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| == BEGIN Japanology - Plastic Food Sample ==
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| Aired: 2011 08 18
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| Peter Barakan presenter
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| Ultra realistic
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| early 20 century, display whats on the menu. shows whats been served, prices of the dish, in shop windows
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| hand-made by specialist
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| wider application: magnets, hangers, clock and as nutrition guidance.
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| Easy for potential to see what we serve and help to visualize the dish so they know better what to order.
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| Plastic food samples gives information about the menu in a visual form.
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| "easier to visual a menu by plastic food samples than by reading a menu. Easier to choose"
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| "plastic food samples let me know what a restaurant is like inside. How it looks"
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| plastic leads customers to choose.
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| reproductions of real food. Before wax now plastics. And are especially made for a restaurant cause quantity and size differs per restaurant.
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| a plastic sample is more expensive than the food it represents.
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| To draw customers in, advertising trick!
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| How to showcase? Arrangement is important, drinks on top easier to see/from distance and categorize to cuisine etc. colored cloths, to make it visual attractive.. Children food low because the are smaller. Tilted. Right arrangement +20-40%.
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| Everyday sight in japan.
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| No odor in plastic food samples. They look identical but odor is missing.
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| Japan origin, spread to other countries in asia.
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| how are the made?
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| kitchen in big restaurant looks like
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| detailed inspection of real dish, measuring, length,thickness, etc
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| epoxy vs vinylester
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| heat in oven?
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| Rice also casted in mold
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| lijm adhesie erbij to make it fresh look. Steamed
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| painting most important, brushes and air brushes.
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| glossy finish - adhesive
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| drinks - gold geletin, white gelatin (beer)
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| hardened eager - old technic. with wax.
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| history:
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| dining out booming the 1920s. Department stores after another was opening in big cities. Their cafeteria became widely popular. In those days middleclass office workers were proliferating (uitdijen/expanding) in japan. (la place vs v&d). Uit eten gaan in de stad werd populairder. The cafetarias offered a wide range of dishes both japanese and western. Some attracted 20000 customers a day. The customer would order at the table but with so much customers a day it would slow things down. As a result there were always people waiting to get in. And once the food came the customers complain that it was different from what they expected and would cancel an order or change. The department stores had to reduce the crowds and the complains. So they experimented with ways to let customers see the food and decide what to order in advance. At first samples of actual food was displayed but because they were real the would change color. In the summer they would spoil before half day was done and draw flies.
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| It was 1932 when someone came with practical model food models. Takes Iwasaki from osaka came with the idea making food models from wax. Their imprint is good/accurate/precise. No electricity candles than tada! Food models can be made with wax. For the molds he experimented with different materials, he choose for eager(?).
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| Renting out models instead of selling. (10 times the price of the food each month, so the restaurant saved 20 servings of the food based on 30 days month).
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| In the 1970s came a technical revolution, wax, which was sensitive to heat and broke easily, was replaced by plastic. This resulted in molds that were more durable and detailed. Today more than 200 manufactures make models for displaying in restaurants across japan.
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| The born of these models arrose out of necessity.
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| First role is that of display or visualize a menu but recently they also toke other roles. ---> dieting. RFID tag on the back of each model scans the calories of the dish/food and together they show how much you eat. The reader reads all it calories etc to a company. Plastic food nutrition guidance.
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| key rings/magnets etc
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