Anastasia Eggers, our Russia correspondent, found herself in Amsterdam last month to participate in one of Giulia Soldati's unique 'A La Mano' dinners, where cutlery is disposed of and guests hands come in to play. For us she tried to translate the sensorial experience into words.
Our Food and Space correspondent Jashan Sippy of Sugar & SPACE met with Desirée Pitrowski at Data Kitchen, a digital restaurant in Berlin that addresses a sustainable, delicious and meaningful food future.
Karen Lacroix is a Canadian illustrator, designer and publisher based in Porto, Portugal. She taught visual narratives at Richmond University (UK) and works for an eclectic range of clients such as Bright Ivy, English Touring Opera, Saffron Hall, Bishopsgate Institute, among others. After concluding an MA in Visual Communication at the Royal College of Art, she founded Uncanny Editions, an illustration publisher and studio exploring different modes of publication practice, collaborating with institutions such as the National Portrait Gallery, The Photographers’ Gallery and X Marks the Bökship. Her work is represented in collections such as MoMA (US), University College London, London College of Communication (UK), Serralves Foundation and Calouste Gulbenkian Foundation (PT), among others. She is the founder of the Illustration School, a nomadic pedagogical platform that investigates the expanded field of illustration & food, and is co-director of the design research centre Shared Institute.
After receiving her Bachelors degree in Interior Architecture from the University of Pretoria in South Africa and thereafter working in that field for 7 years, Shaakira Jassat moved to the Netherlands to join a second bachelor program at the Design Academy Eindhoven, to open up her possibilities as a designer and work more hands on with materials and experimentation methods. She joined the pioneer group of the newly formed Food non Food department in 2014, and followed her fascination of water as a "material" in her design processes. Having South Africa still close to her heart, she was deeply touched by the severe drought that crippled the city of Cape Town recently and it inspired her graduation projects. She began these projects by harvesting her own water within her immediate home and city environment, trying to move away from the convenience of opening the tap.
Our Food & Culture correspondent Hannerie Visser is based in Cape Town and works all over the African continent. She interviewed Mpho Tshukudu for us, a South African dietician and local food activist, who is also the co-author of 'Eat Ting', a book for South Africans on how to make healthy dishes with local ingredients.
If someone would ask us to think about food, what pops into our minds is probably something linked to the moment of eating–either the pleasure of sharing a meal, or simply something that allows us to subsist. Food is something we put into our body every day, but even if we perhaps don’t realize it, our relationship with it goes way beyond just being a need or the mere action of eating. As the new exhibition 'Food: Bigger than the Plate' at the V&A in London, co-curated by Catherine Flood and May Rosenthal Sloan aims to prove, "What we eat is one of the most important decisions we make every day." Are we aware of what we are inserting into our bodies, where it is coming from and the implications of our consumption?
Our Food & Experience correspondent Maud de Rohan Willner recently interviewed Sonia Verguet, a French designer based in Strasbourg. As stated on her website, “she cooks up many and various projects in the realms of food design, scenography and objects. She is continually searching for ways to light up everyday life with her eclectic, sometimes acidic, but always tasty ingredients.”
Aurélie Fontan is a sustainable fashion designer focused on biodesign and ethical manufacturing processes. She has been working at the ASCUS Art & Science Lab for two years, researching and practicing biodesign with slime mould and kombucha, applied to fashion artefacts. Aurélie is the recipient of numerous awards: Dame Vivienne Westwood Sustainable and Ethical Award, Catwalk Textiles, M&S Womenswear Award at Graduate Fashion Week 2018 and an Honorary Mention for the kombucha dress at Reshape Competition in Barcelona. Our correspondent Steph Marsden discussed Aurélie’s inspiration and design process with her at her recent exhibition ‘Tensegrity’, which was part of this year's Edinburgh Science Festival.
Kamal Mouzawak, a Lebanese food activist, has been using food as a medium to bring people together for years. He founded the first local weekly producers-only farmer's market called Souk el Tayeb that was launched in 2004, and later Tawlet, which opened in 2009. Tawlet, which means "table" in Arabic, is located in the heart of Beirut, is a restaurant that serves traditional Lebanese lunch that varies every day. The chefs are women that come from the various villages of Lebanon, each bringing with them their traditional recipe and cooking experience to the city and visitors.
