Meet our International Correspondents

Meet our International Correspondents

We are proud to present our new selection of international correspondents with whom we are collaborating to get news from across the globe about food and design. The DIFD does not only have the privilege to post articles, reviews and other texts our correspondents write for us, but also to interview each one of them on their personal involvement and fascination with food and design. Here are a few insights from our 12 correspondents – click their links to read the full interviews!

In our very first interview, Inés Lauber, our Germany correspondent, wonderfully summarised that she uses food as both a creative material and a source of inspiration. Emilie Balz, who corresponds for us from the US East Coast, goes a step further in describing that she uses food and the senses as material for provoking delightful new experiences that create emotional impact.


Albert Fuster i Martí, who writes for us from Barcelona, is more concerned about the relation between food, design, culture, people and environment. Whereas Josephine Abou Abdo, our Lebanon correspondent, clearly stated: “Putting the terms “food” and “design” together enables people to relate food to more than one branch of knowledge”. This was seconded by Katharina Unger, based in Hong Kong, when she told us about how food is now becoming, more than ever, a political instrument.


Francesca Sarti, who keeps us up to date about what’s going on in the UK food and design world, is fascinated by using food as a primary angle to investigate cultural conditions and contemporary rituals. Whereas Nataly Restrepo, who corresponds for us from Mexico, is rather taken by the complex and multifaceted meaning of food. Which she sees as an intimate material capable of building your identity, creating a community around it, bringing memories and sharing social moments.


When it comes to food and design, Su Hyun Park, who writes for us from Finland and Korea, pointed out, this relationship is often misunderstood as the designing of a culinary aesthetic, with only a narrow perspective on food. Which also leads to our US West Coast correspondent, Yunwen “Tutu” Tu’s thought, that food education has been (and is being) overlooked in so many countries, as well as Tina Breidi’s statement, who is currently corresponding for us from South Africa and Lebanon, that food is a universal topic and a global language that we can connect and act upon.



We look forward to a growing community of food and design followers, further correspondents from across the world and of course the soon to be published interviews with our two correspondents Richard Mitchell and Pedro Reissig who will be corresponding for us from New Zealand and Latin America!