Hat, Hand and Boot is a piece of procedural design that explores the communal act of eating, and centres on theatrical snacks. Each element of the eating experience; from spoons and bowls to tables and chairs.
At the event, Long Prawn will collaborate withus to prepare conceptual snack stations centred on three provocations that could represent the future of food. In thinking, redefining, and challenging food, we must confront some harsh realities: broken systems riddled with corn syrup, food deserts, and extreme waste. As we redesign our implements for sitting, eating, and sharing, one hopes surely, that we can redesign our ability to eat consciously and conscientiously.
Set it up
All the furniture featured in this event was designed and assembled by students from RMIT Interior. We used lightweight bases made of unistrut to highlight the activities unfolding on the tabletop. The dining area is connected from end to end, stretching a total of 7.2 meters—disrupting the conventional dining experience even before guests take their seats.
Events on
At the same time, the students will also take on roles in operating the restaurant, divided into three groups: front of house, back of house, and kitchen. They will engage with guests by expressing, narrating, and delivering a complete and imaginative dining experience.
Tools for eating
The tables, chairs, plates, wine glasses, and cutlery used in the event were all handcrafted by us. In this disruptive food event, I aim to provoke reflection on past, present, and future notions of eating through the tension between materials and mediums—for example, wine glasses made from both 3D printing and hand-peeled orange peels, or cutlery created through a combination of hand-hammering and laser engraving.