Food design found a new friend the grey lady today. In this week’s Home & Garden section of The New York Times, design critic Julie Lasky presented a wonderful introduction to food design, charting its roots from Martí Guixé’s early experiments with tapas to current student designers working in entomophagy and checking milestones like Marc Bretillot’s culinary design program at ESAD and an upcoming food design exhibition planned at Cooper Hewitt along the way.
Today, designers are playing with food in growing numbers. Equipped with new technologies, motivated to solve problems of scarcity, obesity and waste, and encouraged by rocketing culinary enthusiasms, they are recalibrating our ideas of taste while preparing science-fiction scenarios for our kitchens.
We were thrilled to see a mention of Emilie Baltz and Carla Diana’s recent performance of Lickestra, which we captured in our first MOLD video. Besides name checking some of the more prolific designers who have defined the terrain of this relatively new field of design—see Arabeschi di Latte’s performative interventions, Marije Vogelzang’s curatorial vision, David Edwards’ Le Whaf, and The Sugar Lab’s Chef Jet 3D printer—it was exciting to learn about new projects establishing roots in the United States and beyond.
Read the full story, “Matters of Taste,” and leave comments about any milestone projects that should have been included in the story, below.
