The Netherlands Institute for Design and Fashion. Why Food Design Matters - Design.nl. By /asdf 31-05-2012 Food design garners comparatively little attention considering that every day six billion hungry humans need to be nourished.
In Europe alone about ten thousand new food products are launched every year. Fifty per cent fail within three months and only one out of twenty remain on the market for more than two years. Martin Hablesreiter and Anna Maria Orru have two very different approaches to this issue, but both gently coerce consumers to re-evaluate both mentally and physically the way they eat. “Everybody is talking about a telephone with an apple on it, but nobody is mentioning the apple,” Hablesreiter says. For the past decade, food design has referred to the development and shaping of food.
In Food Design XL, Martin Hablesreiter along with Sonja Stummerer argues that the way we eat reveals an enormous amount about us, and the cultures from which we hail. Anna Maria Orru, like Hablesreiter, has an architectural background. Food Experience Amsterdam: The De Culinaire Werkplaats has it all. Just across from Amsterdam's Culture Park sits a new inititaive called De Culinaire Werkplaats.
It offers diners the chance to sample eating experiences like no other with a promise to shake up a persons culinary lifestyle as soon as they enter the door. The half restaurant, half design studio, blends the worlds of food and art with guest invited to sample the creative perspectives of food. The work of two designers, Marjolein Wintjes and Eric Meursing, after they both changed career and were looking for new personal goals. The restaurant offers a 5 course tasting menu with new themes being worked on each day, black, flowers and emotion, are just some of the themes worked on by the collective so far. Progetto Cibo. La forma del gusto. Food Design: Ayako Suwa Performance Design. October 2001 Regards croisés sur quelques pratiques alimentaires en Europe. Four Objections to Lab-Grown Meat. In vitro meat has been billed as a way to end animal suffering, put a stop to global warming, and solve the world’s insatiable demand for animal protein.
There’s no doubt that our hunger for meat is driving cataclysmic climate change, habitat loss, and overfishing. Things need to change, and change fast. But is meat cultured from animal cells, grown in a lab, and exercised with electric pulses the change we need? Earlier this year, Mark Post of Maastrict University announced his plan to produce a €250,000 burger. While the cost is astronomical, Post promised that economies of scale would eventually make the lab meat cost-competitive with conventional flesh. We can do it. 1. Animals are equipped with blood, tendons, fat, muscle and connective tissue that give their flesh its uniquely tantalizing flavor, not to mention an immune system that keeps them from getting overrun with bacteria, mold and viruses. Future Airline Food - Tim Notermans Design.
Future Airline Food While technology is fast transforming culinary trends at ground level, little is changing in the air, believes Tim Notermans.
Dressing the Meat of Tomorrow < James King. MASTER FOOD DESIGN / DEMO STRUCTURE ET DESIGN. L'actualité de la foodsphere numérique. Modes de consommation et développement durable - Médiaterre Scientifiques. La consommation alimentaire des ménages est identifiée comme un enjeu majeur en matière de durabilité, notamment pour réduire les impacts des activités humaines sur l'environnement et améliorer la santé des populations.
On reconnaît également de plus en plus l'importance des comportements domestiques, après achat. Dès lors se pose la question des incitations possibles (...) La simplicité volontaire consiste à adopter progressivement un mode de vie plus simple pour améliorer sa qualité de vie et préserver notre unique Terre.La société actuelle basée sur la surconsommation, l'accumulation de biens et un gaspillage sans limite est dépendante d'une croissance économique permanente. Celle-ci nous conduit, par l'épuisement des ressources et la pollution (...) Biocénose alimentaire. Design Alimentaire. Delis designA PROPOS : J'ai pu travailler pour eux... What the World Eats, Part I - Photo Essays. The PlayFood Project by Alicja Pytlewska. Royal College of Art graduate Alicja Pytlewska has created a type of video game that can be used to teach children about healthy diets.
The concept combines food and interactive technology – and the opportunities that lay between the two. The food eaten by the player effects the on-screen character’s physical performance in challenges. ‘PlayFood focuses on how [food and technology] can be brought together into a playful tasting menu of interactions, a tangible interface to the virtual world, exploring how the experience of the everyday reality can be enhanced by digital technology,’ she explains.
Pytlewska says the concept uses video games in a positive way, and while it’s targeted at children it can also be played by individuals of any age. Flatten by Hugo de Kok and Kay van Vree. Dutch students Hugo de Kok and Kay van Vree have squished, squashed and destroyed a grocery bag's worth of food for their latest video, Flatten.
‘Our theme was interspace,’ the pair say. ‘We were curious what would happen if the interspace would expire; that's how we came on the idea to flatten stuff.’ After messy experimentation, they realized food products can create ‘beautiful shapes’ when flattened. Since they found that simply showing squished food would appear unexciting, they timed video clippings of the process to a musical soundtrack. ‘Each food would have its own sound and in the end all the sounds would come together,’ van Vree and de Kok recall. ‘With only a sink in the bathroom it was a dirty job,’ they say. The video was created for a school project, in which they collaborated with two music students at the Hogeschool Kunsten Utrecht.
B A L T Z: works.