prev next

Title: A Delicious Life: New Food Entrepreneurs

Editors: Robert Klanten, Sven Ehmann, Marie Le Fort

Key Excerpt: “Matching our new eating habits, kitchens are changing, increasingly designed to be mobile. Nomad kitchenettes and new storage facilities have become more modular to follow our needs, serving as outdoor barbecues at times and indoor cooking pods at others. Even kitchen tools are evolving to save time, highlight lost cultural practices, or encourage sustainability and different kinds of cooking methods.”

Here, 12 exciting projects we’ll be tracking as they move from prototype to market.

Presentation

Astarism Food Design

Professional food designer Andrew Stellitano researched historical recipes, created them with modern techniques, and then photographed them beautifully. Previously, he’s worked on projects for clients ranging from Gucci to Lyle’s Golden Syrup, for whom he transformed pancakes into “theatrical landforms.”

Michael Anastassiades‘ Euro Bread Stamps

Ever since we saw Michael Anastassiades Euro Bread stamps at London Design Festival last year, we’ve been waiting to see more coverage of his smart, political take on the traditional baking tools. In Greece, these stamps are typically used for loaves of bread baked at home and shared with the congregation at church. Anastassiades’ stamp, however, is a mash-up of the European Union flag, the currency, and Angela Merkel’s portrait, suggesting that the responsibility for the country’s debt crisis should be shared amongst the wider European congregation.

Fernando Laposse‘s Candy Glasses

Using a process similar to glass blowing, product designer Fernando Laposse creates drinking glasses out of melted sugar, which dissolve as you swirl the contents around, sweetening your beverage as you go. Once you’re finished drinking, you can eat your glass like a piece of candy for a sweet finish.

Pinaki Studio and Chocolátl’s “Edible Surfaces”

Erik Spande and Leslie Vanderleeuw started Chocolátl, a chocolate shop in Amsterdam that recently partnered with textile studio Pinaki Studios to create Edible Surfaces, a project that pleats, folds, and embosses chocolate like fabric.

Aldo Bakker‘s Food Vessels

In this series of ergonomic food vessels, renowned designer Aldo Bakker goes beyond pure functionalism to create a tactile experience of eating and serving inspired by the nature of the food items themselves. “The Milk Jug pours from the side, not the top,” Bakker explains, “to avoid dust collecting on the surface…The Olive Oil Platter is designed to rub oil gently onto bread, rather than risk it drowning in oil.”

Make

Ola Mirecka‘s Lava Lemonade

Mirecka created a playful environment where people can drink “homemade lemonade…and pop lemonade balloons.” Willy Wonka would be proud.

Sabine Marcelis‘ House Wine

Typically, people who make their own booze at home fall into one of two categories: Yeasty-smelling college kids who keep a beer kit in their dorm room closet, or retired uncles who confuse drinking copious amounts of beer (or other spirit) with being an “enthusiast.” But Eindhoven-based designer Sabine Marcelis suggests a more refined home brewer with “House Win,” a more sculptural (read: less practical) “installation, which requires nurturing and care…” Kind of a like a house plant–a house plant that grows wine.

Ploenpit Nittaramon‘s DIY Ice Cream

We have to admit, making your own ice cream sounds like a pain, especially when more supermarkets are carrying the fancy brands we love, but the ice cream exploration kit by Ploenpit Nittaramon (her real name) actually seems pretty easy to master–plus, when you do have a little more time it also seems like a lot of fun. Check out the how-to video.

Malle W. Trousseau‘s Kitchen Kit 

In a riff on more mass market kitchen starter kits typically intended for first apartments or new college students, Trouseeau’s beautiful kitchen kit is packed with practical utensils, each crafted by traditionally skilled craftsmen and small-scale manufacturers. These 43 essentials include Finnish cast-iron casseroles and Japanese knives, as well as pieces made specially for this project. A red leather apron made by a saddler in Thones? Yes, please!

Travel

Elmo Vermijs‘ Slow Kitchen

In the U.S. people may be moving to cities in droves, but our Danish neighbors are flocking to the countryside. To bring inventive cooking to these sparsely populated agricultural communities, Wekplaats Buijtenland commissioned Studio Elmo Vermijs to create Buijtenkichten, a mobile kitchen designed like a rustic farm house that can travel to the hinterlands to teach people new ways of cooking using ingredients in their immediate environment.

Del Popolo 

This impressive traveling pizzeria is housed in a 20-foot transatlantic shipping container that drives a wood-fired oven shipped over from Italy around the San Francisco Bay area, where owner/creator Jon Darsky prepares affordable, high-quality pizzas for del popolo–the people.

Chmara Rosinke (Mobile Hospitality)

After meeting at the Academy of Fine Arts in Poland, Ania Rosinke and Maciej Chmara moved to Vienna to open an architecture and design practice with a focus on conceptual, ecological projects like Mobile Gastfreundschaft, or the Mobile Hospitality Project, which aims to bring impromptu dining and drinking experiences to unexpected places in order to encourage new, and perhaps equally unexpected, social interactions.

Publisher: Gestalten, $55

Publication date: April 2013