Amazing food texture exploration by Canadian designer Diane Leclair Bisson.
The shapes, colours, forms and texture are very interesting and could be used for food packaging, eating products etc. Link to website
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The Food and Design report by Dezeen covers everything about this new area (is it really new?), from the kitchen to the table, with work by the most influential food designers of the moment: Marije Vogelzang, the Design Academy in Eindhoven, Arabeschi di Latte and many others.
Read all about it here. I have recently found this amazing food design company based in Milan. They work with galleries, big companies and independently. They use food and design as communicating tools. I particularly like the food events they have organised, getting people to go back to basics with traditions and culture. Here are a few that I really enjoy. Interactive installation, The Old Gallery, Brompton Design District, London December 2010 "An interactive installation thought of by Arabeschi di Latte for visitors to participate, modify and contribute to its content. A workshop where guests by playing with eggs, flour and rolling pins create their own handmade pasta. Pici, ravioli, garganelli, but also chestnut love ring, neck tie, ribbon and hear of jizo on the street. Classic and new recipes are all collected in an untouched souvenir of memory." Check it out here. Pop up kiosk, Tokyo designtide, Tokyo midtown, November 2008 "A tiny a corner in which everything is handmade with love and where people can rediscover the pleasures of making by using traditional tools to prepare popular Italian recipes such as mayonnaise, pesto and gnocchi. Tools and kitchenware are handmade in a limited edition using recycled and vintage materials." More here. Workshop, ECAL, Lausanne
May, September 2012 ""Pasta” is a complex world where design and craftsmanship, traditions and industries coexist. The workshop is an opportunity to explore these different aspects. Students are asked to create different pasta shapes, to design an efficient tool to produce it and at the end to prepare a special dinner in the school canteen. An occasion where the “social power of pasta” is highlighted and the students can prove themselves with food, a complex matter so necessary but fascinating and rich of stories to tell and communicate." Find out about it here. |