What if saffron was an experience? ‘Secret Saffron’ explores this question through analogue and digital technologies, using simple glass and porcelain tools for measuring saffron in the kitchen. The project was designed to be shown during Milan Design Week 2020. Our correspondent Yue Liu talks to Stefano Citi, co-founder of TourDeFork about creating an interactive food project in the middle of a pandemic.
The DIFD interviewed our Scotland correspondent Steph Marsden about how she used her lockdown time to expand on a project about individual eating, with your computer. Autodîneur is a computer-generated guide to an exploratory eating experience. Each time you visit you receive a new set of instructions to follow for a new kind of meal. The instructions help you use all your faculties to get messily in touch with your food.
Yue Liu is a Milan-based designer from China. Her childhood painting experience and academic studies in Product Design have built her design identity. Four years ago she dove into the world of food invited by one of her friends, to participate in a food project about tofu culture. From there she found food — the subject that has also guided her research for her Master’s degree in Product Design for Innovation at Politecnico di Milano. In Yue Liu's opinion, food and design is not only about creating new things, but also recovering those food cultures of value from the past and let them relive in the present, and take part in our future.
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