It’s 2024. 3D printers have found their way into the kitchen and everyday meals. They are uniformly shaped and coloured and effortlessly created. Though we now enjoy new types of food with ease, the pleasure and rituals of cooking is gone. Enter Marjorie Artieres’ “Note by Note” project.
Combining her background in industrial and product design and her passion for food and cooking, “Note by Note” is a creative concept for enjoying the journey of cooking in the technocratic near-future.
Using retro-futuristic tools of metal, glass and copper, “Note by Note” envisions a new way to cook.
By combining the basic building blocks of food – shape, colour, texture, smell and taste – the chef of the future can build brand new meals from scratch with total control, without losing the opportunity to “get his hands dirty”. Cooking becomes a laboratory experiment, but one mixed with passion and improvisation and “recapturing the heritage of analogue cooking,” as described by Marjorie herself.
Marjorie started studying design after a post-high school foundation year at an art school, with an admittedly vague idea that she “could improve so many things and save the world.” Going with the flow since then, she has never regretted it. With a bachelor in product design and a master’s degree in industrial design, she has the capacity to shoot and aim high.
“Product design brought me a pragmatic approach in brand projects but also sensitivity to materials, processes and aesthetics,” she said. “[It] was much more art based than technical. This gave me a good creative input. I guess industrial design tackles bigger lines than product design but I don’t like the word, it makes it sound like my job is to make components for planes. Industrial design is more multi-disciplinary, not necessarily applied to objects but consumer goods in general.”
Coming from a family of French chefs, Marjorie’s interest in food came naturally. She is fond of many things: “travelling, sketchbooks, random drawing, inks… playing several musical instruments and breaking the ears of anyone who wants to listen to me,” she jokes. But above all, it’s cooking. As a matter of fact, five out of eleven featured projects on her webpage have some connection to food or cooking.
“It all began as a child, after I asked my mother if I could bake a cake. I realised that instead of waiting for the cake to come to me, this way [cooking] worked much better.”
Marjorie appreciates the daily practice of old-fashioned cooking, the rituals, traditions and the community aspect, but her view on the future of cooking is neither gloomy pessimism nor unbridled optimism.
“I think we may lose a big part of our heritage and traditions and I am also afraid we will lose in food quality in general. But we will gain in new experiences, new sensations, new foods, more innovations, new technologies, and different therapeutic and social values,” she said.
“Those who enjoy cooking will cook and those who don’t will just eat – all happy gluttons,” she said. “More seriously, I expect high-end cuisine to become more and more elaborate, with improved tools and new technologies. I am also afraid people will cook less and less, so it will become something very niche. Maybe this will be the opportunity then to valorise it and focus on quality. I also can imagine a big development in the ‘experience’ side of cooking.”
She is also realistic about the role of technology. She said it’s a tool for the chef to work with, which can make things easier and provide new possibilities.
“If technology is here, there is no reason not to use it. I don’t think there’s anything wrong with living with the times, on the contrary. In the bigger scale, however, technology enables the food industry to go further and further in the steps of meal preparation, which has already taken away any cooking necessity for today. So technology is also guilty in diminishing the cooking scene,” she added.
Apart from freelance work and a possible job in a design studio, Marjorie wants to keep pushing “Note by Note” one way or the other. We’re guessing her interest in food is unlikely to disappear, so fingers crossed for many opportunities in that field!
As for her long-term plans, Marjorie says she wants to “try as many éclairs au chocolat as I can” and let’s be honest…who can blame her? Long live good food!