Fashion Merchandising and Trading, and assignment will need excel sheets.

Devour, London

• Coffee Fog

Devour, London

• Coffee Fog

Innovative Spaces

• The experience of space takes all the character of an event, carefully orchestrated to impress and enthral the visitor at every step. • In addition to the visual impression of the colours and materials, elaborate film,

sound and light installations can be employed to reinforce a desired effect. • Other worlds can also be created using virtual reality which adds a new

dimension to spatial experience that enriches the real environment. • Users are no longer in the here and now but experienced something completely

new in an artificially created parallel world. • Despite their technical sophistication however, these are as yet no match for the

‘real’ experience.

Innovative Spaces

•Scoop, London

Innovative Spaces

• Scoop, London • The British Museum of food • The British Museum of food is Britain’s first dedicated museum entirely devoted

to the history, evolution, science, art and culture of food. • It was conceived as a new cultural hub, the museum is committed to developing

new forms of inclusive and participatory art and science projects designed to provoke new thinking, curiosity and inspire wonder about food. • The mission is to engage people in a past, present and future of food in all its

forms and to inspire the Next Generation of consumers, chefs, food educators and producers.

Innovative Spaces

• The British Museum of food is also a new kind of museum: multisensory and multidisciplinary space brings the world of food to life with exhibits you can taste, smell and eat. • Unlike a traditional museum with the permanent collection and home, the British

Museum of food will build organically, operating initially with a decentralized model that doesn’t depend on enticing people to its home but takes the museum directly to the people. • SCOOP is the first manifestation of this approach. • By creating immersive, interactive interpretations of their shared culinary past,

present and future, the British Museum food will continually challenge standards of how to experience an exhibition.

Innovative Spaces

• Lobby Area

Innovative Spaces

• Lobby Area

Innovative Spaces

•The Electric Wafer Cinema

Innovative Spaces

• Collecting ice cream with the Weirs • The first space that you enter is a small cinema playing a video of ice cream

enthusiasts Robin and Caroline Weir: ice cream collectors, historians, storytellers and authors. • Caroline Weir’s Collection is that the core off exhibition’s Journey into a history of

ice cream. • On display are a considered selection of objects chosen following intimate

conversations with the Weir’s and time spent amongst the collection in West London. • A selection from their treasure trove consists of more than 10,000 items with

Britain’s love of ice cream and mind.

Innovative Spaces

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Innovative Spaces

•The shock of ice: •The awesome power of the natural phenomenon

Innovative Spaces

• Sub zero temperatures? Most likely not what would you expect in a museum. • The deep frozen chamber is an homage to the discovery of ice, not merely as a

natural substance, but has a powerful tool and phenomenon for humanity. • In 1857 Swiss businessmen Carlo Gatti built London’s first ice well is off Regent’s

Canal and is the key figure in developing the ice trade in Britain. • These nearby wells with the centre of London Canal Museum with ice coming

initially from natural sources in Norway via ships, these wells in Kings Cross would still up to 400 tons advice for distribution.

Innovative Spaces

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Innovative Spaces

•The Sublime Banquet: •How Ice Cream Charmed Europe

Innovative Spaces

• The introduction of ice cream into European society, is told through objects and ephemera from Robin and Caroline Weir Collection which illustrates the aristocratic origins of ice cream and sorbets and the party took to more utilitarian age of the ‘penny lick’.

• Displays include early sorbettiere Machines; an installation of more than 200 penny licks, and an introduction to the life and work of female British culinary pioneer, Agnes B. Marshall, dubbed the Queen of Ices.

• From the 1850s the penny lick – a small reasonable serving cup, democratized ice cream. The small heavy-bottomed glasses became popular for selling and serving ice cream in the streets.

Innovative Spaces

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•Epochs of flavor: •An aromatic journey through time

Innovative Spaces

• Agnes B. Marshall’s 1885 book included recipes for cucumber and ginger ice cream and recipes for Carnation flavoured ice cream date back to as early as 1750. • In this space visitors have the opportunity to press a variety of ‘bells’ which then

released an historic flavour.

Innovative Spaces

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Innovative Spaces

•Marshall’s school of cookery

Innovative Spaces

• The following experience allowed you to travel back in time in the exhibitions ‘Time Machine’ to meet Ida, Agnes B. Marshall’s star pupil and learn how to make ice cream.

Innovative Spaces

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•The joyous Fountain

Innovative Spaces

• 20th century ice cream machines and serving tools. • The next display is a selection of ice cream machines dating from 1900 alongside

the objects relating to the evolving format of ice cream such as ice cream sandwiches, sundaes and popsicles. • Also on display in the 1950s Wall’s ice cream cart for children. Londoner Thomas

Wall II had been running the family butcher business and was fed up with laying off staff every summer when the demand for sausage and pies fell. The solution? To retain all of his employees by creating an ice cream business during summer months.

Innovative Spaces

• From Play-doh to Andy Warhol, the 20th century collection showcased ice cream’s role in popular culture.

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•Paradise now

Innovative Spaces

• The science, psychology and chemistry of ice cream. • The section was a series of interactive experiences which took you on

multisensory journey into the world of ice cream. • Using a light-responsive EEG (electroencephalogram) helmet you could step into

a fully immersive flavor cloud to understand the surprising chemical make-up of ice cream.

Innovative Spaces

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•Lick the sky

Innovative Spaces

• The future of ice cream • What is the future of ice cream? • Recent innovations in ice cream focus on sustainability, new textures and health

consciousness, but one thing stays the same – vanilla remains the long-standing favourite flavor with 29% of the popular vote. • Advancements includes new inventions as well as reinventions of classics. • Finally with 19% of ice cream being consumed in bed – how can we eat it in the

dark? Glow in the dark ice cream of course. • In the section you entered a luminous and cave where the future of ice cream is

so bright that it glows in the dark.

Innovative Spaces

Innovative Spaces

• As a part of your research you should undertake a visual audit of the selected brand. • The reasons for this are: • To avoid trying to reinvent the wheel • To establish what already exists • In establishing what already exists you should then be able to build

upon this. • For example…….