Maud de Rohan Willner is a French/British creative food & experience designer based in London. Focusing on the senses, her aim is to tell stories and create interactive experiences for her guests to remember. Combining food and design she wants to explore innovative ways to convey messages and transmit emotions, through textures, colours, flavours, aromas and more. After finishing her BA in Sustainable Product Design at Falmouth University, UK, Maud proceeded to do an MA in Food Design and Innovation in Milan. "I’ve always somehow combined food & design and only realised this could become my work at the end of my studies! I started with supper clubs, a format that worked well in London, and now this is evolving to more varied events, for brands and companies as well as private events, workshops and many more exciting things," Maud says about her work.
Gourmet Grubb is a brand-new food company based in Cape Town with an age-old idea - insects as a food source.
With contributions from biochemistry, psychology, ethnology, food sensorics, linguistics, literature, cultural studies and the culinary arts, Amuse-bouche was a grand showcase of the effect of taste on the human experience. Held at the Tinguely Museum in Basel, the two-day symposium on taste and food culture hosted internationally renowned speakers from science and other fields and provided exciting insights into the numerous aspects of the study of taste.
Arvid&Marie are a designer duo, creating experiences and technological adventures since 2015. We asked them to investigate the Food & Design scene in Milan at this year's Salone del Mobile 2019 exhibition. From the Design Triennale's extensive 'Broken Nature' exhibition to small scale immersive dinners such as Giulia Soldati's 'Contatto experience,' they explored the new paths that Food & Design is taking on the world stage.
Design students from Berlin and Copenhagen invite to the table at Schloss Pillnitz, where they are exhibiting their innovative centrepieces designed to evoke dialogue.
When we open up our news feeds or listen to the scientists, environmentalists, doctors, and food professionals, we come to the realization that we can’t deny it any longer: the way we produce our food is in need of a revolution.
Lotte is a Dutch food designer based in Barcelona. She invents culinary interactions which focus on the social nature of food. She uses play as a tool to enable her audience to focus on means rather than ends; the act of play allows people to try out new things, to revise, modify and explore.
Our Mexico correspondent Nataly Restrepo delves into the topic of misogyny in kitchens at a meeting that considers the role of women in gastronomy. The meeting was organized by Fem Reborn and Cenas Amarillas, and took place in Mexico last month.
The Dutch Institute of Food & Design is opening a new interactive design exhibition on the future of food, presented by the Dutch Embassy in Canada. Called "Edible Futures," it will debut in Ottawa, Canada this week, on the 27th of April. The exhibition will continue to travel to Vancouver in September and Toronto in January. Visitors will be actively involved from the moment they walk in, when they are asked to choose the role of 'consumer,' or that of 'producer.' Each role is accompanied by an audio story that adds a second layer of reality to the experience of walking through the exhibit.
Our Food & Space correspondent Jashan Sippy visited the new dining space "Cardboard" in Mumbai for us. From a sustainable material concept to locally sourced ingredients, "Cardboard" seems to be a welcome alternative, offering a brighter outlook for food futures.
In 2015, the Food Design Institute at Otago Polytechnic were invited to deliver a food experience/performance at White Night Auckland (New Zealand). White Night is billed as "... a night-time cultural festival that transforms the urban space into an arts destination for experiencing the best of new and experimental art forms, performances and culture."
Through mass- production and consumption old techniques and crafts are fleeting. Anna Wieser is inspired to preserve tradition and craftsmanship. With her project 'Crafting Transformation', she wants to awaken people's curiosity by showing them the beauty that comes from using our bare hands. "We live in a fast-digital world where the physical connection between ourselves and the people around us is threatened by oblivion," Anna says.
Our correspondent Ishpreet Batra interviewed Alexa Trilla, a food designer from Lleida in Spain. She is the creator of Archicookture and defines herself as an “Archicooktect.” Alexa is creative, curious and extremely passionate about mixing gastronomy with other kinds of skills and knowledge.
European designer Ruth Kluckers is a recent graduate from the Design Academy Eindhoven. A vegetarian since she was 6, she used spend time on organic farms as a child where she learnt early on about food. While studying in the Man and Food Department she did her internship at the Cornish Seaweed Company in the UK, where she lived in a friend's van. This became her main inspiration for her ongoing project 'A Drive For Seaweed'.
