here are all posts tagged as miriam simun...


Future food conjures up images of a magic meal-in-a-pill or a sizzling synthetic steak served up on a petri dish. And with the development of one-stop nutritional shakes like Soylent and the synthesis of the world’s first lab-grown burger, it looks like we’re headed that direction. While these sci-fi fantasies come true are certainly exciting, I can’t help but think all the buzz surrounding these future food fads is tied to our obsession with maximizing efficiency and our well-founded concern with resource scarcity. With that said, when it comes to imagining the future of what—and how—we’ll eat beyond these popular visions, I’m at a loss.

Fortunately, designers have taken up this challenge, cooking up creative solutions for how we can still enjoy food in a changing cultural and ecological landscape. For the epicurean innovator, the food future is very much an opportunity to craft foods + experiences that at once preserve the pleasure of eating, while opening up the space for conversations about conservation, nutrition, and legislation.

My first taste of the future of culinary design came back in October, when I chatted with artists Miriam Simun + Miriam Songster about their futuristic food truck, GhostFood. So, naturally, when I heard about Gizmodo’s Food of the Future: What We’ll Eat Next panel at their Home of the Future pop-up, I jumped at the chance to further feed my epi-curiosities.

I would have loved to just write up a transcript of the evening’s discussion—that’s how unbelievably cool it was!—but because I’m not so sure of the legal logistics of all that, I thought I’d just share a few of my favorite takeaways.

But first, who was there?

Now, I’ll admit that when considering what will adorn dinner tables of the future, I’ve fixated more on the absence of my favorite foods facing extinction [like chocolate!], rather than dreaming of what new foods may come. Knowing this clinging-to-the-past // doom-and-gloom kind of attitude just wouldn’t do, I entered the Home of the Future seeking to open my eyes to the opportunities that follow from scarcity. To my great pleasure, this bunch of forward-thinking designers got right to the heart of this problem straight out the gate.

Given our dramatically changing ecological landscape + increasingly unsustainable agricultural practices, it’s extremely easy to resort to fire-and-brimstone tactics to guilt people into changing their behaviors. But of course, rather than startling us into evaluating our ecological foodprint, shame can make us decide that an issue is much too bummer to talk, or even think, about. Or, it could backfire entirely, setting the stubborn among us firmly on the offensive. Insert here Emilie Baltz’s brilliant bit of insight:

There’s so much of a dogmatic finger wagging—that this is bad and you need to change your habits. We do need that to a certain point, but that doesn’t create sustainable behavior change going forward. Sustainable behavior change happens when you are excited to do something and you want to go forward because of that.

Here’s where marketing + design can serve as culinary catalysts to ignite the enthusiasm needed for change. And with that, enter Team Critter Bitters. Their pitch: “Cocktails won’t save the world, but eating bugs could.” Now there’s a hook! Insects are undoubtedly a great + sustainable source of protein. Plus, they’re already commonly consumed in cultures across the globe. Nonetheless, for many of us [myself included] that ick! element still remains. With some experimenting, however, Julia Plevin + Lucy Knops have distilled those bitter critter feelings into a more palatable and fun form, creating cocktail bitters out of crickets.

Photo borrowed from SVA Products Design.

With an ingenious stroke of re-branding, the duo have transformed the gross-out factor into one that has that kind of cool cachet that makes the hip + in-the-know ask for a healthy dose of cricket in their next Old Fashioned. As Knops notes: “When you talk about eating insects it stirs up a lot of innate fears. So it’s interesting to see people one minute saying, ‘I’ve never eaten an insect. I can’t imagine doing it.’ And the next minute, they’re trying the bitters and have crickets in their mouth.” And that’s huge!

Projects like Critter Bitters help us imagine an exciting, and decidedly non-dystopic, future where we can choose to eat bugs—and whatever other seemingly bizarre concoctions—like it’s no big thing. What’s more, this enthusiasm can spark conversations about alternative sources of nourishment from a place of curiosity + exploration, and get us thinking about wow can we continue to tinker with sustainable resources to cook up new and interesting experiences.

But re-inventing existing resources is only one player in the evolving gastronomical landscape. Obviously, we can’t talk about the future of food without considering the role of technology. Sure, we could have a whole conversation here about engineered foods or revolutionary farming practices, but what interested me more from the evening’s discussion was how advancing technologies will change the way we eat. Much of the buzz around technological innovation is in some way tied to its time-saving potential, delivering services and information as quickly + efficiently as possible. But [at the risk of sounding completely cliché] the point of all that time-saving is to make room to enjoy the finer things in life… like, say, food!

