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De meningen ge-uit door medewerkers en studenten van de TU Delft en de commentaren die zijn gegeven reflecteren niet perse de mening(en) van de TU Delft. De TU Delft is dan ook niet verantwoordelijk voor de inhoud van hetgeen op de TU Delft weblogs zichtbaar is. Wel vindt de TU Delft het belangrijk - en ook waarde toevoegend - dat medewerkers en studenten op deze, door de TU Delft gefaciliteerde, omgeving hun mening kunnen geven.

Food design references

Image from Bartolomeo Scappi's "Opera", from coquinaria.nl it all starts with references: sites that I find interesting, books I would like you to read. 

Links

http://www.coquinaria.nl/ Dutch-English language site on various topics that have to do with food, mostly of a historical bent. It also includes practical advice and recipes. Linked to a LiveJournal food blog.

http://www.khymos.org/ Molecular gastronomy and cuisine blog.

pasta made out of meat and fish and the other wonders of transglutaminase.

food and power in the 20th century, an MIT class

http://hervethis.blogspot.com/ Herve This, who brought the concept of molecular gastronomy to the masses (OK, maybe not the masses, but a large number of people) is so cool that he even has a blog! In French, I am afraid.

http://www.fxcuisine.com/ a blog by a food lover, for food lovers. To be read for pure enjoyment.

How to make zabajone in a rational way.

http://www.cookingforengineers.com/ very useful site, with an american point of view.

Dutch Food Designers

Katja Gruijters (gave a presentation at TUDelft, March 2009)

Marije Vogelzang’s Proef: eating designer

Annelies Hermsen: TU Eindhoven graduate class of 2005

Zione (Liv Kooijmans): Delft based studio, young and interesting.

Boerenjongens / Cook and Chemist: Amsterdam based group, molecular cuisine teaching and catering

Literature

Tristes Tropiques, Levy-Straus
The Songlines, Bruce Chatwin
Milione, Marco Polo
Glimpses of Unfamiliar Japan, Lafcadio Hearn
Good to eat Marvin Harris (or Theories of Culture in Postmodern Times)
Molecular Gastronomy: Exploring the Science of Flavor by Hervé This (trans. M. B. DeBevoise)
On Food and Cooking: The Science and Lore of the Kitchen, Harold McGee
The Omnivore’s Dilemma: A Natural History of Four Meals, Michael Pollan

Readers

The Taste Culture Reader Experiencing Food and Drink, ed. Carolyn Korsmeyer
Empire of the Senses: The Sensual Culture Reader

Papers

Gustafsson, I.-B., Öström, Å., Johansson, J., & Mossberg, L. (2006). The Five Aspects Meal Model: a tool for developing meal services in restaurants. Journal of Foodservice, 17(2), 84-93.[link]

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