Food trends

Enivrance invité de MIxeur por enivranceparis

by ENIVRANCE

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Lunar Eclipse, Fama and Tapa da Luz - Philips Design and Arzak

During the 8th international gastronomy summit, madridfusión, Arzak and Philips Design present a series of concepts intended not only to delight palates, but also evoke emotion and stimulate the senses. The bone china series – Lunar Eclipse (bowl), Fama (long plate) and Tapa da Luz (serving plate) – is designed to react when food is placed on the plate or liquid is poured into the bowl. ifoodDesign

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MOSCARDINO

«Moscardino é um conjunto de talheres multi-purpose. Este spork descartáveis, guarda em si duas ferramentas fundamentais para levar comida à boca. Dentes do garfo se tornar o cabo da colher que é uma das garfo. Pequeno, adequado para crianças, Moscardino spork é feita por "Mater-Bi", um bioplástico feito de amido de milho, totalmente biodegradável »

«Produced by Pandora Design in Italy, this sexy little spork was awarded the pretigious Italian Compasso d'Oro in 2001. They're small enough for easy use by children and grand for picnics and brown bag lunches.»

Katja Gruijters - Beautiful by Nature

feed your mind:)

apareço lá pelo meio .p , colaborei neste projecto durante o meu estágio na Holanda.

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Making omelettes inside of eggshells

While it may not be possible to make omelettes without breaking eggs, it turns out that you actually can get pretty close.

In what follows, we demonstrate some methods of making omelettes inside of eggshells. Perhaps a culinary equivalent of the ship in a bottle.

+ aqui

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Bompas & Parr’s Artisanal Chewing Gum Factory

nhamiiiiiiiiiiiii :)

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HEL YES! FOOD AND DESIGN FROM HELSINKI

HEL YES! is a temporary restaurant and exhibition imagined and realised by a creative team of Finnish designers and food visionaries; led by Antto Melasniemi together with Mia Wallenius and Klaus Haapaniemi. HEL YES! will be unveiled 15 September 2010 in a former depot in East London. For 14 days it will serve as a melting pot of people and ideas duringLondon Design Festival.

Can furniture be made from trees thinned out from the forest?

Can a new dinner set be created from donated plates?

Can a restaurant gather ingredients straight from the forest?

Can something new come out of foraging the old?

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Food and Philosophy by Marije Vogelzang

"Eating design is to design from the verb 'to eat'.”

Designers who work with the subject of food are often called 'food designers'. According to Marije Vogelzang, food is already perfectly designed by nature. Instead, her designs focus around the verb 'to eat'. Vogelzang is inspired by the origin of food and the preparation, etiquette, history and culture around it. For this reason, she doesn't consider herself a 'food designer', but as the first 'eating designer' in The Netherlands.

"There is no material that comes as close to human beings as food."

It is often thought that designers who work with food only design the shape of it. Vogelzang's aim is to look at the content and background of the food as well; the shape is just a tool to tell a story.

"You put my designs inside your body."

After 10 years of experience with food projects, Vogelzang has developed a philosophy consisting of eight inspirational points. They can be used as a tool to inspire designers and creatives about food. Eating design is a uncultivated area with an endless amount of possibilities. The eight point philosophy gives insight into where the possibilities of working with food can lead.

"Food goes to the stomach, but it can also activate the brain and can rouse strong memories and emotions."

The eight points are:

- the senses

- nature

- culture

- society

- technique

- psychology

- science

- action

The eight point philosophy is thoroughly covered in Marije's book EAT LOVE

MARIJE VOGELZANG BRINGS A DESIGNER'S EYE TO THINKING ABOUT FOOD

PopTech 2009: Marije Vogelzang from PopTech on Vimeo.

continuing reading at pop tech..

S C H O K - O - L A T I E R

photo by Spencer Tunick
http://www.spencertunick.com/


Dominique Persoone
http://www.dominiquepersoone.be/

Taste and aromas are central
Open mind
The right balance
Top quality ingredients
Origin chocolates


The Chocolate Line - chocolates made with love
http://www.thechocolateline.be/


Chocolate Shooter
http://www.chocolateshooter.be/




The nose picks up both odors and tastes.

