Dr Vaiva Kalnikaite tells us about her creativeConf Cambridge workshop.
I am the founder of Dovetailed, a user experience, industrial design and innovation studio based in Cambridge and I lead a group of talented designers, scientists and makers who create novel physical and digital experiences. I am also a visiting senior fellow at UCL and have also worked on projects for Microsoft, PARC and GE.
Recent projects that have been covered by the international media include: “hats that highlight the presence of nearby surveillance cameras”, “a novel approach for edible 3D printing”, “mobile toolkits for sensing in a city”, and "creating technologies for large-scale public visualisations.”
I am a big fan of gadgets, particularly ones that enhance dining experiences, and I use our studio’s recently renovated kitchen as an excuse to test and prototype these.
I ran a session at one of Software Acumen’s other conferences last year and Steve O’Connor asked if I would be interested in being involved with creativeConf Cambridge so naturally I said yes!
I think that the conference will provide a great opportunity to challenge people's perceptions of creative dining and introduce people to new technology.
The workshop is aptly called “Creative Cooking and Dining” and over the course of the session we will explore the concept of creativity in the kitchen. We will consider each sense: taste, sight, sound, smell and touch in terms of how they affect our perception of a dish.
For example, we will explore how food can be made to taste sweeter without sugar or more savoury without salt. We will discuss the ways these more experiential techniques affect creativity in personal and professional kitchens and how they will pave the way for the future of food.
Participants will also be given an opportunity to design and 3D print their own personalized cocktail!
We love talking about food, we love cooking, sharing and enjoying it. What we expect from a great dining experience may vary, but besides taste, we all engage a range of senses that influence how we experience food.
We will look at how our different senses (taste, sight, smell and touch) can influence our perceptions of a dish and we will look at how these perceptions can be used when cooking for pleasure or professionally.
We want to encourage participants to creative when cooling and be more experimental when it comes to flavoring whether cooking for pleasure or for a living. We also want participants to have some fun!
Tickets are on sale now. Prices rise periodically as creativeConf Cambridge draws closer, so book now for the best price!