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ınterview: YAGIZ PEKKAYA

PHOTOGRAPHS:HervE Ternisien

Marc continues to fascinate people with his curations, as he refers to different disciplines, with the current of food design that he pioneered in 1999. You are invited to his multi discipline life.

Dear Marc, what exactly is gastronomy design?

 

Simply, we can say that the vast world of food and beverages is a merger with the thoughts in the designer's mind.

 

Why do you think the act of eating and drinking is violent?

 

We're all-out, eating dead bodies. I think it's the truth, it's turning the table into a life scene. We're transitioning from drama to comedy, that's what makes this space so special. As in theatre, time and space constraints make us symbolically reflect all the colors of our humanity.

As a matter of fact, you come from a country that is firmly clinging to culinary traditions and backgrounds.To what extent was it audacious that you were playing french cuisine like this?

 

French cuisine was in a very strong period, but it could not foresee the current cuisines of countries whose nutritional culture was more at a backstrim.Those with less known work in this field, such as Spain and scandinavian countries, have been easily and vigorally renewed. And also globalization, sharing ideas and information has made many countries creative. Going back to France, the issue of design has been looked at with suspicion from the very beginning. But over time, France realized that it might be interesting to take advantage of all the tools and equipment with the need to renew itself. As a matter of fact, the design really started.

What changes have you come across since you launched the food design movement in 1999?

Of course, a lot has changed. Many organizations around the world have opened. What at first seemed storyly and difficult was achieved with new participants. In my opinion, we have moved from first-degree insincere designs to a richer and broader design that questions systems.

You think food is an illustration of society. Can you describe today's society?

 

Innovation in the kitchen is questionable. Nutrition is a potential poison. It is complicated to put a product inside our body that we do not know or do not understand what it is.

It's exactly what makes us who we are. There is a strong link between society, individual and consumption. I'll give you an example; If we look at the form of cheese, which there are so many in France, we can figure out what the climate is like. In Montagne, the weather is cold and harsh, so cheeses are large in size and produced in cooperation, it is absolutely necessary to work together in production.

Finally, to what extent can food design change the future of gastronomy?

 

Nutrition; health, agriculture, addressing problems such as nature and social process,

And a complicated world. This means that design can also make things flashy, which may also have a share of conceptual tools that help us perceive problems differently.

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