Disfruta Disegno 2014

Dis_fruta Design 2014 was the  2nd Latin American Meeting of Food Design, an opportunity to strengthen and highlight the participation of Food Design in Latin America. This second meeting aimed to bring together international, regional and local actors around the theme of Food Design in order to generate discussion from the following questions: What are we doing…

Panem Et Circenses

Panem Et Circenses is an art collective created by Alessandra Ivul and Ludovico Pensato in 2012. Based in Bologna, in 2015 PEC opened the Center for Contemporary Art on Food Culture (CACCA). “A genuine site-specific approach fused with an associative vocation are the founding elements of the research that underlies the aesthetic and formal choices…

De.sign&food.house

Design&food.house is an experience event and eating studio, originates as a centre for appling research to novelty and fruition of consumption and hosting. It defines and develops events, and delivers conceptual design around emotion linked to locations, atmospheres, and food. Ivana Carmen Mottola is founder, Creative Director and designer at Design&food.house; she is a Post-Graduate from Sant’Anna…

Food Design Webinar: How I Became A Food Designer (Sept 26)

The Online School of Food Design© now hosts regular Live Webinars on Food Design. In each webinar, Francesca Zampollo introduces one or two experts, and together they explore one Food Design topic. These webinars aim at showcasing the work of food designers, researchers, and food innovators. The webinars are completely free. The first webinar is on September…

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