about the future of Food Design
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."
G: A Book About Food
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.
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,
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.
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.
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.
by Jamie Horwitz (Editor), Paulette Singley
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
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
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
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
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