I recently discovered the podcast Food: Non-Fiction where the hosts were discussing the history of the milk carton. Worth a listen if you ever wondered what happened to those wonderful glass milk bottles? Or, if you wondered why were there images of missing children on the paper cartons during the 1980s? Here is a few… Read More Milk Carton History
For the past few years this blog has been my space to play with tastes, images and thoughts that relate food, design and philosophy. You, my gracious readers, have endured the thematic restlessness between inauthentic recipes, food poems, food writing excerpts and random questioning. Still, sometimes I don’t know how to explain what this blog… Read More Visualizing Hungryphil: An Exercise of Food and Design
My love of all things “egglike” is well documented. By me. So, it was no surprise that at the end of the Indianapolis Museum of Art, Dream Cars exhibition, my “what dream car are you” personality quiz result was Paul Arzens’ 1942 L’Oeuf Électrique. Image from: http://www.okoloweb.cz/projects/work-of-paul-arzens Image from: http://www.fakeavatar.com/misc/dream-cars/ Designed during the German occupation… Read More The Egg and GINA, A Tale of Two Cars
For the most part, this is an easy question for me to answer. Almost automatic. Booth, of course! Booths are soft , comfortable and feel more intimate. The only draw back for me is that being…. ahem…. “vertically challenged,” sometimes I need to prop myself up so I don’t feel like a kid in an… Read More Booth or Table?
Bright. Colorful. Affordable. Fun. Produced 1936 by the Homer Laughlin China Company and designed by ceramicist Fredrick Rhead, Fiestaware, is and continues to be emblematic of American youthful enthusiasm. The dinner set befitting a casual dining experience was sold as a fun way for the housewife to set the table with mix matched colors of… Read More Fiestaware: Freedom is Fun (1936)
The January issue of the popular design magazine Metropolis has a short story about the designed nutrition and flavor system branded “justaddwater.” The designers call this a nutrition ecosystem that adjusts to the needs of the user, recommends and prepares appropriate meals (with the inclusion of flavor pills and fresh ingredients). Its like a strange… Read More Justaddwater: Bringing molecular gastronomy home
http://www.designboom.com/design/marti-guixe-antto-melasniemi-solar-kitchen-restaurant Marti Guixe and Antto Melasniemi’s Solar Kitchen Restaurant for Lapin Kulta is a fantastic exploration our tolerance for uncertainty coupled with our acceptance of complex natural and artificial processes. Since the meals are cooked with solar power, a cloudy day or rain can significantly affect the taste, timing and delivery of the meal. The… Read More Rain. Sorry, lunch is cancelled.
As promised earlier, here is an excerpt from Eat Me: The Food and Philosophy of Kenny Shopsin about creativity. “Cooking, for me, is a creative process, and I believe that people who are creative are creative for one of two reasons: Either they are going for truth and beauty, or they create as a way… Read More Kenny Shopsin’s Creative Process
Eat Me: The Food and Philosophy of Kenny Shopsin is most definitely one of my favorite, cooking, food writing, philosophy and design books. Its witty, thoughtful, informative, blatantly honest and at times appropriately NYC gritty. I enjoy the images, as much as the words, that are profoundly mundane and real. Shopsin’s philosophy implicitly fuels his… Read More Eat me – Shopsin’s Philosophy
http://www.bbc.com/news/magazine-28313666 A recent law aiming to protect the quality of French food requires restaurants to identify dishes that are cooked to order (not frozen or pre-made). Philosophically, the question of what makes something “homemade” is worth considering as is the new logo (a casserole dish with a house roof) that will alert consumers. The basic… Read More (De)sign for Homemade