Setting the Table
Why this seemingly simple act goes far beyond four legs and a surface
Could a multicultural meal dissolve our differences and solve the issues of our modern world? In this comprehensive online course, food architect and experience designer Jashan Sippy will take you on an exploratory journey to understand what goes into setting a table, to conclude how this seemingly menial task goes beyond four legs and a surface. You will understand the basic rules of table settings, the components of tableware, cultural habits across countries, times of day and social settings. After studying the evolution of cutlery, different styles of table service, and gastrophysics applications to table settings, you will ultimately question table manners and dining etiquette as we know it. Additionally, you will dive deep into cinema cuisine, airplane food and the work from home favourite, desktop dining.
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.