After receiving her Bachelor's degree at the "Instituto Culinario de Mexico", Estela Gless went on to graduate from the "Zürcher Hochschule der Künste" with a Master of Arts in Design Trends and Identity. With more than ten years of experience in the culinary arts, she developed a sophisticated and, may we say, delicious project for her MA graduation: RE.TREAT, exploring physical and emotional sensory perceptions in the mouth. We asked Estela to tell us a bit more about her concept and how she developed it.
"By Hand" is a culinary experience resulting from the research of designer Giulia Soldati, who uses food as a tool to explore the relationship with our body, whilst trying to trigger new behaviors and question our beliefs.
Tina Breidi, our South Africa correspondent, went to interview NUDE FOODS, a great example of how design can shape our food behavior and trigger new habits. NUDE FOODS tackles our plastic waste issue by offering new models that alter our weekly choices and practices around food.
Ishpreet Batra grew up in the city of 'Tehzeeb', Lucknow in India. She never took any formal education in food but the flavours of her culture attracted her to start experimenting with the complex flavours of 'Awadhi' cuisine at the age of 12. While the process of cooking gave her emotional balance, studying fine arts and design gave her the vision as well as the skill to understand her passion. Ishpreet has spent seven years working with various design startups, services and products as a User Experience Designer. Today Ishpreet lives close to the capital of India studying food culture, eating habits and creating unique multisensory experiences around little observations, and hopes to address some real world problems in future.
In the age of globalisation, we are used to circulations of products from geographical locations all around the globe. But what happens when countries start redefining their identities—thereby also redefining their borders—and how does it affect our taste?
BENDITAS (Ferran Gesa and Caterina Vianna) is a Barcelona based design studio specialised in what they call "furniture for food". The studio aims to create new products and services for the food sector from a unique point of view: designing products that are in dialogue with food.
In Western society, as etiquette dictates, we’re urged from a young age not to lick our plates after eating. Certainly, it’s frowned upon to go around “licking everything in sight”. However, this is just what the ‘Lickable Cities’ research project aims to do with their self-declared international “impractical research community” which explores “gustatory experiences, designs, and technologies”.
Steph Marsden enjoys thinking about, writing about and playing with her food. Not only a messy eater, she believes finding fun ways to play with our food (and our perceptions of food) is a great way to learn more about the complex nuances of what we eat, and its relation to culture, the environment and our global food system. Steph studied furniture design and cabinet making and has recently completed an MSc in Gastronomy at Queen Margaret University, Edinburgh. She aims to further examine the connections between gastronomy, art and design through research and creative practice.
Lotte Meeuwissen is a Dutch Food Designer based in Barcelona. She invents culinary interactions with a focus on the social nature of food. Lotte uses "play" as a tool to enable her audience to focus on means rather than ends, allowing people to try out new things, to revise, modify and explore. With her work she creates new social bonds, both with food as well as amongst people. We talked with Lotte about efficiency, a social perspective and food dreams.
Hannerie Visser grew up on a table grape farm in South Africa. Her mother and grandmother were both domestic science teachers. Today she designs and produces culinary experiences through her Cape Town-based company "Studio H". Hannerie’s driving force is to find solutions to challenges in the food system to ultimately contribute to a better and more sustainable world through food and design. Hannerie's "Studio H" is a culinary-minded design studio that creates experiences through the lens of food. In 2017 Hannerie founded her own food and culture magazine, "Chips!", which launched at the New York Food Book Fair. 2018 saw the launch of Studio H’s Future Food Report, published with samples in book format and accompanied by trend workshops. In the same year Hannerie founded "FOOD XX", a conference, awards and network dedicated to women in the food industry.
Xijing Xu is a Berlin-based designer from China. She helped develop “ChiTofu”, an Interdisciplinary Experimental Food Design Program in Hangzhou, China before starting her Masters at the Universität der Künste in Berlin. She graduated with a poetic and visionary project called "Wanderer" which combines textiles and milk fermentation. We talked to her about all things food, design and education.
Sophie Yotova is a certified Eating Psychology Coach and that has dedicated her life to devising a sustainable and flexible strategy for people to cultivate long-lasting and adaptable healthy eating habits. She does this partly through her platform Foodie Boulevard – a disruptive organization that explores food as an interactive and customizable long-term strategy for individual health promotion. Her main focus as a correspondent for the DIFD will be to explore what shapes the role of food in our society and what does or doesn’t impact our habits, beliefs, choices, and perceptions when it comes to the role of food in our lives. And what we can do to move forward, make better choices, and live a more harmonious, balanced, and sustainable lifestyle both when it comes to food and beyond.
