Online School of Food Design©

The Online School of Food Design© is a virtual school where to learn what Food Design is and how to do it. The school is for chefs, designers, and for anyone interested in applying design to food and eating. The courses aim at training new Food Designers, and giving new perspective to established Food Designers. The Online…

Consumir Local

The project Consumir Local (“buy local”) encompasses a set of conscious initiatives about food consumption, where communication design provide the driving force for public and social relationships. Consumir Local is ideated by Alexandra Santos during her the Master in Communication Design for tourism and culture at the Universidade do Algarve. The project took the shape of a social design project,…

The Portuguese Saudade: a culinary journey

The Estoril Higher Institute for Tourism and Hotel Studies presented on 10 May an unprecedented culinary journey as part of its 25th anniversary. Students of the MA in Innovation in Culinary Arts, along with a multidisciplinary team prepared an odyssey of flavors with roots in the traditional Portuguese cuisine. This journey, named the Portuguese Saudade,…

Kristiane Kegelmann

The berlin based food designer Kristiane Kegelmann is questioning and reinterpreting the settled concept of the classical patisserie. Do we always have to consume desserts the same way? Why do they all look the same? In her work process Kristiane confronts herself with exactly these questions. During the conceptualisation of her pastry sculptures and installations she creates a synergy…

Isabelle Majou

Isabelle Majou an industrial designer based in France who focuses on food related projects. She works with food with the intention of avoiding waste and superfluous creations, and rather trying to exalt what is already vital. Isabelle believes in the importance of observing people in their daily life, in their habits, in their eating manners, understanding what they like or dislike, what makes them live, what entertains…

Food History – a project by Papila

This book explains how the relationship between food and human beings has evolved throughout history.  Starting with the moment when fire was discovered and hence became the origin of cookery, to the improvements in agriculture and livestock farming, the first fermentations used in food, etc. What is Food History? Food History is a project which…

Rafael Ribeiro

Rafael is a Brazilian Food Designer interested in the dialogue generated between design, cuisine and psychoanalysis. His work focuses on the creation and development of food interfaces and emotional and symbolic experimentations, from observation of the relationship between people, food and places. Rafael Facebook Page

Into the Food

Into the Food is an Italian Food Design studio founded by designer Antonella Mignacca. Into the Food has developed a specific expertise in the area of food and eating design. By focusing on the creation of an experience connected with eating and interacting with food, our investigation opened up a whole new world of possibilities and brought their…

Food Design under the Microscope

Wednesday 29 June – Friday 01 July 2016 www.fooddesign.org.nz The influence of ‘The Human Touch’ is the focus of the second International Food Design Conference & Studio being held in New Zealand in late June. Following the success of the inaugural conference in 2014, the Food Design Institute at Dunedin’s Otago Polytechnic is hosting three…

Taller de Casquería

Taller de Casquería works across disciplines, not ascribing their resolutions to any of them in particular. Their work aims to build on an ambitious understanding of the role of the architect that looks beyond the framework conditions of the status quo and does not shy away from proposing complex technical, social and political innovations. Taller de…