This flatware designed by Zaha Hadid gives new life to the term “mindful eating.” While the pieces of this place setting are immediately recognizable as forks, spoons, and a knife, each stainless-steel utensil looks as if it is reflected in a fun house mirror. The pieces are very individualized, but as a five-piece group they...

In 1985, Cooper Hewitt received a gift of seventy-eight woven labels from ASL Industries of Great Neck, New York. The company specialized in the manufacture of woven labels for clothing, luggage, toys, and shoes. The majority of the gift included labels for major retailers and garment manufacturers like Gap and London Fog, but a few...

You can use it to prepare a lovely jellied entrée made with crab or chicken, desserts made with fruit or, as a special holiday treat, with cat food, in homage to television’s Griswold clan’s Aunt Bethany. The star and Christmas tree molds suggest raspberry jello. Today’s food mold might only be seen in the most...

Hot chocolate has been a fashionable drink since the eighteenth century, and the popularization of the beverage also saw the rise of new designs related to its consumption and preparation. This ornament print by the French designer and printmaker Jean-Baptiste Fay shows twelve different designs for chocolate cups. Each cup is decorated with a diverse...

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...

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...

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...

M25 Luncheon. (Image credit: The Back Room by Faye Toogood.) The London Design Festival has since passed (it was held September 14 – 23, 2012), but one trend has held my attention: the design and food pop-up. This is by no means a new phenomenon at international contemporary design festivals, but it continues to be...

(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...