Research in Progress

Design and Food Journal 03: Slowing Down


Over the past few months, a number of design and food trends have been catching my attention. One is the idea of slowing down, inherent in the work of many student design projects I’ve recently seen. Afterall, what can (hopefully) inspire us to slow down more than food? When preparing it, we are held to food’s properties and ritualized making. When eating it, we savor the present moment when a delicious bite hits our tongue. In harvesting it, we respect its cycles. The mass production of food during the twentieth century gave us bland, processed, and thoughtless food experiences that many designers, chefs, farmers, artisans, and others are seeking to overturn with an emphasis on rediscovering our gastronomical roots. Design students are very much a part of this conversation, proposing solutions that provide provocative commentary.
Design and Food, food, contemporary design, exhibitions, student work, ECAL, Design Academy Eindhoven, Jinhyun Jeon, Coen de Koning, Laurent Beirnaert, Pierre Bouvier, Paul Tubiana 		, ,

Design and Food Journal 02: Pop-ups


The London Design Festival has since passed (it was held September 14 – 23), but in the myriad reports that surfaced online, one trend held my attention: the design and food pop-up.
Design and Food, food, contemporary design, exhibitions, pop-up, Arabeschi di Latte, Faye Toogood, Haptic Thought, DesignMarketo, Linda Monique, Tom Dixon, Paul Cocksedge 		, , ,

Design and Food Journal 01: Planting the Flag


In this Research-in-Progress blog series, I’ll be testing ideas and sharing what piques my interest around design and food, part of early ongoing research I’m undertaking here at Cooper-Hewitt in preparation for an exhibition. I view this space as an important part of the process, pulling back the curtain, if you will, on initial thinking that will shape the exhibition. Consider it your special backstage tour. This journal will therefore get messy, but that’s precisely the intention – to have a space where ideas can emerge, develop, be thrown out or be enriched. I’m thirsty for suggestions and feedback, so please do share.
Design and Food, food, contemporary design, ceramics, exhibitions