On one hand, the objectives faced by the Ex-Designer are to build a new perception of design, starting from technology, innovation and fiction, and thus defining a new relationship between culture, art and business. On the other hand, it seeks to set up and consolidate the new parameters of the creative class. The Ex-Designer compares the aesthetics and function of experiential products. It proposes the ‘business model’ as a new artistic discipline. It experiments with the most radical form of Food Design.
The Ex-Designer evaluates the behaviour of the design discipline in the context of micro-production (as opposed to craftsmanship). It tests new formats of products and new products themselves. It sets up a new international style. It reconstructs the visual imaginary of everyday life and its rituals, and it takes concepts such as ‘collaborative economies’ and ‘crowdfunding.’
What is an Ex-Designer?
The concept of Ex-Designer came about in 2001 to define Martí Guixé’s work in the field of design, as a result of the decontextualization that his work is often characterized by. In 2002, together with Inga Knölke, the concept was presented at the Evolutionäre Zellen contest in Berlin. It was presented as a generic system that confers a new status within the profession, and therefore allows the transcendence of limits as imposed by the discipline. Currently Ex-Designer has become a movement.
What is Ex-Designer?
Ex-Designer is a project that takes place in a space in Carrer Entença 3, Barcelona, taking the form of a bar. The Ex-Designer space started off as a completely empty interior that is slowly being printed (printing began on the 5th of November 2015). The space will be filled with pieces that will be printed until the bar is complete; from the inner space, to the equipment used in the bar (glasses, plates, tools for cocktails and kitchen utensils). The internal space is made from PLA, a grey corn-starch based material. The glasses and utensils are printed in modified ABS, adapted and certified for gastronomic and medical use. According to my calculations, the 90m2 area will be completely finished in three years, although I am often accused of optimism in my studio, so one year could be added to the estimated finish time. Once the furniture and the utensils have been printed, the machines will be used to print food. These edible prints, even if they are still in beta, started with 'DS20Y17' in February 2017, when the digital SPAMT (bread with tomato) was 3d printed. This was exactly 20 years after the first food design presentation of SPAMT, that was presented at the Galleria H2O in Barcelona in February 1997.
26 Sincronia i San Ima
25 Cirera, Rebelo, Llombart
24 DUOT presenta "10 anys 10 hores"
23 Albert Bover + Belén Bandera Duo
22 Els Palanca
21 Black Flower
20 Jeff Kaiser - Luis Tabuenca
17 El Zooshow radioshowcase
16 Riuichi Daijo - guitarra, Naná Rovira - clarinet baix, Fernando Carrasco - guitarra
15 Clara de Asís + Diego Caicedo
13 Rocha + Branton
12 Busty Fingers
11 Paul Pignon, instruments de vent + Laia Vallès, electrónica + Àlex Reviriego, contrabaix
10 Farrago | Blazej Kotowski: modular synthesizer, grabaciones de campo, fluctuaciones electromagnéticas + Nick Branton: tenor saxophone, clarinet + Daphne Xanthopoulou: piano, objetos, voz.
09 Núria Andorrà, percussió + Albert Cirera, saxos + Sarah Claman, violí + Nuno Rebelo guitarra.
08"Release the Kraken" amb èdipalstròpics soundsystem
02 Edward Chechike - Malfuf + Hummus
01 Mellow Sheng – Kimshi grilled cheese with shiitake and kombucha sourdough bread + Mango shaved iced with matcha amazake agar jelly
"Sonificació de Fenòmens Sísmics" a càrrec de Jordi Espuny
"Algorismes per a l'Exploració Paramètrica" a càrrec d'Ivan Paz
"Músic: una professió de risc" a càrrec d'Enric Guaus
Re-thinking Experimentalism. Talk with Ron Kuivila
2 Years Celebration Party
Presentation of the book 'Sun' by Marc Monzó
Networking night with Erik Kessels
TENU gin taste session
Networking night with Pietro Corraini