Andrés Madrigal held a cultural seminar called “Expiration-Smell = Transit-flavor” for Master of European Design Labs 2009 students, focusing on the relationship between gastronomy and design.
The chef, writer and photographer invited the students into the kitchen of the restaurant Alboroque on April 1st, 2009. There they delved deeper into the two key concepts that structure the current edition of the Masters program: Transition and Expiration.
As he explains: “Expiration always gives way to transit. Thinkers always look to the future, but never the present, which for them is always past. Nature offers us food in its most simple state, and it’s the chef who has to know how to use it in a thousand different ways, (expiration-transit )avoiding negligence that could lead us to a visit to the doctor’s office.”
Alongside the students, he investigated different possibilities of flavors and our reactions to those that are already familiar to us, as well as those that are new: “There are a lot of psychological and sociological factors that determine our way of understanding Expiration-Transit in the kitchen. These factors include anything from what type of people we are to any preconceived notion we may have due to our culture or upbringing; including our “taste memory.”