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Food, Culture and Design

Basic data


Paolo Sustersic

Duration // Schedule

15th to 26th July 2019 (45 hours) // From 9:30 a.m. to 2:15 p.m. *The 18th of July the timetable is from 11.45 a.m. to 2 p.m. and from 3.15 p.m. to 5.30 p.m. .The 22nd and the 23rd the timetable is from 3.15 p.m. to 8.15 p.m..




840 €. Bold members of Elisava Alumni will enjoy a 15% reduction.


Introduction / Intermediate


Barcelona, Spain and the Mediterranean provide the ideal setting to encourage professionals from different fields - marketing, gastronomy, design, architecture, food science, the science of communication etc. - to experiment with food and understand it from a sensory and systematic dimension. The course provides a map of reality and experiences that, under the trinomial of art-architecture-design, establish a direct relationship with the world of eating, gastronomy and food.


  • Understand Food in its relationship with design culture as well as the richness and cultural identity of regions and their inhabitants.
  • As people and professionals, improve our relationship with food in terms of biodiversity and the environment.  
  • Discover the sensory and chemical properties of food.
  • Get to know and experiment with Food as a DIY material in order to understand its tangible properties.
  • Conceptualise and develop a product that is faithful to initial concepts: “Food as a sensory experience” and “Food as a system”

Structure and Contents

Module 1: Context of Food and its relationship with design

  • Food Design definition and fields
  • Food in the context of the Mediterranean – Catalunya - Barcelona
  • Design and Food Culture (history, product, art, architecture)
  • Food as emotion and a sensory property

Module 2: Food as a System and a Sensory dimension

  • Food as a System
  • Life cycle – waste as raw materials
  • Do-It-Yourself (DIY) Materials as simple tools, sharing similarities with self-production

Module 3: Experimenting with Food Materials

  • Food Materials
  • Results and Conclusions

Teaching Staff


Architect (IUAV, Italy), MA (Polytecnic University of Catalonia-UPC, Spain)  PhD (Winchester School of Arts, University of Southampton, UK) is full time professor at Elisava since 2006 and head of International relations since 2011. He taught in undergraduate and master courses at ETSAB, Barcelona School of Architecture, between 1997 and 2011. His areas of interest include Design and Food Culture, History of Art and Architecture, Interior and Furniture Design. He collaborates with national and international architecture and design reviews, participates in publications, exhibitions and conferences in Spain and abroad.

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