Food design
Brings food and design together: it designs food, objects and spaces for eating, food services and the eating experience.
What it deals with
What we eat depends on many design decisions, from the package to the plate and the restaurant, that are rarely thought through together.
Principles
With food
Food as a material to design with.
For food
Objects and spaces to prepare, serve and eat it.
The act of eating
Design the whole situation: who eats, where, when and how.
Applications in design
Use it like this
Think about food together with its package, its space and the moment it is eaten.
Avoid
Reducing food design to pretty plating.
Don’t fall for it
Food also has consequences for health and the planet: take them into account when designing.
Connections
Authors and works
- 2012
Francesca Zampollo
Proposed a method for designing the act of eating, one part of food design.
- 2016
International Journal of Food Design
It was the first academic journal devoted to the relationship between food and design.
Sources
Original sources
- Zampollo, F. (2012). Designing new meanings: A design method for eating design. In P. Israsena, J. Tangsantikul, & D. Durling (Eds.), Research: Uncertainty, contradiction, value. DRS International Conference 2012, Bangkok. Design Research Society. View source: Zampollo, F. (2012)
Secondary sources
- International Journal of Food Design (2016–). Intellect. Editora fundadora: F. Zampollo; editor principal: H. N. J. Schifferstein. View source: International Journal of Food Design (2016–)
Last reviewed: