Dezeen has been investigating a new trend: the combination of food with design. My Design Week gives you a tour around the Food & Design world as seen by them.
“In design circles, food has emerged as one of, if not the, most exciting areas of exploration.” they say.
Their basis was the Milan Furniture Fair in April this year, where “everywhere you looked, designers were turning galleries into live cooking events, running food workshops, presenting their visions for the perfect dinner or even growing vegetables.”
Two of the most important design schools in the world, the Royal College of Art (London) and Design Academy Eindhoven, have presented food related creations at iSaloni.
Anne Mieke Eggenkamp, chairwoman at the Design Academy Eindhoven, said “Food is a very hot topic. I think food and textiles are the two topics that will be key in the next ten years.”
Dutch Designer Vogelzang is famous for her food happenings and just opened “eating-design” restaurant Proef, “that presents a holistic design experience and serves organic, seasonal, locally sourced produce.”
As designers integrate food into their work, chefs reciprocate by introducing design onto their creations just like French chef Marc Brétillot, whose specialization is “culinary design“.
Another great example is finish chef Antto Melasniemi. He presented a pop-up restaurant, HelYes!, where regional dishes were presented in a fairytale environment furnished by Finnish designers and artists.
Read more on Dezeen‘s food & design report.