Evoking Memories with Smell | Health Concept

Smell a memory kit

JWT Singapore has teamed with global fragrance house Givaudan to create a first of a kind bespoke “Smell a Memory” kit – a unique innovation that harnesses the power of scent to evoke emotional memories among Alzheimer’s and dementia patients.

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Supermarkt Proposal | Beyond Basic by NL Architects

NL architects, Sanaya Park Lane SupermarketNL architects, Sanaya Park Lane Supermarket

Supermarkets, we go there to do our groceries, in some countries we can even buy make up and clothing but it is al very basic. Most of the time or actually almost always, it doesn’t really look attractive and it would be weird to talk about “architecture“. Amsterdam’s architect agency NL Architects is developing a new kind of supermarket. A supermarket that goes beyond its basic function. The architects are creating a green roof with a rice padded construction by sinking down the supermarket itself to a lower level. This supermarket will be constructed in Sanaya Lane Park in China.

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The city from another point of view; Slum tourism

Gangtourism Los Angeles Kibera

Crossing the streets of Los Angeles with a gangster, eating from bins with a homeless guy in Prague. It is a new hype in tourism; reality-tourism. 
I am not talking about normal tour guides, the one you will recognize by her umbrella, or the earplugs you will have to wear to translate what she is saying. I am talking about slum tourism. The guides I am talking about are homeless people. The guides can tell everything about the neighbourhood and the way they have lived there for years. He will probably show you the bridges under which he has slept and the places where he normally looks for food. You can ask them al kinds of questions, they don’t care and are not ashamed to answer intimate questions. It are not only homeless people, you can also do a tour with a former member of a gang. They will show places were fights or shootings have taken place.

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De Tostifabriek – Passionate City Farmers

de tostiefabriek

Is making a tosti* as easy as it seems? Nowadays most people who live in city’s are cut from the food process. We don’t know how our food is made, because we just buy most of our groceries at the supermarket. De Tostifabriek, is a concept that wants to explore how hard or easy it is to make a real tosti. They are taking control of the food process. Bread, cheese and the ham. To make all the ingredients, they are going to build a real farm. It will take 7 months for the grain to grow and in the meantime they are milking the cows and caring for the pigs.

The “factory” will be build in the center of Amsterdam. People from the city can see the process of making the tosti by making a visit to the factory. In this way they want to rebuild the connection between urbanites and food. I think there are a lot people who are thinking about the origin of their food, but there is still a majority who really is cut of the food chain and don’t really know where their food comes from and how it’s made. This is a good initiative to bring this whole process to one place and give transparency on their own food chain.

*(toast ham and cheese)
Movie (Dutch)

de tostifabriek bouwplan

Source: Tostifabriek

 

3D printing meets architecture

kamermaker DUS

landscape houseIn september I read an article about Dutch architecture firm DUS. They have made the first mobile 3D printer with the capacity to make inhabitable pavilions. In this way architects and designers are able to work on site. Sounds great, but it gets better. Last week I read an article about architect Janjaap Ruijssenaars, who is going to print a whole building called landscape house, inspired by nature. Looks like 3D printing is opening new doors for architects. With the 3D printers they can make different architecture considering the form and materials. What could this mean for the future? Maybe we could make more ‘Fitting buildings” to use all the space we thought was useless. What do you think, would love to hear your opinion about this.

Source : DUS | UA

The influence of environment on food – Magnum – Bompass and Par

The infinity pleasure pod is based on the results of the academic paper published by professor John Edward.  The finding of the research was : The environment in which you eat has a considerable impact on your perception of taste. His team at Bournemouth University discovered that the same dish, chicken à la king, tasted different depending on where it was consumed.  The dish was tasted in ten different locations, including a school, a care home, an Army base and a swanky restaurant. The more salubrious the surroundings, the higher the score: in the posh joints, it was rated as moist, tasty and filling, while in one of the dives, it was perceived to be claggy, dry and disgusting.

Bompas and Parr curated the infinity pod: The Infinity Pod tracks reactions such as pulse, heartbeat, skin elasticity, skin tension, swallow reaction and basic facial expressions and turns them into code, which is analysed and used to generate a digital artwork that is projected onto the interior of the pod in a shifting kaleidoscope of form and colour. It is the opposite of the research, because in this case, the environment reacts on the food. You can find the infinity pod in the Magnum concept store.

Of course this pod is just an attraction for shoppers and it will give Magnum some attention. But the information of this academic paper is very useful for the food industry. Saying you could let customers “feel” like they are getting higher quality food than they actually do. Who knows what further research shows. Maybe it is possible in the future to guide the brain of your customer just by clever decorating

Design the new business

So this documentary is all about service design thinking. I have read the book “this is service design thinking”, it is very interesting and we are working with it at the academy. This docu gives you a sneak peak in what I am learning at international lifestyle studies.

This film is a Zilver Innovation initiative, and was created by 6 students from the Master in Strategic Product Design at the TU Delft in The Netherland

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