Jashan Sippy is an architect and food-lover from Mumbai, India. He spent his early life travelling around the globe licking buildings to experience them holistically. His thesis “Gastronomy & Architecture: Multisensory Experiences” explored the cross between the two artistic disciplines. Jashan moved to San Francisco, CA to pursue an M.Sc. in International Business and has designed various spaces for food – from production, to consumption and waste, including grocery stores, restaurants and hotels. He has conducted innovation workshops in design and hospitality institutes and has curated multiple eating experiences with his multidisciplinary design studio Sugar & SPACE.
12th of Feb this year saw the launch of Studio H’s latest project, FOOD XX. Imagine hanging out with a group of your closest girlfriends to chat about everything that you cannot talk about at the office or at home – that’s kind of what FOOD XX wants to be for womxn in the South African food and drinks industry. The whole idea about FOOD XX is that we talk about current injustices and find solutions together, whilst simultaneously redressing exclusion and tokenism of womxn in the past.
For the international exhibition "Food: bigger than the plate" at Victoria and Albert Museum in London, Honey & Bunny realised five food design videos, all of which were created within the buildings of the museum. The exhibition will open to the public on 18th of May 2019.
Louise Knoppert is a designer who aims to stimulate people's senses and create new experiences, improving people's lives through her design. Her designs are presented as smart and simple solutions through functional and ergonomic products. From "Animal Coffin," a biodegradable animal coffin, to "Opscheppen" a series of bowls that help children learn about food quantities, Louise has designed sensitive products for various target groups. She talked to us about her project "Proef," a series of tools for people who are medically prevented from enjoying meals in a social context, due to being fed through a feeding tube.
Timm Donke, Leif Czakai and Nathan Fordy are collectively known as Optimismus, a commercial and social design collaboration that develops creative strategies and creates collaborations. Working for non-profit organisations they manage to tackle big issues with small-scale but impactful actions. Optimismus were asked by Hivos International to design a project and platform for the Open Source Seeds System program. They came up with a new brand to support sharing systems for seeds as well as promoting biodiversity. We talked with Leif Czakai about OSSS, an upcoming brand of seed snacks - introducing a new taste that aims to become a global snack produced on a local scale and with local ingredients.
The Times Up movement released a statistic recently: 1 in 5 executive chefs in the US are women. As a symptom of a gender imbalance in top roles in professional kitchens, out of the 30 nominees for South Africa’s Top Restaurant at the 2018 Eat Out Mercedes-Benz Restaurant Awards, only 4 restaurants have a woman in the role of head chef. The 13% is made up of Chef Chantel Dartnall, Kayla-Ann Osborn, Hilde-Lee Olivier and Fernanda Cardoso.
Olivia Ioannou was born and raised in Cyprus. She studied design at Goldsmiths University in London (2014-17). After her studies, her interest for food lead her to volunteer on agroecological and organic farms in Spain in an effort to understand a bit more about the food chain through personal experience and practical learning. The methodologies developed through her projects have influenced her daily life, especially fermented foods and the processes used to create them. Returning to Cyprus has allowed her to seek out people in her home country who are looking to disrupt or simply question the conventional food supply chain, whether it is by living a lifestyle guided by permaculture principles or simply making as much as possible from scratch.
Studio Inés Lauber is an conceptual food and design studio based in Berlin since 2012. The studio raises awareness on the subjects of sustainability, seasonality, locality and maintaining biodiversity through storytelling and conceptual design. Inés Lauber mainly works with local and sustainable produce and collaborates with projects and small businesses that have social and environmental sustainability high on their agenda. Experimenting with foraged ingredients and traditional preserving methods, researching on healing aspects and cultural values of food, the studio blurs the boundaries between forgotten and modern, traditional and new, offering food concepts to not only feed your body, but also your mind.
