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FOOD DESIGN: tasting the market
Eating is no more only aimed at physiological sustenance, but the result of sociological anthropological and cultural factors.
The continued diversification of the nutrients assimilated, due to contingent environmental, climatic and economic conditions, has affected the market of supply and demand, the trends and the collateral services, bringing the food closer to the field of design.
That's why chefs all over the world have oriented their research to food proposals inspiring balance and harmony, for a total sensory experience.
Design applied to food requires a complex analysis of the individuals’ needs in different consumption situations, to infer the design and conception of the food supply.
In short, Food Design is to all purposes a branch of Industrial Design.
To discover this extraordinary world, we ask Paolo Barichella, founder of Food Design Studio and of the ADI Commission on Food Design, and the two Michelin-starred chefs Davide Oldani - Restaurant D'O, and Pietro Leemann - Restaurant Joia.
Moderated by Professor Severino Salvemini, from Bocconi University.
Strate College
Design Academy Eindhoven
Central Saint Martins
Parsons
LOFT 42
Red Dot design award
