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BEGIN Japanology - Plastic Food Sample

Aired: 2011 08 18 Peter Barakan presenter

Synopsis:

This episode of BEGIN Japanology covers the history, introduction and usage of plastic food models throughout Japan. The origin of plastic food models goes back to the 1920s. Department stores established in big cities around Japan. Their cafetaria became widely popular among the visitors and dining out was booming. The economy was well and more and more Japanese people could afford eating in outside. The cafeterias offered a wide range of dishes both Japanese and Western. As usual the customer would order at the table, but because so many people came everyday it slowed things down. As a result people were waiting to get in and once the food they ordered came customers complained it was different as they expected. They then changed or canceled the order. Teh task of the departments stores became to reduces the crowds and their complaints. As a result they started to experiment with displaying the food at the front of their cafeterias and asked customers to order in advance. At first samples of actual food was displayed. A downside of this was that food changes color over time and during the summer it would attract hurdles of flies.

In 1932 Takezi Iwasaki from Osaka came with the practical solution. His idea was to make food samples of wax. He discovered by chance that wax is a precise material for imprints. He experimented with the materials for the mold and choose eager in the end. Another revolutionary idea from him was to rent the wax models to the cafeterias and restaurants instead of selling them. For the amount of 10 times the prices of the dish he rented the models to the restaurant for a month. This saved the restaurant 20 dishes so it was profitable for them too.

In the 1970s a big change arose in the food model industry. Wax, which was sensitive to heat and broke easily, was replaced by plastic. This resulted in molds that were more durable and detailed. As of today more than 200 manufactures are involved in the making of food models for restaurants across Japan.

Plastic food models were born out of necessity. They display the menu and show what is been served in the particular restaurant. This makes it easy for a potential customer to decide because they can visualize the dishes. The plastic food models help customers to choose.

The models themselves are especially made for every restaurant that asks for it, because every restaurant serves a dish in another form, quantity and size. So a plastic representation of the real food is much more expensive (to create) than the real (original) version. The showcase of the reproductions is an important part of drawing in customers. The right arrangement, that is drink at the top, tilting the dishes e.g.) can provide you with 20-40% extra income. In current Japan plastic food models is everyday sight.

The primary role of plastic food models is to visualize a menu but recently they also toke other roles outside that of being a visual menu. In Japan they use plastic food models a a nutrition guide by attaching a RFID-tag with information about the product at the bottom of the dish. By combining for example all the food you eat a day, you can measure you intake (calories e.g.). Other implications are the rise of food key rings and magnets.

Quotes customers in doc:

"easier to visual a menu by plastic food samples than by reading a menu. Easier to choose"

"plastic food samples let me know what a restaurant is like inside. How it looks"

How are they made: NOTES

The workshop of ceramics looks like a real kitchen. They measure carefully the dimensions (thickness, length e.g.) of each item the have reproducing.
epoxy vs vinylester
heat in oven?
Rice also casted in mold
lijm adhesie erbij to make it fresh look. Steamed
painting most important, brushes and air brushes.
glossy finish - adhesive
drinks - gold geletin, white gelatin (beer)
hardened eager - old technic. with wax.

