Delicacies in Bean City

Design / Travel / Food

About

WHERE?

Bangalore (the town of haricot bouilli in kannada), in the region of Karnataka, is one of the most dynamic towns in India and has become the Asian Sillicon Valley.

With several dozens of universities and international businesses, it welcomes a lot of expats and hosts an upper middle class.

However, with the arrival of international capitals, it is abandoning the local culture more and more. Very noisy and polluted, the town is replacing the traditionally nutritious and creative street food with fast foods which generate more rubbish and offer an unhealthy diet. Foreign restaurants are flourishing and fruits, vegetables and local recipes are being replaced by Western cuisine.

Bangalore

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WHAT?

A multi-purpose centre opens its doors at the end of spring in a traditional house at the heart of Bangalore.This place has a varied programme which will offer a cultural, culinary and artistic experience.

Tea Rooms and a bar with simple dishes to take away will be open every day and will welcome visitors in a calm environment, for from the noise and stresses of the town. This place will aim to build a bridge between French culture and Indian culture in a spirit of collaboration, invention and respect for the environment. It will hopefully bring together and inspire the Bengali community.

We hope to offer a range of dishes which will build a bridge between the two cultures. Thanks to its originality, this range should reconcile clients to the potential of Indian cuisine, rehabilitate the local culture and through its packaging and presentation, promote respect for the environment. It will be about linking the daily nutritional value of Indian cuisine with the aesthetic aspect of design.

workshop culinaire organisé par les 5.5 designers

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HOW?

Our project is divided into three phases:

1.The preparation in France, devoted to the study of food design, the familiarisation with Indian cuisine and the contact with our partners.

2. The immersion of the local culture, research, meetings with local chefs, shops and the design of menus.

3. Upon our return, l’Ensci-les Ateliers has proposed to open their doors to us to relate our experience and to offer, as in India, an exhibition, tasting and a cooking workshop. This could be a long term platform for the continuation of research on food.

In India, our trip will be divided into two parts, with:

- A period of immersion, travelling, surveys and meetings

- A phase dedicated to the conception, realisation and restoration in workshops

design culinaire de Julien Maderou

What are the funds for?

Expenditure

Transport : 3400 €
- 4 return tickets Paris Bangalore : 4 x 800 = 3200
- 4 return train tickets Bangalore Pondichéry : 4 x 25 = 100
- 4 return train tickets Bangalore- Kochi : 4 x 25 = 100

Accommodation: 800 €
- 4 nights in a b & b in Bangalore for 4 : 4 x 200 = 800
- 2 months accommodation in the Claire Denieul society: 0

Fodd and travel: 1480 €
- breakfast, lunch and dinner for 2 months : 4 x 200 = 800
- 24 boxes of 12 pills of Savarine : 20 x 24 = 480
- Indian visas for 2 months : 4 x 50 = 200

Equipment : 450 €
- Cooking materials: 250
- Renting a moped for 4 days : 200

Reproduction: 500 €
- printing photos : 250
- cooking ingredients and materials: 250

TOTAL : 6630 €

About the project owner

Anne Charlotte / Fanny / Justine/ Margot

Passionate about food

Anne-Charlotte, Fanny, Margot and myself (Justine) share a common passion for food.

We cook together and exchange new recipes. We communicate our desires and discoveries on our blog, feel free to check it out: www.miam-miam-miam.tumblr.com.

Budding designers

Furthermore, we are all students at the end of our studies in Applied Arts, we are used to watching the world which surrounds us, its uses, signs and forms. In personal projects or in partner with big French companies like RATP, SNCF, Orange, EDF or Pyrex, we are aware of project management and have learnt to create and put into place innovative projects.

We've got the travel bug!

This project will be the chance for us to put our design experience into practise in an international, collaborative project. It will enable us to discover the Kannadian culture through a lively angle. Cooking is an everyday act, conducive to convivilaity and creativity.

Students coming to the end of our studies, this project could enable us to put our knowledge into practise and to enter the world of work with more confidence and, who knows, the experience here, in Paris?

News

The May 2, 2011, 1:39 p.m.

Super marmite, Super soutien !

The April 18, 2011, 12:19 p.m.

A few picture on the Food Design exhibit in Paris

The April 18, 2011, 12:18 p.m.

Articles de Li Edelkoort, analyste des tendances et visionnaire

Give, Get

This fundraising is finished

For €5 or more:

- A hand-made postcard in vegetable ink
- An invitation to the private viewing of the exhibition which will take place in autumn at 'ENSCI-les Ateliers, Paris.

For €25 or more:

For €45 or more:

A hand-made postcard in vegetable ink
An invitation to the private viewing of the exhibition which will take place in autumn at 'ENSCI-les Ateliers, Paris.
A booklet with our 10 favourite recipes
Have your name mentioned in all the supporters mentioned (only if you want)
An invitation to a culinary design workshop

For €100 or more:

- A hand-made postcard in vegetable ink
- An invitation to the private viewing of the exhibition which will take place in autumn at 'ENSCI-les Ateliers, Paris.
- A booklet with our 10 favourite recipes
- Have your name mentioned in all the supporters mentioned (only if you want)
- An invitation to a culinary design workshop
- A surprise basket of ingredients and surprising containers brought from India