Tvedebrink, Tenna Doktor Olsen1; Fisker, Anna Marie1; Kirkegaard, Poul Henning3
1 The Faculty of Engineering and Science, Aalborg University, VBN2 Center for Food Science, Design and Experience, The Faculty of Engineering and Science, Aalborg University, VBN3 Department of Civil Engineering, The Faculty of Engineering and Science, Aalborg University, VBN4 Division of Food + Design, The Faculty of Engineering and Science, Aalborg University, VBN5 Division for Structures, Materials and Geotechnics, The Faculty of Engineering and Science, Aalborg University, VBN
A food design perspective in hospitality studies
In the attempt to improve patient treatment and recovery, researchers focus on applying concepts of hospitality to hospitals. Often these concepts are dominated by hotel-metaphors focusing on host–guest relationships or concierge services. Motivated by a project trying to improve patient treatment and recovery through the architecture framing eating experiences, this article examines, from a theoretical perspective, two less debated concepts relating to hospitality called food design and architectural theatricality. In architectural theory the nineteenth century German architect Gottfried Semper is known for his writings on theatricality, understood as a holistic design approach emphasizing the contextual, cultural, ritual and social meanings rooted in architecture. Relative hereto, the International Food Design Society recently argued, in a similar holistic manner, that the methodology used to provide an aesthetic eating experience includes knowledge on both food and design. Based on a hermeneutic reading of Semper’s theory, our thesis is that this holistic design approach is important when debating concepts of hospitality in hospitals. We use this approach to argue for how ‘food design’ is an overlooked element in hospital eating environments today, and further point at how Semper’s discourse on theatricality can be used to add a more nuanced perspective to future hospitality studies.
Hospitality and Society, 2013, Vol 3, Issue 3, p. 189-210
Hospitality; Hospitals; Meal experience; Food design; Architectural theatricality; Gottfried Semper