@@ Line 4: / Line 4: @@
 Peter Barakan presenter
-Ultra realistic
+=== Synopsis: ===
+This episode of BEGIN Japanology covers the history, introduction and usage of plastic food models throughout Japan. The origin of plastic food models goes back to the 1920s. Department stores established in big cities around Japan. Their cafetaria became widely popular among the visitors and dining out was booming. The economy was well and more and more Japanese people could afford eating in outside. The cafeterias offered a wide range of dishes both Japanese and Western. As usual the customer would order at the table, but because so many people came everyday it slowed things down. As a result people were waiting to get in and once the food they ordered came customers complained it was different as they expected. They then changed or canceled the order. Teh task of the departments stores became to reduces the crowds and their complaints. As a result they started to experiment with displaying the food at the front of their cafeterias and asked customers to order in advance. At first samples of actual food was displayed. A downside of this was that food changes color over time and during the summer it would attract hurdles of flies.
-early 20 century, display whats on the menu. shows whats been served, prices of the dish, in shop windows
+In 1932 Takezi Iwasaki from Osaka came with the practical solution. His idea was to make food samples of wax. He discovered by chance that wax is a precise material for imprints. He experimented with the materials for the mold and choose eager in the end. Another revolutionary idea from him was to rent the wax models to the cafeterias and restaurants instead of selling them. For the amount of 10 times the prices of the dish he rented the models to the restaurant for a month. This saved the restaurant 20 dishes so it was profitable for them too.
-hand-made by specialist
+In the 1970s a big change arose in the food model industry. Wax, which was sensitive to heat and broke easily, was replaced by plastic. This resulted in molds that were more durable and detailed. As of today more than 200 manufactures are involved in the making of food models for restaurants across Japan.
-wider application: magnets, hangers, clock and as nutrition guidance.
+Plastic food models were born out of necessity. They display the menu and show what is been served in the particular restaurant. This makes it easy for a potential customer to decide because they can visualize the dishes. The plastic food models help customers to choose.
-Easy for potential to see what we serve and help to visualize the dish so they know better what to order.
+The models themselves are especially made for every restaurant that asks for it, because every restaurant serves a dish in another form, quantity and size. So a plastic representation of the real food is much more expensive (to create) than the real (original) version. The showcase of the reproductions is an important part of drawing in customers. The right arrangement, that is drink at the top, tilting the dishes e.g.) can provide you with 20-40% extra income. In current Japan plastic food models is everyday sight.
-Plastic food samples gives information about the menu in a visual form.
-"easier to visual a menu by plastic food samples than by reading a menu. Easier to choose"
+The primary role of plastic food models is to visualize a menu but recently they also toke other roles outside that of being a visual menu. In Japan they use plastic food models a a nutrition guide by attaching a RFID-tag with information about the product at the bottom of the dish. By combining for example all the food you eat a day, you can measure you intake (calories e.g.). Other implications are the rise of food key rings and magnets.
-"plastic food samples let me know what a restaurant is like inside. How it looks"
+'''Quotes customers in doc:'''
-plastic leads customers to choose.
+ ''"easier to visual a menu by plastic food samples than by reading a menu. Easier to choose"
-reproductions of real food. Before wax now plastics. And are especially made for a restaurant cause quantity and size differs per restaurant.
+ "plastic food samples let me know what a restaurant is like inside. How it looks"''
-a plastic sample is more expensive than the food it represents.
+=== How are they made:  NOTES ===
+*The workshop of ceramics looks like a real kitchen. They measure carefully the dimensions (thickness, length e.g.) of each item the have reproducing.
-To draw customers in, advertising trick!
+*epoxy vs vinylester
+*heat in oven?
-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%.
+*Rice also casted in mold
+*lijm adhesie erbij to make it fresh look. Steamed
-Everyday sight in japan.
+*painting most important, brushes and air brushes.
+*glossy finish - adhesive
-No odor in plastic food samples. They look identical but odor is missing.
+*drinks - gold geletin, white gelatin (beer)
+*hardened eager - old technic. with wax.
-Japan origin, spread to other countries in asia.
-how are the made?
-kitchen in big restaurant looks like
-detailed inspection of real dish, measuring, length,thickness, etc
-epoxy vs vinylester
-heat in oven?
-Rice also casted in mold
-lijm adhesie erbij to make it fresh look. Steamed
-painting most important, brushes and air brushes.
-glossy finish - adhesive
-drinks - gold geletin, white gelatin (beer)
-hardened eager - old technic. with wax.
-history:
-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.
-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(?).
-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).
-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.
-The born of these models arrose out of necessity.
-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.
-key rings/magnets etc