Author

Perrin Drumm

Perrin Drumm is the co-editor of MOLD and the managing editor of AIGA, where, among other things, she edits the AIGA Eye on Design blog. She is currently the Head of Publishing at A24, an American independent entertainment company that specializes in film and television production.

https://perrindrumm.com/

Recent Posts

Step Inside the Shipping Container-Turned-Kitchen at Nashville’s 404 Hotel
Speedy Graphic Design for Barcelona’s New Ham on Wheels
A Sweet Label for Sour Beer
Not Your Grandmother’s Baklava
The Ergonomic and Exceptionally Handsome Handmade Cookware That’s Making Our Kitchen Dreams Come True
How Fabrica’s New Tableware Breaks Language Barriers
Smartbites: Candy Created by a Designer
How Fake Wax Food is Made
Go Ahead, Drink Coffee from Pantone’s Marsala Mugs—if You Want a Truly Boring Cup
A Melbourne Prison Gets a New Life as a Comely Cafe
Making Gorgeous Textiles from Microalgae with Award-Winning Design Project, Algaemy
Bompas & Parr’s Flavor Conductor Organ Will Change the Way You See and Hear Cocktails
Patagonia Designs Better Trail Food Inspired by a Tibetan Staple
Go Mushrooming with This Way-Too-Cute Polish Board Game
A New Way to Shop for Tea: By Oxidation Rate
Levitating Cocktails, the Hands-Free Way to Drink
Memobottle, a Classy Flask for Your Water
Smart and Beautiful To-Go Food Packaging Design
Mexico City Wine Shop Makes Excellent Use of Recycled Wooden Palettes
Rain or Shine Ice Cream Identity Design by Glasfurd & Walker
Food Design Friday: Edible Mah Jongg, a Restaurant Serving Only Tin Can Dinners, and More
Edible Mist Machines, the Latest Food Invention from Lick Me, I’m Delicious
S’up Spoon: Designing a Solution for People with Shaky Hands
Interior Design for Stockholm’s Finefoods Inspired by California’s Death Valley
Food Design Friday: Rene Redzepi’s MAD Symposium, the Kate Moss Boob Coupe, Minimal Leather and Porcelain Tableware, and More
Just Like an Architect: C.F. Møller’s Stackable Ensō Dishware is as Practical as It is Beautiful
Ford and Heinz Partner to Make Bioplastics from Tomatoes
Food Design Highlights from Wallpaper* Handmade 2014
Eat Slow Food in the Heart of Busy Berlin—in a Beautifully Appointed Shipping Container
Now Open: Heston Blumenthal’s Perfectionist Cafe at Heathrow Airport’s New Terminal 2
Watch How the MoMA PS.1 Summer Pavilion’s Amazing, 100% Compostable Bio Bricks are Made
In the Studio with David Benjamin of Brooklyn Bio-Architecture Firm, The Living
Looks Good Enough to Eat: Gucci Pickles, Chanel Sausage, Tiffany & Co. Yogurt, and More Designer Food Packaging
Does This Ice Cream Look Delicious or Disgusting? For the Answer, We Go Back to Our Early Ancestors
In the Spotlight: Up-and-Coming Designer + Art Director Leta Sobierajski
Rene Redzepi on How Noma’s New Kitchen Design Improved His Cooking
Full Moon Ramen: Traveling 4,000 Miles to Eat a Bowl of Noodles in the Middle of Nowhere
Slowly Tipping the Scales for Perfectly Balanced Food
It’s About Cluckin’ Time: Beyond Eggs’ Plant-Based Substitute Tastes Like the Real Deal
Architect Thomas Heatherwick Turns Grain Silos into South African Art Museum by Embracing its “Tube-iness”
Celebrity Meat: Don’t Just Watch Your Favorite Actors—Eat Them
Design Spotting: Seriously Chic Mortar & Pestles
Artist Carsten Höller Grows a “Giant Triple Mushroom” at Acne’s New L.A. Store
Profile—Beyond Food Porn: Julie’s Kitchen’s Food Collages
Why Food Tastes Better When It Explodes
Bulthaup’s New Tel Aviv Showroom Shows the Men Behind the Machines
They’re Serving Pizza on Mars
Enter Your Bar or Object Design in the Belgian Biennale Interieur Foundation Awards
What Do People Taste Like—As Cheese? We (Finally) Have the Answer
Making ‘Real’ Vitamins and Placebos—from Paper
Biogas and the Quest for the Self-Sufficient Kitchen at Vienna Design Week
12 Inspiring Food Projects from Gestalten’s A Delicious Life
Crazy Fad Diets Get Their Own Photo Shoot in Stephanie Gonot’s Latest Series
Are Mushrooms the Next Great Building Material?
Home is Where the Kitchen is at Studioilse’s Ett Hem Hotel in Stockholm