In the past week, I have been informed of two new books coming out in December. Both are through European publishers, Gestalten and BIS. This is so exciting because they both are about the “cutting-edge field” of food, eating, and design! Below is the book jacket blurb from creEATe:
Food is not just a hot topic in design and cutting edge creativity today but also an enormous industry with changing standards and perceptions. crEATe investigates recent trends and visual developments within food, design, hospitality and packaging design. Based upon research by trend analysts Chris Sanderson and Martin Raymond from the London firm The Future Laboratory, this sourcebook documents and illustrates manifold examples and concepts that are the driving forces in contemporary food, both influencing and inspiring today’s visionary chefs, designers, and consumers.
Six extensive chapters shed new light on the central topics and various approaches relevant in contemporary food with incisive texts including profile features of visionary creative’s accompanied by visuals. It starts by examining the treacherous landscape of food politics with environmental and production concerns in “Food Activists”. The return of “Wholehearted” home-style cooking is addressed as well as the sophisticated choices of nutritional “Smart Food”. “Packaging” confronts new challenges in delivering high impact aesthetic and brand experiences while being cost effective and sustainable.
The concepts and interior design approaches of “Food Spaces” are also evolving into luxurious canteens, cooking laboratories and store designs. The various attitudes of how people are embracing food are defined in “Typologies”. Finally, crEATe further explores “Future Solutions” by illuminating emerging trends that will follow illustrating how food will look as well as how we will respond to it emotionally and aesthetically.
The multifaceted examples in this informative volume are diverse. Portrayed in striking ways, they range from product design, industrial design and the interiors of restaurants and hotels to branding and consumerism. crEATe surely indicates how food is gaining new meaning in our lifestyle as well as in top-notch contemporary design. –crEATe
Below is Marije Vogelzang’s (of Proef restaurant and taste laboratory) first book, Eat Love!
After her graduation from the Design Academy in Eindhoven in 2000 Marije Vogelzang has been designing eating concepts. Her interest is in the verb ‘to eat’. Not only does she think deeply about what is on the plate (if there is a plate at all), but she also thinks about everything that surrounds the act of eating. The atmosphere, the people involved, the stories behind the ingredients, the taste and texture, sound, smell and colour of food and the way it is prepared and served. She explores the intimacy of design that actually goes inside your body and follows the journey of food from seed all the way to poop.
Thinking about all this and working and experimenting in her studio and restaurant and by creating eating experiences for her clients she has developed her own unique way of looking at eating from a psychological, cultural and design point of view.
This book makes her vision and spectacular eating concepts available for the first time for a large group of people who are interested in food and the culture and experience of eating.
The introduction is written by design critic Louise Schouwenberg and places Marije Vogelzang’s work in context of Dutch design, international design and trends in food, eating culture and society.
