best Design book ever

Good Design by Bruno Munari

This is the book to read. If you are a designer: READ IT! if you are a food designer: MEMORIZE IT!
It is as short as it is brilliant. There's only the essential. It gives you the biggest design lesson you could ever learn.

I'm not going to spoil it! you'll have to read it.

Tea Submarine

Why does it have to be a pointless ball when it can be a yellow submarine?
Doesn't this make your tea time so much better?
I think so.

FOODMOOD

FOODMOOD by Stefano Maffei and Barbara Parini

Here is the book that I would have wanted to write.

It's really a great book, full of contents. I consider it the first real book on Food Design. FOODMOOD is the first book that treats Food Design from its multiple perspective and presents its many disciplines.
It is divided in three chapters: Food People, Food Experience and Food Products, with a few Food Specials here and there. The Food People are mainly chefs, but designers do have a chance to shine throughout the rest of the book!

Astronaut Ice Cream

How fascinating is that? Astronauts can enjoy ice cream too! Or, I can experience ice cream as an astronauts would do... for 2.99£ only!
I really couldn't resist buying it. But I can't think of opening it. So, I can't say how it tastes like, or how the texture feels... But, really, who cares about taste and texture when you are eating the same ice cream that astronauts eat! It's all about the ideas in our head, the associations with another environment, lifestyle and routine. It's all about trying something that is exclusive to the unimaginable world of space stations, absence of gravity and infinite sky. It's about being included in an elitist world. Taste is pointless here, meanings rule.
 
Do you want to know how it works? here...

HOW IS ASTRONAUT ICE CREAM FREEZE-DRIED? (form the back of the package)
Freeze-drying, or lyophilization, removes water from the ice cream by lowering the air pressure to a point where ice shifts from a solid to a gas. The ice cream is placed in a vacuum chamber and frozen until the water crystallizes, The air pressure is lowered, creating a vacuum, forcing air out of the chamber; next heat is applied, vaporizing the ice; finally a freezing coil traps the vaporized water. This process continues for hours, resulting in a perfect freeze-dried ice cream slice. 

Glorious Butter

There's nothing better than BUTTER!
I just wanted to say that as I have just popped into the oven a "torta di rose", as my mum calls it, or you might call it a rose pie. It has nothing to do with roses, but a lot to do with butter instead!