Dr Richard Mitchell is a Professor in Food Design at Otago Polytechnic in New Zealand. Richard has been researching and publishing on tourism and hospitality consumer behaviour, business collaboration and design thinking for food and culinary arts education for more than two decades. He has also presented at academic and industry conferences in more than a dozen countries and is active in working with a wide range of industry partners on wine, food and hospitality projects, including being a current management committee member for Eat New Zealand and a former chairperson of the New Zealand Food and Wine Tourism Network. His food design practice is in two main fields. Firstly food experience design and performance, and secondly using experience design to reshape classroom experiences in the culinary arts. In 2014 and 2016 he was convenor and creative director or the International Food Design Conference and Studio held at Otago Polytechnic.
In 1928, Salvador Dalí stated: “Joan Miró knows the way to limpidly section the yolk of an egg in order to appreciate the astronomical course of a hair.”
Make it Instagrammable! This is what I hear every time I speak with chefs, designers, or any other creative person working in the food industry. If you’ve ever gone down the rabbit hole of hashtags like #foodporn with over 104 million images, #foodie with 47 million or #foodgasm 21 million, you won’t be surprised when I say the "food-grammer" generation might be contributing to the food crisis. In the developed world, we are constantly pinballing between 2 controversial trends: one that celebrates indulgence and fullness, and another one that centers around frugality, control and consciousness. However, in an era of dodgy influencers and abuse of media as social currency, we might ask ourselves if this food-grammer craze is leading us to a cliff’s edge with its fake abundance.
Anastasia Eggers works in the field of speculative and critical design and design research. In her practice, she explores social, cultural, political and environmental issues, frequently choosing food and food production as a medium to create narratives around those topics. Her work often results in future scenarios that comment on recent societal tendencies and show complex relations between design fiction and reality. For us she will be corresponding about food and design in Russia.
Tainá Guedes, founder of Entretempo Kitchen Gallery and Food Art Week, is a food activist and book author who was born in Brazil and is now based in Berlin. She works on different projects on how we conceive food in a cultural and social context. For Tainá, art becomes an extension of the kitchen, and food a common base for expressing and sharing thoughts and ideas. With her work, she explores the political and social impact of food as a manifestation of history, sociology, geography, science, philosophy and communication.
Design Indaba, a pioneering creative conference held annually in Cape Town, will commence on the 27th of February and last for three days. Now in its 24th year, it presents itself as an event where business meets design. Host to visionary speakers such as Alice Rawsthorn and Rodrigo Garcia Gonzalez, this conference is a compelling opportunity for those interested in the world of food and design, and beyond.
Katinka Versendaal is an experimental food designer. She is deeply interested in what is happening in the world of food as well as in socio-cultural trends, scientific advancements, and their potential impact on the way we eat today and in the future. Katinka founded her own food design studio, The Eatelier, with the purpose of translating scientific research and technological innovation into the world of food. The Eatelier develops research through an interdisciplinary lens, which then is translated into food and hospitality concepts. The aim is to initiate product innovation and to create compelling culinary experiences for a wide variety of audiences in order to promote the creation of a more delicious, healthy and sustainable future.
Food experience designer Eunkyung Kang in South Korea puts an emphasis on food as an eating experience rather than as an object. Her projects focus on interpersonal understanding, communication and behaviors. "Distance of InTEAmacy" is an ongoing project which started in April 2018 and uses tea time as a tool to observe how food works in order to change behavior in unfamiliar social situations.
Artistic research conference Food Friction commenced on the 30th of November, 2018 in Arnhem, the Netherlands. A city in the Netherlands known for its fashion and a famous World War II battle, it is also home to ArtEZ University of the Arts which organised the event curated by food designer Katja Gruijters. Topics circled the role that designers can play in creating new perspectives and finding possible solutions for the planetary and environmental crises that are impacting our food system, our supply chains, our health and our behaviour. By hosting talks, workshops, performances, and edible interventions, Food Friction intends to spark interdisciplinary collaborations between politicians, scientists, artists and entrepreneurs and display to visitors the value of the critical and creative thought processes needed to ignite innovation.
One month ago Adelaide Lala Tam won both the jury and the public prize at the Future Food Design Awards with her 0.9 Grams of Brass project. We spoke to her about her work and her success.
Chieri Higa was born and raised in the US and Austria. She is a graduate of Design Academy Eindhoven’s Food Non Food department and is currently working on a cookbook with her grandmother about the evolution of Okinawan food. We are happy to have her be our correspondent for all things food and design in Japan.
