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