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Laila Snevele

DESIGN X MEAL

experimental dinner experience

Wed 23 Oct - Fri 25 Oct at TQ 3 | Ground Floor | Strijp T+R

A very special collaboration between food and design. Eating involves all of our senses, so we create an unforgettable sensory journey of atmosphere, vision, hearing, touch, taste and smell, we will take you somewhere no one have been before.

Food and Design together explores our social, ethical and comfort norms. For us, as designers,
 it is an interesting medium to experiment with senses and social norms, to play with the boundaries established. To see where are the limits and to show how much more it can be based on the communication between the guests, they make the event with their interaction.
 We make a connection between eating and design, but also between people. We want to break the borders, surprise, provoke and inspire.

Laila Snevele

Laila Creative Food, Sensory Seasoning
Sensory food designer Laila Snevele explores the perception of food through multisensorial research. What role does color, shape, texture, temperature, sound, mouthfeel and aroma play in our understanding of food? And how can we use these elements to change or elevate our sense of taste? Snevele designs recipes for the brain.

Gundega Skudrina

Skudras Metropole
Works mainly in the event industry for almost 15 years. For all of the events she tries to focus on the unique aspect of the problem solving. Making creative events has been both passion and lifestyle to her.
Runs event agency Skudras Metropole

Marcis Ziemins

Skudras Metropole
Works in a various fields of design including interior, installations and scenograpy. Has experience in the event industry, theatre, and domestic applications. Particulary interested in the material applications, textures and use of space.
Runs design studio Don’t Panic, graduated Design Academy Eindhoven 2014
Partners

Untamed Dinner & Laila Creative Food

Sensory food designer Laila Snevele explores the perception of food through multisensorial research. What role does color, shape, texture, temperature, sound, mouthfeel and aroma play in our understanding of food? And how can we use these elements to change or elevate our sense of taste? Snevele designs recipes for the brain.