Food and design is a relatively new, unarticulated space in design. Because of this, as a unifying platform for those working in this space, it is important for us to acknowledge that many people in this field are still considering how to articulate their identity to those functioning outside of our field. This is why the Dutch Institute of Food & Design is creating a manifesto. We want to communicate better to people unfamiliar with food and design the ideas behind what we do. The manifesto is a place to collect intentions and to record the process of a growing and changing platform. It will contain opinions, questions, speculations, and contradictions. Our manifesto will grow and change continuously and help to serve as a representative of the aims and aspirations of the DIFD and the people it represents.
At this years' Dutch Design Week 2018, The DIFD was present with an exhibition about a very important - invisible - part of food: microbes. Around 6000 visitors visited the contributions of designers working with food and eating: Anthroponix, Hannerie Visser (Studio H), Olivia Ioannou, Roza Janusz, Ina Turinsky en Andreas Wagner, Julia Schwarz, The Eatelier, students of Design Academy Eindhoven's Food Non Food department together with Tom Loois and Maria Apud Bell. Here is an overview of all the projects exhibited and their microbial concepts as well as an interview with the curator of the exhibition: Marije Vogelzang.
What can design do for food? This is the key question of The Food & Design Manifesto. This collection of world wide visions is not static. Like food. It will be living, decaying, blossoming and spreading seeds just like food does.
Protein Fantasy is a food design fiction that suggests a different way of looking at the “natural” process of culturing meat and pushing the possibilities of producing food. It also visualizes a possible living context and new foods in the future, with the research on “clean meat”. Protein Fantasy is also designed to question industrialized food systems across the world today that prioritize high volume, low cost, unsustainable practices, and a lack of design diversity.
Reinhard Hunger is one of the most influential German food photographers. Modern food photography is today's witness of food culture and trends, just like painting used to be. With his images, Hunger aims to tell a story, often with a humorous twist. He prefers to show the natural beauty of food, but still, his images are the result of highly conceptual thinking and detailed design work. As we all eat with our eyes and images play such an important role in our perception, I was tempted to ask Reinhard a couple of questions about his professional work.
The internationally renowned Future Food Design Awards jury was greatly impressed by the creativity and diversity of the applications. They had the difficult task to search for the three most innovative and disruptive designs for a culturally rich and sustainable food future. Out of 50 entries from 30 different countries, they selected the following three nominees.
Teresa Berger is a young product designer based in Vienna, Austria. She aims at improving products and believes they can enhance our everyday lives, if they are well designed. She sees food as one of humankind’s greatest pleasures but also biggest struggles, as eating is heavily influenced by external elements of consumption through the tools and objects we use. “Size, color, and the usability have a tremendous influence on creating consumption patterns that might lead to negative eating habits. This is where I felt I could really make change as a product designer.” We talked to Teresa about her work around food and design and her upcoming exhibition at the Vienna Design Week.
Protein Fantasy is a speculative food design project that was created based on Cellular Agriculture and the technology of “clean meat”. The way we prepare food and eat it has affected the path of human evolution. This project takes a step forward in discussing the possible food futures and our relationship with new food technology and design.
Having just recently graduated from the Food Non Food Department of Design Academy Eindhoven, Alexandra Genis sees her work as critical food design - sometimes very critical. ‘If I look at food design today, I see a lot of direct problem-solving. Vegetarian meat, technologically enhanced cooking, design against obesity and recycling of food waste dominate the media when it comes to food. These are important tasks at hand, of course. However, it’s what the public demands to see and I am sceptical about that.’ Thus the work of Alexandra is often the exact opposite of what is officially stamped as desirable. For her graduation project ATOMA she has travelled a universe of aromatic molecules to shed light on the secretive world of flavour.
“I suddenly could combine my passion for food and interest in nature and science with technology and design.”
Chloé Rutzerveld is a Dutch designer that critically explores food production and consumption. After graduating from the Eindhoven University of Technology in 2014 with the project Edible Growth, she started her own studio Food & Concept Design. Chloé successfully combines design, science and technology in order to find new ways of making food more efficient, healthy and sustainable. By using food as medium, she makes new technologies and food issues tangible for a wide variety of people, facilitating better understanding and in-depth discussions of related themes.
