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Books about the future of Food Design
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33 Food Design

. Books about the future of Food Design

EAT THIS! Boiling point of the public domain
by Maurice Nio and Joan Almekinders

EAT THIS! is a call to build market halls in the Netherlands that enrich the public domain.

The authors (NIO architects) designed "an inimitable gorge machine, a hedonistic jumble of spaces (...) with interiors from all kinds of nationalities and styles": the Fire Emperor.
The Fire Emperor, a new appearance in the heart of every major Dutch city, the new non-stop market hall, a pivot of public life. No-one can escape from this voracious building that, day and night, devours anything that comes near: innocent tourists and experienced gluttons, pale potatoes and fresh coriander, tame pigeons and live squid, raunchy market stalls and exclusive restaurants. Everything is being digested, pushed along and shovelled out again, but not before it has been substantially reshaped under high pressure. Everybody has something to look for here, and everybody and everything is prepared to defy the heat of the kitchen in the Fire Emperor. This is where the city boils and where people travel along on the vapours of exotic dishes.
They have also cooked up 10 new food formulas and highlight 25 famous market halls in world cities.

Philip Mechanicus, photographer and culinary journalist, serves up a number of food themes in his own unique way.

22 photographs by photographer Otto Snoek have been added, snap shots of people (mainly) eating.

The book reads and looks like a market hall, a colourful collection of everything to do with food - the products, the preparation, the consumption. Wandering through the book, you encounter the most weird and wonderful things, just as you would if you were strolling around a large market.
"Food makes people come out of their shell, only food is capable of delivering such delicious public experiences."

2398 G: A Book About Food
by Electa

Colors 54 Food presents the dietary habits, the rites and time devoted to eating, drinking and preparing food in various parts of the world (with a supplement developing the 2003 United Colors of Benetton campaign). Food - as a means of communication, artistic expression and design - is the subject of a book entitled 2398 g (the actual weight of the book itself) produced by Fabrica and published by Electa. Young artists from the Benetton centre, together with others of international acclaim, were invited to represent food, each in their own personal way – as a fetish, ritual, excess, dependence, celebration, emotion, reflection, contradiction, oppression and obsession.

In Search of the New Public Domain
by Maarten Hajer, Arnold Reijndorp

The last 10 years have not only seen the rediscovery of public space in the arenas of policy-making and design, they have also witnessed an intensification of the debate about the significance of public space for urban society. "In Search of the New Public Domain" offers a cultural perspective that places current debates about public space into the context of recent social and spatial developments, such as the expansion of the urban environment and the creation of the network city. Through theoretical discussions and analyses of practical problems, this publication offers insight and an essential background for professionals who are involved in the task of designing public spaces, a diverse group which includes not just architects and urban planners but also many governmental bodies, organizations, and companies.

The Harvard Design School Guide to Shopping / Harvard Design School Project on the City 2
by Chuihua Judy Chung (Editor), Jeffrey Inaba, Rem Koolhaas, Sze Tsung Leong

Like a favorite shopping emporium, The Harvard Design School Guide to Shopping is a browser's paradise. This second installment of the Project on the City aims to investigate "a general urban condition undergoing virulent change." A big brick of a book with hundreds of photos and a bundle of essays by prominent designers, architects, and urban scholars, it traces the evolution of the marketplace and the environments we create for the purpose of getting and spending. From the great covered arcades of the 19th century to the museum displays of grand department stores to air-conditioned suburban malls, the book examines the ecology and life cycles of retail space the world over. Dip into the book anywhere for insights into acquisitive behavior. Newspaper clippings cite retail trends; a bar chart compares retail square footage by country (the U.S. tops them all). Some of the essays are already marked in yellow highlighter so you can scan for the main points. A 2,000-year timeline tracks major developments with theme concepts: Disney Space, Three-Ring Circus, Brand Zones, Shopping Landscapes. The book makes a wonderful reference for urban planners, but it's equally accessible to those who just want to shop 'til they drop.

Designer Food
by Gregory E Pence, Gregory E. Pence

Absolutely everyone must eat. People decide several times a day what to eat and what not to eat, and the personal issue about genetically modified food is whether it is safe to eat--not only in the moment, but over the long-run. Designer Food addresses these and other pressing questions surrounding the ethics of genetically modified food in the premier, single authored commentary on the subject. Beginning with a thorough chronicling of GM Food's rise to fame first in England and later in North America, the book considers such issues as the symbolic importance of food, world hunger, food terrorism and sabatoge, and democratic public participation in the growing debate surrounding genetically modified food.

Designer Desserts
by Philippe Durand

Prestige des Grands Chefs Dessert is the grand finale of a great meal. To make a memorable lasting impression, the dessert must excite all the senses: above all it must taste delicious but it should also have texture, a lovely aroma and be beautiful to look at. A «designer dessert», which each individual serving arranged with care and purpose on an attractive plate and cleverly decorated, is a stunning way to finish a dining experience. Talented pastry chef and teacher, Philippe Durand has developed many new ideas and methods for presenting «plated desserts». He has analyzed all the components necessary for creating dazzling presentations of individual desserts arranged artistically on a plate. These innovative dishes will inspire restaurant chefs and caterers as well as home cooks who love to entertain. This book is presented in three sections. The first section illustrates the principles of style, technique and decoration necessary for the successful presentation of an individual dessert. The main part consists of dessert «formulas», grouped according to the main ingredient, along with photographs to help achieve the same stunning results. The basic recipes and techniques for making the desserts in the main section are given at the end. Restaurant chefs will find desserts to make ahead in quantity that are easily assembled to order. There are innovative ideas for combining colorful and flavorful ingredients that will inspire pastry shop owners and caterers. And for the talented home cook who wants to serve a dazzling, decorated dessert to guests, this book offers many delicious possibilities.

Eating Architecture
by Jamie Horwitz (Editor), Paulette Singley (Editor)

The contributors to this highly original collection of essays explore the relationship between food and architecture, asking what can be learned by examining the (often metaphorical) intersection of the preparation of meals and the production of space. In a culture that includes the Food Channel and the knife-juggling chefs of Benihana, food has become not only an obsession but an alternative art form. The nineteen essays and "Gallery of Recipes" in Eating Architecture seize this moment to investigate how art and architecture engage issues of identity, ideology, conviviality, memory, and loss that cookery evokes. This is a book for all those who opt for the "combination platter" of cultural inquiry as well as for the readers of M. F. K. Fisher and Ruth Reichl.

The essays are organized into four sections that lead the reader from the landscape to the kitchen, the table, and finally the mouth. The essays in "Place Settings" examine the relationships between food and location that arise in culinary colonialism and the global economy of tourism. "Philosophy in the Kitchen" traces the routines that create a site for aesthetic experimentation, including an examination of gingerbread houses as art, food, and architectural space. The essays in "Table Rules" consider the spatial and performative aspects of eating and the ways in which shared meals are among the most perishable and preserved cultural artifacts. Finally, "Embodied Taste" considers the sensual apprehension of food and what it means to consume a work of art. The "Gallery of Recipes" contains images by contemporary architects on the subject of eating architecture.

Molecular gastronomy: Exploring the science of flavor
by Hervé This

Herve This (pronounced "Teese") is an internationally renowned chemist, a popular French television personality, a best-selling cookbook author, and the only person to hold a doctorate in molecular gastronomy, a field he has helped to pioneer. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This makes use of recent research in the biology, chemistry, and physics of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.

Molecular Gastronomy, his first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, This analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them.

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