«Recent research has shown how important our nose is to us when tasting food. Hence the idea of allowing it to enjoy a chocolate tasting event or dessert. Sniffing cocoa with raspberry or ginger and mint will help enhance the pleasure of the chocolate experience»

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EAT LOVE

Food Concepts by Eating-Designer Marije Vogelzang"

Marije Vogelzang- Proef

http://english.proefamsterdam.nl/pages/2

:) já estava p adicionar há algum tempo!

dining in 2015

«designer's own words:dinner theatre challenges existing notions of dining etiquette, rituals and eating behaviour through the creation of interactive and edible tableware. Eating has gone from need to desire. Food has achieved elevated status and become not only a cultural obsession but also an alternative art form. Dining habits have evolved beyond the traditions of sitting down at a table; there has been a trend to experiment with the inherent social element of eating. Most people dine out with certain assumptions of what to eat, what to wear, what to say, how to sit, and what fork to use. There are unsaid rules that pervade all forms of social eating situations. Diverting these rules and playing with them can facilitate a reinterpretation of etiquette, ritual, and eating behaviour in the near future. The delightful bread lampshade works as a stand alone accompaniment to any meal as well as the perfect partner for a candelicious butter candle. Entirely edible, the lampshade can be made in a variety of breads, from a basic white loaf to sourdough to seeded multigrain. The heat from the bulb keeps the bread warm and aromatic and emanates a soft glowing light. The candelicious butter block candle works as an accompaniment to delightful bread lampshade. Made entirely of pure butter, the flaming wick burns the butter at a steady pace whilst adding drama and atmosphere to the tablescape. The flavourbowl is a versatile main course and eliminates the need for serving plates or bowls. Made entirely of steamed rice, it can be filled with anything that goes with it. The mixture of rices can be varied, but half of the mixture should consist of sticky rice for best results. The chocomat is the grand finale of the meal. Made of rich chocolate, the delicate laced texture of the chocolate cookie paired with fresh whipped cream will delight the senses. »

name of design : dinner theatredesign

by : kimberly hu from uk

Florence Doléac

Blind tasty » se présente comme un jeu de dégustation : quatre différentes saveurs pâtissières savamment composées se cachent dans 16 boules creuses en chocolat roulant à l’intérieur d’un demi-tore de table, lui aussi en chocolat.

http://florence-doleac.creationflux.com/pop.html

Stéphane Bureaux

http://www.stephane-design.com/index.html

Mimi Oka and Doug Fitch (orphic feasts)

the land of cockaigne

«an interpretation of brueghel's painting of the same name depicting the medieval fantasy land where food falls from the sky and no one has to work for their dinner»

underwater dinner

picnic

wonderful :)

http://www.orph.us/projects.htm

inspired by nature workshop

workshop de food design ministrado por Katja Gruitjers: http://www.katjagruijters.nl/

inspirado na natureza e nas suas fases d evolução, texturas e sabores :), tenho pena de n ter ficado por frança a concluir o projecto m este foi o resultado. :)

julie hhh

http://juliehhh.com/menu.html

as delicias do dia .. é o q vale n ter net no ghetto,venho p a escola compartilho ideias e coisas.. meio em francês e inglês.. e dão-me presentinhos destes...

a minha pesquisa d food design enriqueceu bastante em 2 semanas.. e as aulas d food design so começam em dezembro... vamos lá ver cmo vai ser, até já tenho cadernos c os trabalhos dos alunos c diferentes temáticas, :)

tasty ideas

din-inkdesign

design by : andrea cingoli + paolo emilio bellisario + cristian cellini + francesca fontana from italy



designer's own words: Turn your favourite office tool from your desk in a common cutlery...this is din-ink. A set of pen caps, including a fork-cap, a knife-cap and a spoon-cap, that replaces the normal pen cap during lunch time! All caps are made by annually renewable resources, like natural starch and fibres, to be 100% biodegradable and atoxic, warranting the best alimentary use. Dispensing each set in a compostable packaging the whole set is designed to respect the environment. Now give your office ballpoint pen a good excuse to be gnawed by your teeth: use them for din-ink.

http://www.designboom.com/contest/view.php?contest_pk=21&item_pk=19812&p=1