Food - Multisensory Experiences
How each of our senses plays a critical role in perceiving eating experiences
Did the fear of losing your senses due to Covid-19 increase your hyper-awareness of taste and smell? Sensory perception is such a complex, intertwined process that we subconsciously live day in and day out. In this engaging and interactive online course, food architect and experience designer Jashan Sippy will help you understand the role that each of our body senses plays in the multisensory perception of food - sound, touch, taste, smell and vision. You will examine practical examples of how this multisensory approach is applied to building unforgettable global experiences - from events to restaurant concepts, as well as from designing food itself to products for food. He will also share examples of collaborative, commissioned, and self-initiated multisensory projects undertaken by his Mumbai-based creative agency, Sugar and Space.
Jashan Sippy is a green building certified architect and founder of Sugar and Space, a creative agency based between Mumbai and San Francisco. His dissertation titled ‘Gastronomy & Architecture: Multisensory Experiences’ formed the basis of his unconventional current practice. The international team of chefs, sustainability experts and designers create unconventional spaces of food, conceptualise and curate bespoke eating experiences and use food waste to 3D print food.
Jashan pursued an M.Sc. in International Business from the HULT International Business School specialising in entrepreneurship. During this time, we worked with people from sixty different countries, studied at three of the six international campuses of the school through rotation programs and was also associate professor at four of the six international campuses including San Francisco, Boston, Dubai and Shanghai. He took on a management role at Candytopia, a made-for- Instagram pop up art installation inspired by candy: Willy Wonka in real life!
He has also been the food and space correspondent for The Dutch Institute of Food & Design. In August 2020, he co-founded Food Design Nation, a digital platform which connects global food creatives to collaboratively design better futures of food.
Jashan teaches students of architecture, design, hospitality, innovation, anthropology and entrepreneurship globally. He has worked with students of well-known universities globally including California College of the Arts, University of San Francisco, ESHTE Portugal, ISDI Mumbai, Academy of Architecture and Don Bosco College of Hospitality Studies among others.