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Posts in category Reference

Food Design and Society 2011 is on the launchpad…

The course starts next week, but I can already tease your appetite with these delicious mici from Romania

 

 

(people who describe them as small skinless sausages don’t quite get the poetic value of a hot mic with bread, mustard and a cold beer) and one interesting new link for thinking about food.

It is Seasoned Advice, an online community where cooks and chefs discuss techniques. It is also interesting as a good model of a community website with understandable voting and reputation management.

See you next week!

–Walter and Annemiek

 

Video on rituals

take a look at this video on rituals (can’t embed Vimeo), courtesy of Froukje. Additionally, you could be interested in participating in this Electrolux competition (also courtesy of Froukje)

YouTube Preview Image

So-so video presentation, but the topic has many possibilities, perhaps too many!

Special issue of Slate on food / British Food Journal

The remarkable online magazine Slate has a new issue out, dedicated to food

 

 

 

of course the angle is relentlessly USA, but it is still good reading.

Another interesting fact: the TUDelft library subscribes to to the scholarly and delicious British Food Journal. Read it all online for free (if you are in the enchanted TUDelft crystal dome).

more interesting links to explore

FoodUX, gastronomic inspirations for user interface designers.

the peculiar Meatpaper magazine, "a print magazine of art and ideas about meat".

Buddha shaped gelatin mold.

Bizarre English people that try to bring gelatin back into fashion.

Mr. Bompas said that the pleasure of the jelly is not necessarily in the eating. “It’s watching it wobble,” he said. Mr. Parr agreed: “You’ve got to have the wobble.

The amateur gourmet blog reports from the pop side of food.

The joy of silicone molds by Silikomart.

Fascinating orange-almond cake without flour. 

an international conference on food styling and photography.

Philips Design on food (trends?)

Unfortunate URL but interesting content: Culiblog.

Recipe formats

this could actually be a little paper of its own. Some notes:

On the usability of recipes. This is actually a very interesting topic, I have seen recently one remarkably clear recipe format in cookingforengineers.com – I am including here a little example, but this is actually a good theme for graphic designers and information designers.

Is this format entirely obvious to you? Is it convenient? I like it, but I am used to strange notations.

Hervè This in This, H. (2007). Modelling dishes and exploring culinary ‘precisions’: the two issues of molecular gastronomy. British Journal of Nutrition, 93(S1), 139-146. describes an interesting formal notation, but it looks more apt for describing food states rather than recipes.

Very interesting page of recipe formats at the microformats wiki. I should absorb it and criticize it one by one. Most interesting so far is David Mundie’s RxOL, that could be used as a guide to designing new formats and analyzing old ones.

Simply Recipes is remarkably clear.

Some links

Food Pairing – nice visualizations on complementary (surprising) ingredients

Food Timeline

Cooking for Engineers – Nice blog on cooking.. 

The Splendid Table – NPR radioshow on food

CHOW and its attendant forums on chowhound

eGullet is just forums, hundreds of them, about food

lovely topic, computers in the kitchen: Honeywell’s Kitchen Computer (why not?) and the very silly iPod fridge and of course the 3com Audrey. For some reason, computers in the kitchen have a history of doomed projects. Why?

Food Design

Welcome!

 

from James Lileks Gallery of Regrettable Food

 

 

This blog supports (and is supported by) the Food Design course at Industrial Design Department, run by Walter Aprile and Annemiek van Boeijen. The course is an experimental activity, run in the context of the TUDelft / KAIST joint master program. If everything works, next year we could turn it into a generally available elective: due to the relative newness of the topic, we prefer to start small.

When you want to do risotto, you start with risotto for two, not for risotto for two hundred.

Why Food Design?

The underlying focus of the joint master program is cultural identity, that can be defined as a person’s self affiliation (or categorization by others) as a member of a cultural group. Since cultural identity is a very broad theme, we are proposing to focus more narrowly on cultural identity through food. The course exploits food as a cross-cutting concern of all human societies in all times to stimulate the students to design from the micro to the macro scale in ways that are sensitive to cultural identity. Thanks to the polisemy of food, a topic where issues of health, sustainability, desire, logistics and history interact, we are able to offer a sequence of rich design provocations. The course is particularly targeted at a student group with mixed cultural provenance and could be a model of exploiting (as opposed to ignoring or trying to eliminate) cultural differences in the student body.

Format

The Food Design course format consists of ten meetings, heavily hands on. Each meeting will be blogged. Students are expected to post and comment, otherwise next time I cook for them there will be no salt in the pasta water and too much chili in the sauce. I can think of no worse punshiment.

 

(the image on top comes from the fantastic Lileks.com website)

 

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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