Albert Fuster i Martí is an Architect who is doing his PhD in History of Art and Architecture at ETSAB-UPC, Barcelona. He is the Academic Director of ELISAVA, Barcelona School of Design and Engineering since 2014, and he has lectured in history of art, design and architecture and project methodology at various schools. He has collaborated with Ferran Adrià and the elBulli team since 2013 for the project of the new creative lab in elBulli restaurant in Cala Montjoi (Catalunya). He is also the Director of the Master in Creative Process, by Elisava and elBullifoundation. And for us he will be writing about the food & design developments in Barcelona!
Katharina Unger is probably best known for her project "Farm432", an insect incubator for people to grow their own proteins and nutrients in the form of insects in their home. Having started in 2013, Unger has since commercialised the project, now known as “Hive”. Additionally, she has worked with a Maasai tribe in Tanzania who are affected by climate change and a completely new lifestyle of settled agriculture, bringing about many cultural changes affecting the food they eat. As our correspondent she will be reporting on recent developments in food and design in Hong Kong.
Francesca Sarti is perhaps best known for being the founding member of Arabeschi di Latte, a design studio that aims to experiment with new design concepts relating to food and beyond. Combining her fields of interest, with experiences and research, she is able to focus on the world around us through a critical and creative filter. As the UK correspondent for The DIFD she will be reporting on the food & design world as it is evolving in the UK.
In October 2017, “Menu from the new wild” was selected as one of the top 20 projects to take on the antenna stage organised by Design Indaba and Dutch Design Week in Eindhoven, the Netherlands. Industrial designer Alexandra Fruhstorfer is tackling an essential ecological issue. Invasive plants and animals are threatening the stability and functionality of our wildlife. Her solution is to reduce their numbers by making them commercially viable. Clearly, the next step will be to integrate them into our business cycle by eating them!
“I’m fascinated by how creatives reimagine materials and immerse people into new rituals of eating.”
Raquel Kalil is a San Francisco based UX Researcher and Service Designer with a foundation in Architecture and Interaction Design. Besides UX design and research, Raquel's creative practice explores gestures and rituals around eating which culminate in a body of work regarding the future of eating. She collaborates with artists and designers to communicate sustainable possibilities through gastronomic experiences.
“We will need to design the food habits of the present to be adaptable and suitable for the future.”
Nataly is a Colombian Industrial Designer with a master's degree in New Eating Habits at L'École de Design Nantes Atlantique. She is passionate about the relationship between humans and food and how the geopolitical and environmental stakes are evolving the way we eat. With experience in the food field, she has worked as food designer for restaurant chains, food & beverage industry, wine producers, and currently, as the creative director of Foodlosofia, a Mexican food design consulting agency. With an international scope including Colombia, Mexico, France and Australia, her work has a strong focus on human-centered design, applying new research methodologies with the objective of designing meaningful, sustainable and profitable food models.
Su Park is a former ceramic artist from Seoul, Korea, and recent graduate of the MA course Product and Spatial Design at Aalto University in Helsinki, Finland. She is currently working as a food designer at AÄÅ, a design studio which Su Park co-founded in 2014. Her focus in food design lies in looking at the bigger picture of food production and consumption and using design principles to help solve the issues in these fields. As our correspondent she will be reporting on recent developments in food and design in both Finland and Korea.
With the Future Food Design Awards 2018 just weeks away, we are taking a look back at last year's 13 best entries from: Fernando Laposse, Marie Caye & Arvid Jense, Katharina Unger, Anastasia Eggers & Ottonie von Roeder, Carolien Niebling, Chloé Rutzerveld, Studio Playfool, Doreen Westphal, Leo Fidjeland & Linnea Våglund, María Apud-Bell, Mariet Schreurs, Mies Loogman and Yunwen Tu. Together they covered a broad range of relevant food&design topics - from autonomous kefir machines to urbanised agriculture, from gene modification technology to augmented reality supermarkets and from future farming to surreal sausages. We can’t wait to see what’s next!
Yunwen “Tutu” Tu is a food designer and curator, who seeks ways to push boundaries through her work. Such as envisioning how the food of the global diaspora will be impacted by environmental, socioeconomic, political, and technological trends. Tutu's work has been featured in food design exhibitions at the ACM Future of Computing Academy, Asian Art Museum, Foodinno Symposium, California Academy of Sciences and Chinese Culture Center. As our correspondent she will be reporting on recent developments in food and design along the US West Coast.
