THINKING AND CREATIVE PROCESS / SPECIFICATION OF PRODUCTS AND SERVICES / DESIGN AND INNOVATION (CEM)
PROFESSORS: MARIANA SOLÍS, LAURA NINO, JOEL OLGUÍN, RAYMUNDO ACOSTA, CHRISTIAN GÓMEZ
POSSIBLE FUTURES OF FOOD CULTURE
Food, its abundance and scarcity affect the habits of a society to a point that can generate changes in culture. Currently, food, its agriculture and consumption are beginning to be affected by climate change. If we think of a time when food is scarce and its rations are even more controlled, what would human relationships with food be like and what objects would be developed?
LUJO CULTURAL
Stephany Pacheco, Hellen Castillo, Giovanna Vega
Altar that revisits the forms of a tangerine tree, an almost sacred crop in the year 2050 due to its scarcity and high value.
The collection is made up of: a pedestal, vase, candlelight, incense holder and jug. When arranged, they make up a tree and its roots.
SOMBRAS
Jimena Acosta, Mayalen Ramírez, María Fernanda Arellano
SOMBRAS is a collective tableware, adapted to a future where food is scarce. Enabling the creation of a mole-type sauce, through the community.
WORKBITE
Emiliano Sánchez, Balkis González, Ximena Irazaba, Diego Bejarano
WorkBite is a portable lunch box that hypothesizes the non-existence of meal times at work, perceiving them as a factor that impedes productivity in crops.
