some tests on your own,
06:01 and you are going to provide a self-diagnosis of your sugar addiction.
06:06 After this you would pass on to the cure zone,
06:08 which is a large pink corridor that smells of vanilla.
06:13 And here we give you a bit of a didactic explanation
06:15 about how different multisensory agents like colour, smell, shapes and textures
06:22 can change and modify you perception of sugar.
06:25 When you finish with the cure zone you will come to the remedy zone,
06:29 which is a dispenser with the different jelly babies that we have designed
06:33 and, depending on your type of addiction, you will find your remedy.
06:40 Sugar Detox Clinic is a work that needs to be considered
06:44 from the viewpoint of speculative design.
06:47 Unlike industrial design,
06:49 which tries to find an answer to solve a problem or a need,
06:54 what speculative design does is to open up this problem or need.
06:58 In this case, for example, the over-consumption of sugar in ultra-processed food,
07:03 and seeing in what we define as a problem what lies within this or what it is related to.
07:09 What speculative design does is not to provide answers,
07:11 but to broaden or make an issue of the questions.
07:17 For us art is a medium for reflecting problems and situations in contemporary society,
07:29 because art serves to go to or imagine different scenarios.
07:38 We want to show this because we believe in it
07:41 and because we think that this is one of the powers of art.
Tabakalera 10
10:15
Tabakalera | Larruak eta izurrak
01:12
Tabakalera | ACTS - Máquinas de ingenio
03:22
Tabakalera | ACTS - 2020-2022 08:59
Tabakalera | ACTS - C. El punto justo del conflicto cognitivo
09:35
Tabakalera | ACTS - Compost Computacional
09:30
Tabakalera | ACTS - Exografías
10:44
Reconstrucción
09:00
Tabakalera | That Time
01:10
Tabakalera, el camino recorrido 11:14
Tabakalera | Julio Le Parc
01:08
Tabakalera | Evil Eye 00:40
Tabakalera | ACTS - 2020-2022 - promo 01:08
Tabakalera-denbora | Vincent Maraval
09:44
Tabakalera-denbora | Uxue Alberdi
08:14
Tabakalera-denbora | Ted Hope 08:53