The 2018 Future Food Design Awards are approaching fast. With the application deadline on 12th of August, here is another look at the six individuals who will be judging this year's awards: Clemens Driessen, Kees de Gooijer, Jolanda Nooijen, Pedro Reissig, LinYee Yuan and Marije Vogelzang. Overall, the goal of the Future Food Design Awards is to stimulate designers that have an important, remarkable and innovative perspective on the food system. Thereby establishing a better connection between the two worlds of food and design as well as promoting exchange and a more open attitude.
Josephine Abou Abdo is a Lebanese native living between Beirut and Rome. After studying interior architecture in Lebanon and product design in Rome, Josephine is now best described as a multidisciplinary designer and problem solver who uses product, service, and food design for innovation. As our Lebanese correspondent she will focus on writing about design thinking and food design in the Middle East.
Digital Seasoning by Laila Snevele
Laila Šnēvele is a recent graduate from the Design Academy Eindhoven. She sees her work as translations of food and human relationships. “Food is our common necessity, pleasure and culture. I am curious to explore the different roles that food plays in all of our lives. What is obvious for one, might be unacceptable for others. Where is the common ground?”, she says. Laila aims to explore people’s perception of food and how we look at things out of the norm. Her goal is to create edible experiences that are comprehensible, engaging and can improve our well being. With her new 3D visualisation of taste, "Digital Seasoning", she has done just that.
Tina Breidi by Retha Ferguson
Tina Breidi is a Lebanese born designer, based in Cape Town, driven by exploring traditional cultures and tackling social and environmental challenges. Since completing her Masters in Food Design at the Scuola Politecnica di Design last year, she joined Design Indaba and helped launch Antenna 2017, a new initiative between Design Indaba and Dutch Design Week. As our correspondent for South-Africa & Lebanon she will focus on writing about real human values. By presenting provocative concepts and projects she aims to show alternative ways of living, and changing people towards a more sustainable mindset.
Volumes by Marije Vogelzang
This is a call to designers to dive into the world of behavioural sciences. Especially for food designers, applying insights into why people behave in a certain way will take your design multiple steps further. Yes, we as designers already do research ourselves, but I found that it happens in a different way than how social psychologists do their studies. So let’s see what they know, how they do it and let’s learn from them.
Emilie Baltz by Tim Wilson
Emilie Baltz is an American award-winning food designer, technologist and experiential artist. As a correspondent for the DIFD she will give a regular update on the technological and sensorial side of Food & Design.
Totomoxtle by Fernando Laposse
Last year Fernando Laposse won the Future Food Design Awards with his circular design project Totomoxtle, by turning waste of coloured cobs of Mexican native corn into beautiful surfacing veneer for interiors and furniture. In the meantime his project is raising awareness about the rapid loss of the original species of corn in today’s globalised world. Read how his project evolved in the past year.
Inés Lauber by Satellite Berlin
Meet our German correspondent: Inés Lauber. Inés is a food and experience designer based in Berlin. On a regular base she will be writing for The DIFD about the German scene of Food & Design.
Human Hyena by Paul Gong
The Food Revolution 5.0 is now on show in Berlin at the Kunstgewerbemuseum. Our German correspondent Ines Lauber takes a look and tells us what to expect.
SAM - Marie Caye & Arvid Jense
SAM is a Symbiotic Autonomous Machine, designed by French-Dutch designers Marie Caye and Arvid Jense, but not owned by them.
Ever since food-delivery services like Deliveroo and Foodora started appearing in cities, spontaneous meeting spots have formed as well – places where the deliverers gather while waiting for the next order. For practical reasons, the spots are often central and highly visible, and could therefore be considered one of the major physical manifestations of the gig economy in cities across the world.
With a clear design backed up by thorough research, Adelaide Tam is the winner of this year’s Future Food Design Awards. Her project 0.9 Grams of Brass takes the only piece that is left over from the slaughter of a cow, the cartridge of the stun gun, and turns it into a mundane object, a paperclip. This paperclip costs exactly the same as the cartridge and leaves us wandering, what is the value of life within the meat industry? With her design she won the audience award, as well as the jury prize.
The Food & Design Manifesto of The DIFD will kick-off at this year's Dutch Design Week. Make sure you are there to explore the question of “what design can do for food” together with us.
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