Paris to Barcelona Summer Program Course Profile: Design and Food Cultures

January 26, 2017

Though winter has  just begun, we’re ready to start thinking about summer!

Over the course of the next several months, we plan to feature some of our favorite summer course offerings. You can read a profile on “Explorations in Drawing” here. Our next profile will be “Design and Food Cultures”, which is offered as a course option in our Paris to Barcelona Summer Program.

Before we get into the Design and Food Cultures course, the ELISAVA and Parsons Paris Program in its entirety will give API students an unprecedented opportunity to learn from some of the best culinary and artistic minds in the world through study in this traveling program between Barcelona and Paris. Students begin with two weeks in Paris at Parsons Paris – The New School, and then continue on to finish the program with two weeks in Barcelona at ELISAVA – Barcelona School of Design and Engineering. Two study tracks are available: Design and Food Cultures, and Consumer Evolutions in Shopping and Visual Merchandising.

Students on the “Design and Food Cultures” track will spend the first two weeks in Paris. Here, students will be introduced to culinary design, food, and wine tastings in order to develop their own sensory categories and vocabulary. Particular attention is paid to the role of the senses both from a theoretical and an experiential point of view.

Students will learn about the history of food distribution in Paris, from les Halles to Rungis and they will visit a number of markets as part of their tours of the city. They will learn about the history of restaurants and visit historic restaurants as sites for food consumption over the ages. They will have an intensive introduction to wine and cheese tastings. A visit to the Musée de Sevres and the Musée des Arts D écoratifs will provide an introduction to the history of the Arts de la Table.

During the second two weeks in Barcelona, students will be introduced to Spanish tapas through the concept of “fast, good” food design, and will also learn the tools and methodology of product design. Students will participate in sessions and field visits that put this topic in its proper historical context, and will learn about contemporary thoughts and future visions for product design. Students will also participate in workshops covering the history of food and beverage package design, and will discuss topics such as aesthetics and trends, branding, typography, materials, sustainability.

This course is ideal for a student interested in experiencing two beautiful cities in one program, and learning about food, culture & design from the best of the best!

You can learn more about this course and the Paris to Barcelona summer program here:


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