Parsons Paris: Design and Food Culture, Paris to Barcelona

In the first two weeks, in Paris, students are introduced to culinary design, food, and wine tastings in order to develop their own sensory categories and vocabulary. Particular attention is paid to the role of the senses both from a theoretical and an experiential point of view. Students learn about the history of food distribution in Paris, from Les Halles to Rungis, and they visit a number of markets as part of their tours of the city. They learn about the history of restaurants and visit historic restaurants as sites for food consumption over the ages. The course also provides an intensive introduction to wine and cheese tastings. A visit to the Musée de Sèvres and the Musée des Arts Décoratifs provides an introduction to the history of the arts de la table.

During the second two weeks, in Barcelona, students are introduced to Spanish tapas through the concept of “fast, good” food design, and also learn the tools and methodology of product design. They participate in sessions and field visits that put this topic in its proper historical context and learn about contemporary ideas and future visions for product design. Students also participate in workshops covering the history of food and beverage package design and discuss topics such as aesthetics and trends, branding, typography, materials, and sustainability.