portrait

Studio Inés Lauber

Food Experience Designer | berlin

„Food culture is a reflection of our society and a manifestation of the zeitgeist.“

„From the beginning, human senses have played a fundamental role in my creative work:
Touching and feeling, seeing and exploring, smelling, tasting and hearing.“

I’m particularly interested in the diversity of cuisines found around the world:
The histories, traditions, preparation, rules of etiquette, myths, and possibilities which surround food culture.

Through creative design, I aim to call connections, facts, and the everyday into question, as well as to advocate for increased environmental sustainability and improved, conscious approaches to food.
It is important to me to bring people together, allowing them to become active participants, to stimulate communication, and to awaken emotion.

This is a documentation of „Shifting Perspectives“

A dining experience designed to look at Berlin through the eyes of a food and nature lover:

PART I  –  BIG CITY GLAMOR

Guests were guided through an artistic welcoming installation celebrating the large city feeling, hidden urban spaces, creativity and experimental performance art.

They were greeted with a bright and magically color-changing cocktail:
Cheers to the colorful, artsy and surprising side of Berlin!

PART II  –  URBAN HARVEST

The dining hall had been turned into an urban garden installation, where wild herbs, salads, edible flowers and salad toppings were hanging from the walls and ceiling.

Before harvesting their own salad, guests were invited to take part in a hand washing ritual, which did not only prepare to use the hands for harvesting, but also served to calm the mind and arrive within the new setting.

PART III  –  BIODIVERSITY

Germany is home to over 2000 varieties of apples, yet only about 5 are readily available
in supermarkets.
Biodiversity doesn‘t only make our plate more colorful and interesting, but it also plays a key role in protecting our environment. Eating more diverse is tastier and healthier for us and the planet.

To learn more about apple varieties, guests had to draw either an »apple information card« or an apple, of which we offered „Spartan“, „Elise“ or „Boskoop“. Through smelling, looking and examining the apple matches had to be found.  After the guests peeled the apples at the peeling station, the kitchen crew turned them into a delicious dessert.

PART IV  –  FOREST TALES

Often we forget where our food is coming from… rarely, we still refer to »mother earth« and pay attention to the soil, which nourishes us.
Using the ancient method of clay baking, root vegetables were cooked as a whole in their own juices, to let our guests dig for roots – as if they were deep in the forests
of Brandenburg.
Let’s imagine a stroll through the forest on one of those cloudy November days,
when the sun shines occasionally through the bright colorful leaves; moist grounds and rich smells: A visual and tasteful forest feast.

„Social and emotional aspects as well as sensory experience are central to my work.
I create concepts for the food culture of tomorrow.“

ineslauber.com

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