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Food Design

Honey and Bunny: From Architecture to Food Design

Fabio Parasecoli | Posted 11.01.2015 | Taste
Fabio Parasecoli

How can food designers introduce new behaviors to consumers? How can they move from ideas and projects to actual production?

Food Design in the Southern Hemisphere

Fabio Parasecoli | Posted 10.05.2015 | Taste
Fabio Parasecoli

A whole informal economy is built around the basic necessity of food, reacting to and taking advantage of the interstitial spaces where the government control and order are absent or weak.

Food and Technology: Clash or Synergy?

Fabio Parasecoli | Posted 09.28.2015 | Green
Fabio Parasecoli

Our global food system is need of serious change, but the recipes for solutions diverge greatly, pointing to very different causes.

Food on Show: Two Exhibitions in Rome

Fabio Parasecoli | Posted 08.11.2016 | Taste
Fabio Parasecoli

The exhibition is a missed opportunity, limiting itself to the surface of both food and fashion without going deeper than their visual aspects. For instance, there is no mention of any attempt to use the leftovers from edible crops as textile materials, or to employ edible, non-toxic dies in the industry.

Milan Expo 2015: Entertainment and (Some) Food for Thought

Fabio Parasecoli | Posted 06.10.2016 | Taste
Fabio Parasecoli

Is it the specific theme -- food -- that resonates so deeply?

The Cultures of "Fresco": Food Design in Latin America

Fabio Parasecoli | Posted 12.30.2014 | Taste
Fabio Parasecoli

What unique peculiarities shape food design, its practice, and its theoretical exploration in Brazil, Mexico, or Colombia?

Casu Marzu and Nordic Food

Fabio Parasecoli | Posted 09.25.2014 | Taste
Fabio Parasecoli

Its name, after all, does mean "rotten cheese" in Sardinian dialect. It is not an easy cheese to get.

Food in the Circular Economy: A Proposal From the European Union

Fabio Parasecoli | Posted 09.07.2014 | Home
Fabio Parasecoli

Rarely, as in recent months, has the European Union been so unpopular among its citizens. In fact, the EU is often perceived as another layer of wasteful, inefficient, and unbending bureaucracy that weighs on the already weak economic recovery of the continent.

Dining & Design: It's Not all About Looks

Fabio Parasecoli | Posted 06.09.2013 | Taste
Fabio Parasecoli

Design is key in understanding many aspects of the restaurant industry and the food system at large, from the shape of a fork and the ways kitchens minimize environmental impact, to the visual elements of a dining room and the sustainable organization of food purveyor networks.

When Food Guides Design

2012-02-16-archdailyreal.jpg | Posted 06.08.2012 | Home

By Vanessa Quirk click here for original article A community in Treasure Hill, in Taiwan, originally slated for demolition, but then preserved a...

Food for Thought: Can Design In Food Reach New Potentials?

Patricia Brizzio | Posted 05.25.2011 | Arts
Patricia Brizzio

Food is percolating into many contemporary discussions, becoming an important subject among art and design circles. As evidenced in recent designs and...