As Miriam Simun insightfully pointed out, there’s a huge difference between sustenance and enjoyment, and that difference is in culture—in those time-honored rituals of hearth + home. Simun elaborated:

We used to have much longer rituals around food, and in other parts of the world these still exist—the one-hour coffee, the three-hour feast. So how can we think about design and make use of our senses to create the kind of dining experiences that we would want?

Okay. So when it comes to how technology can best serve food, fast + efficient won’t cut it. But when it comes to design, here is an extraordinary opportunity to elegantly engineer emerging technologies into dining. Updating our rituals surrounding food may just be the sort of enthusiastic kick-in-the-butt we need to actually put all that time-saving to good use, inspiring us to sit down, eat, and enjoy.

Left: Direct Olfactory Stimulation Device created by Miriam Simun, 2013. Right: Lickestra created by Emilie Baltz + Carla Diana, 2014.

Artists like Baltz and Simun have found their way into this brave new territory, using technology to explore new ways of engaging with our senses to design unique dining experiences. Drawing its design from insect antennae, Simun’s Direct Olfactory Stimulation Device [DOSD] caters to the diner’s sense of smell, delivering specially manufactured fragrances straight to the nose through a 3D-printed headset. This sleekly designed prosthetic has elegantly refashioned the way we eat by effectively altering, or even enhancing, the wearer’s perception of flavor by emphasizing the role of olfaction.

And while taste + smell are well-documented players in giving a flavor its particular punch, foodie pioneers are now playing with sound to create aurally-enhanced tasting experiences. Baltz’s Lickestra, for instance, adds a musical spin to a dearly-beloved treat: ice cream[!]. Conductive cones allow ice cream consumers to make sweet music with every lick, as each stroke of the tongue triggers different baselines and tones. Each taste provides a new opportunity for exploration and discovery, adding a new degree of attention + appreciation to one of our favorite pastimes.

With all that said, I thought I’d leave you here with a rhetorical-type question Emilie Baltz posed, which is: What does it actually mean to feed ourselves? We as a species have evolved past the point of simple survival, so our rituals around food now extend beyond the necessity of hunting + gathering into the realm of gastronomical pleasure. Suffice it to say, how we follow that trajectory into the future to find new forms of entertainment + engagement has more than whet my appetite, readying the future foodie in me with a HAPIfork in hand and my Moon Boots nearby.


Photo opp from the Home of the Future. Behold your future kitchen to the left + Future Food panelists to the right!

GhostFood: a Taste of Your Foodie Future

Artists Miriam Simun + Miriam Songster have teamed up to bring a taste of the future to the streets with GhostFood: a food truck dishing out a menu centered on three familiar foods facing extinction—cod, chocolate, and peanut. This participatory performance piece, commissioned by the Robert Rauschenberg Foundation for Marfa Dialogues/NY, is designed to promote a dialogue around climate change by imagining how we may come to eat in the not-so-distant future when our favorite foods are in scarcity.


When we eat, what we are actually “tasting” is the synthesis of taste, smell, and texture—a fusion that collectively creates the food’s flavor. Drawing from this basic physiology, Simun + Songster have designed a 3D-printed headset that dispenses specially manufactured fragrances that—when combined with an edible textural analog—conjure up a taste + flavor reminiscent of these endangered dishes. So as you munch on flaky cod-substitute, your nose is fed the fragrance of the fish. On fashioning this future dining experience, Simun says:

We are creating this experience where you’re eating these foods, but you have to wear this special device and you’re not eating very much. It’s this interesting thing—an instant nostalgia for what you have right now. Because we welcome people into this near-future experience where this is the way you eat peanut butter or this is the way you eat cod and this is the only way it’s available.

With prices on the rise, foods that were once cheap mealtime staples are experiencing the economic effects of scarcity. But behind the ever-increasing price tags lie real-life species that are under ecological threat as their habitats have turned hostile. The GhostFood menu draws from at-risk species across three ecosystems: ocean, grasslands + rainforest.


Overfishing aside, our climate-changed oceans have created uncomfortably warm waters for cod—nearing the top of cod’s livable temperature range—while changing currents have led to depletion of their nutrient-rich food sources. Up on land, seasonal changes in rain + temperature patterns have created prime conditions for toxic molds to flourish on our favorite crops, including corn, wheat, and peanuts. And with rainforests bearing the burden of deforestation, drought, and rising temperatures, the world’s cocoa supply is also at risk as cocoa trees are unable to beat the heat, not to mention the rise in disease and pests due to devastating disturbances in ecological order.

By creating this fundamentally different // highly ritualized dining experience, GhostFood innovatively takes these species off the supermarket shelves, challenging tasters to place each food in its ecological context. As Songster explains:

Certainly there’s an intention for this experience to have some emotional resonance—and hopefully through that resonance people are able to think about the species from an emotional perspective. We’re giving people this very hands-on, me-centered experience of eating and smelling—because it doesn’t get more personal and self-involved than actually eating. And yet we’re also hoping that the emotional impact of the experience will allow people to step back and actually think about the species as not just food.

