Emilie Baltz: Designing Multisensory Food Experiences

Emilie Baltz, author of the "Love Food Book," presents her innovative work exploring the intersection of food, art, and sensory experience. This 2014 PSFK talk delves into projects like "Play," a provocative bar in the Museum of Sex featuring interactive cocktails such as "Paridolia" and "Crush Porn." Baltz also discusses an immersive dining performance at Monkeytown, where diners experienced magnified ingredients and their own skin. She introduces "Lickstra," a food tech project involving conductive ice cream cones that trigger music, and details a food design program in France focused on understanding and creating within culinary ecosystems. 📑 CHAPTERS 00:00 Intro & Love Food Book 00:47 Play Bar & Provocative Cocktails 02:57 Interactive Dining Performance 04:04 Lickstra: Licking Ice Cream Orchestra 05:30 Food Design Program 📌 KEY INSIGHTS ▸ "Emilie Baltz curated the "Love Food Book" by inviting chefs and mixologists to define love through contemporary aphrodisiacs." — Emilie Baltz (0:18) ▸ "The "Play" bar, housed in the Museum of Sex, offers a curated space with experimental cocktails like "Paridolia," which encourages public, sensual interaction by licking a viscous substance off a plate." — Emilie Baltz (0:47) ▸ "An interactive dining performance at Monkeytown residency involved diners eating inside a four-screen video cube, experiencing 220x magnifications of their meal's ingredients and even their own skin." — Emilie Baltz (2:57) ▸ "The "Lickstra" project, a licking ice cream orchestra, uses conductive cones to trigger musical tracks when licked, allowing users to play with food and each other." — Emilie Baltz (4:16) ▸ "Baltz launched a food design program through the School of Visual Arts in France, focusing on understanding and creating within France's food ecosystem." — Emilie Baltz (5:33) ❓ FAQ Q: What is the "Love Food Book" by Emilie Baltz? A: The "Love Food Book" is an art cookbook curated, designed, and photographed by Emilie Baltz, featuring 15 chefs and mixologists who created contemporary definitions of aphrodisia through food. (0:18) Q: How does the "Play" bar at the Museum of Sex offer unique cocktail experiences? A: PSFK speaker Emilie Baltz designed "Play" to offer experimental cocktails like "Paridolia," which involves guests licking a viscous substance off a ribbed plate, creating a public, sensual performance. Another planned cocktail, "Crush Porn," involved celebrity foot-crushed grape juice. (0:47) Q: What was the "Lickstra" project? A: "Lickstra" was a food tech project by Emilie Baltz, Carla Diana, and Erin Dyer, featuring conductive ice cream cones that trigger musical tracks when licked, allowing users to create an interactive "licking orchestra." (4:16) Q: What is the focus of Emilie Baltz's food design program? A: Emilie Baltz's food design program, offered through the School of Visual Arts in France, focuses on exploring France's food ecosystem, including restaurants, vineyards, and local manufacturing, to inspire students to create their own food designs. (5:33) ── PSFK — 20+ years of trend research powering smarter decisions — https://www.psfk.com Fodda — Give your AI expert insights about multisensory food design with PSFK's Fodda — https://www.fodda.ai PSFK Newsletter — https://newsletter.psfk.com