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Aluminum and steel streamlined meat slicer with rounded knobs.
A Slice of Design from the Local Deli
Designed more than 70 years ago, the Model 410 meat slicer, also known as the Streamliner, is not just a utilitarian object for the food service industry. It is also a wonderful example of streamlining, a style of Modernism that combines principles of aerodynamic engineering with geometry, often characterized by smooth rhythmic surfaces and forms...
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Design and Food Journal 03: Slowing Down
Tableware as Sensorial Stimuli. (Image credit: Jinhyun Jeon, http://jjhyun.com/?portfolio=tableware-as-sensorial-stimuli-2) 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...
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Design and food at Design Miami/
Biccio fillet, part of the Faked Meat series by Marije Vogelzang on view at the Food Culture exhibition. Design and food continues to be an area of design practice garnering attention as it pushes at the boundaries of what we think of as traditional design. (Full discloser, I am organizing an exhibition on the subject.) Case...
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Design and Food Journal 02: Pop-ups
M25 Luncheon. (Image credit: The Back Room by Faye Toogood. http://www.dezeen.com/2012/09/20/the-back-room-by-faye-toogood/) 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. This is by no means a new phenomenon at international contemporary design...
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Design and Food Journal 01: Planting the Flag
(Reversed Volumes. Image credit: Mischer'Traxler, http://www.mischertraxler.com/projects_reversed_volumes.html) Welcome to the Design and Food journal! 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...
Cooper-Hewitt: Food and Transportation: New Systems Approaches to Transforming Cities Sustainably
By the year 2050, about 80% of the earth's population will reside in urban centers with much less space and resources available to support the current personal automobile, sprawl, and highway infrastructure-focused transportation paradigm. Speakers Dickson Despommier, Dan Albert and Sue Zielinski will present their visions for the future of cities that include models for...