The quasi-apocalyptic aside, these foods were carefully curated based also on their place in the North American diet—each dish made all the more poignant + pungent by its familiarity. Interestingly, the fragrances of these dishes are fed directly to your nose, appealing to your olfactory sensibilities, which are intimately tied to memory. The region of the brain responsible for sensing scent—the olfactory bulb—is actually a member of the brain’s limbic system, which plays an important role in long-term memory + emotional life. Songster adds:

There’s a historical memory in the experiences of eating these foods, which makes them more meaningful for people. But it also creates a little bit of friction between what you’re eating now and what you remember eating. We’re mimicking these foods, but we’re not necessarily trying to create an exact replica. We know that there is going to be a gap there and that gap is part of what this opening is about—to ask, “What is it like to eat this way?” And to think to yourself that it’s sort of the same, but it isn’t really the same—there’s something both exciting about it being different, and also maybe sad about it being different.

But beyond the emotional, this familiarity supplies a necessary frame of reference for this out-of-the-ordinary culinary experience—a gastronomical anchor to our present-day // everyday reality. By simultaneously imparting excitement for possible foodie futures to come, while providing a taste [or lack thereof] of what diners stand to lose, the GhostFood experience distills the conflict that comes with progress. “Augmenting reality and simulating things is a popular way to go in terms of technology today,” Simun notes. “So all of that came together into this device that would use our olfactory sense to compensate for the species that we are losing due to other decisions that we make.”

GhostFood scent-sensing headset device: "There’s a certain interest in biomimicry—looking to nature to think about models for how we can build different technologies: what if we were inspired by an insect's way of sensing smell—and also sensing the world—to create this device that is wearable and also maybe beautiful?"

GhostFood scent-sensing headset device: “There’s a certain interest in biomimicry—looking to nature to think about models for how we can build different technologies: what if we were inspired by an insect’s way of sensing smell—and also sensing the world—to create this device that is wearable and also maybe beautiful?”


Given the basic physiology of flavor perception, creating effective food + flavor combinations posed an interesting challenge. Early in the project, Simun + Songster consulted with scent experts at the Monell Chemical Sciences Center, later teaming up with flavor + fragrance company Takasago to engineer the GhostFood aromas evoking the flavors of these phantom dishes. Songster laughs, “When we went to meet them they had some of their bigger perfume brands on display—for example, Victoria’s Secret. Meanwhile, we’re asking them to do the smell of fish!” Creating the GhostFood flavors posed an interesting challenge for the group based on the physiology of flavor perception.

An inevitable consequence of any simulation is its imperfection—its ability to only approximate and not replicate the real thing. And, to me, that is the real beauty of GhostFood’s design. Food fragrance is typically perceived both through the back of the mouth—retronasally—and directly through the nostrils—orthonasally. In fact, certain odor molecules—including chocolate—activate different parts of the brain depending on whether they are delivered through the mouth or through the nose. However, the GhostFood device only feeds scent through the orthonasal route, creating an interesting neurological // physiological experiment, while viscerally highlighting that GhostFood is indeed a simulation of a well-known + well-loved epicurean experience and not the real deal as we know it now.

Perhaps most exciting of all is GhostFood’s unique take on the edible future that goes beyond our favorite sci-fi forecasts for the future—those bare-bones // on-the-run pastes + pellets. Instead, Simun + Songster creatively re-imagine the future of not only our food, but also our culture, highlighting how the innovations of a very tangible future stand to re-invent the rituals of hearth + home. Simun shares:

In a way it is sci-fi because we’re using 3D-printed technology and we’re using signs and the language of the future. But in other ways we’re doing the polar opposite: we’re making eating even more complicated and even more sensorial and even more multi-faceted than all these other dominant visions of what food is in the future—where it’s just a pellet or a paste or an injection and you’ll never need to eat again—which only look at the role of food in human life in a very singular, small way.

For a firsthand taste of the future, find GhostFood in a street-parked food truck near you! On what to expect, Simun slyly mentions: “We have GhostFood staff that we’ve hired to run the truck… our food is unique so our staff is trained in a special way too. Just as we imagine eating to be different in this GhostFood future, we imagine service to be different also.”


GhostFood makes its premiere at Pop Up Place for DesignPhiladelphia 2013’s benefit launch party // October 9th 6-9 pm. And be sure to catch the truck as it hits the streets for Marfa Dialogues/NY: October 11th 6-10 pm, October 12th 12-6 pm, and October 13th 11-4 pm @ Gallery Aferro, Newark, NJ // October 15th 6-8 pm @ Robert Rauschenberg Project Space, New York, NY.