Abstract

POTOSI BENAVIDES, Christian Camilo; MUNOZ GUACHAVEZ, Danny Arley  and  CORDOBA CELY, Carlos. FOOD DESIGN AS A SOURCE OF SOCIAL INNOVATION. Tend. [online]. 2020, vol.21, n.1, pp.84-109. ISSN 0124-8693.  https://doi.org/10.22267/rtend.202101.128.

The approach called, Food Design is a new creative perspective through which it is possible to obtain results in three specific pillars: i) Design with food, focused on the innovation of new gastronomic products; ii) Design for food, focused on the innovation of new utensils that improve the gastronomic experience, and iii) Design about food, focused on the development of marketing strategies inspired by the gastronomic cultural heritage of a community. This article presents the results of applying this creative approach to two gastronomic products from Nariño (Colombia): Cuy Asado (guinea pig) and Dulce de Mora Silvestre (wild blackberry sweet).

The prototypes show a series of creative alternatives for the diversification of regional gastronomic products. Thus, in the Design on food, a new dessert format is presented for the Dulce de Mora, in Design for food an alternative presentation of the Cuy Asado is presented, and for the Design about food a strategy of commercialization that breaks the traditional concept of guinea pig as a regional gastronomic icon. The importance of identifying, promoting and designing new food experiences as a tool for cultural promotion is discussed.

JEL: O31, Z11, Z13, Z19

Keywords : roasted cuy; food design; gastronomy; innovation; wild blackberry..

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