How can we ensure resilience
if processed food becomes
the only affordable food?
Eating Adaptors, 2021
Food and the way we eat have had a major influence on our body's evolution, where our brains, mouths, and stomachs adapted over time reflecting our diet. Today, our body is not evolved to cope with processed, calorie-rich foods devoid of fibers, still living in a state of emergency where it needs to store fats to survive in case of starvation, contributing to the obesity epidemic. How can we ensure resilience if processed food becomes the only affordable option for 10 billion people by 2050?
Eating Adaptors is a collection of behavioral prosthetics bridging the gap between our body's anatomy and modern food, offering alternative eating methods to aid proper calorie processing and nutrient intake. Amidst climate change and rising costs of living, this project addresses the future loss of fiber-rich diets.
Soft, Crispy and Liquid explore different ways of eating that might permit the body to process the calories contained in these foods in a proper way to fill up with a normal amount of calories and nutrients.
This project refrains from blaming individuals, instead targeting institutions for regulatory and affordability transformations in the food industry.
Collaborators:
Food and the way we eat have had a major influence on our body's evolution, where our brains, mouths, and stomachs adapted over time reflecting our diet. Today, our body is not evolved to cope with processed, calorie-rich foods devoid of fibers, still living in a state of emergency where it needs to store fats to survive in case of starvation, contributing to the obesity epidemic. How can we ensure resilience if processed food becomes the only affordable option for 10 billion people by 2050?
Eating Adaptors is a collection of behavioral prosthetics bridging the gap between our body's anatomy and modern food, offering alternative eating methods to aid proper calorie processing and nutrient intake. Amidst climate change and rising costs of living, this project addresses the future loss of fiber-rich diets.
Soft, Crispy and Liquid explore different ways of eating that might permit the body to process the calories contained in these foods in a proper way to fill up with a normal amount of calories and nutrients.
This project refrains from blaming individuals, instead targeting institutions for regulatory and affordability transformations in the food industry.
Collaborators:
Prof Peter Sarkies from the University of Oxford provided valuable consultation on epigenetics and evolution, offering insights into the future evolution of the human body and highlighting the disparity between the pace of bodily changes and the rapid integration of processed foods by the food industry. Dimitris Emmanouils, a dentist and orthodontist, contributed expertise on mouth shape and chewing mechanisms. Prof Marion Hetherington, a biopsychologist specializing in human appetite, played a crucial role in understanding obesity and guiding the design of critical prosthetics to address this issue.
