It is always surprising to read about famous designers or manufacturers who were hesitant about the career paths that turned them into household names. Danish silversmith Georg Jensen (1866-1935) was one such person. Initially, he had hopes of becoming a sculptor, but focused on silversmithing as this proved to be a more lucrative line of...
In a 1947 article on frozen food for Popular Mechanics, Andrew Hamilton anticipated that “before long you may see frozen dinners served in hotels, trains, planes, ships, factories, offices and your own home.”[1] Earl E. Hoyt Jr., designer and draftsman at Donald Deskey Associates (DDA) between 1960 and 1965, sought to realize Hamilton’s prophecy in...
Design Talk with Devita Davison and Keba Konte, discussing food entrepreneurs and systems that promote sustainability and inclusivity.
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...
