{"id":9952,"date":"2015-09-01T14:45:11","date_gmt":"2015-09-01T05:45:11","guid":{"rendered":"https:\/\/designmadeinjapan.com\/?p=9952"},"modified":"2015-09-01T14:50:17","modified_gmt":"2015-09-01T05:50:17","slug":"food-creation-senses-and-curiosity","status":"publish","type":"post","link":"https:\/\/designmadeinjapan.com\/magazine\/food-creation-senses-and-curiosity\/","title":{"rendered":"Food Creation: Senses And Curiosity"},"content":{"rendered":"

Ayako Suwa of Food Creation<\/a>\u00a0is interested not just in food, but in the sensory and emotional experiences of her patrons. Born in Ishikawa, Japan, she graduated from\u00a0Kanazawa College of Art, and opened “Food Creation” in 2006. Her work is like Japanese food, in that it seems an almost surreal combination of reality and some kind of dream world. It is nutritional and practical, but in some ways almost feels unnecessary in regards to its specific flavors and design: like a fine art that has nutritional value, but with extraneous details that contribute to it’s overall charm and appeal. These extraneous details are what she extracts and transforms into something that in the end may be the most practical of all. She uses her culinary creations to express human emotions, and through these wishes to reawaken senses and desires to promote a deeper growth in those who experience her art. One is reminded of Willy Wonka, who realized the impracticality of candy is precisely what made it so meaningful.<\/p>\n

\"culinary,
Cherry Blossoms Begin to Bloom\/Cherry Blossoms in a Dark Night, Tokyo<\/figcaption><\/figure>\n
\"japanese
Reeds Begin to Sprout Up\/After the Rain, at the River Side.<\/figcaption><\/figure>\n
\"culinary,
Frogs Begin To Croak \/ Rice-plant rustles as the summer wind comes. Frogs’ croak invite the rain.<\/figcaption><\/figure>\n
\"ayako
A Fun Taste With The Spice of Surprise And Uncontrollable Happiness.<\/figcaption><\/figure>\n
\n
\"culinary,
installation “SENSATIONS EN 72 SAISONS” at Paris Design Week2013<\/figcaption><\/figure>\n