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!

Food Packaged T-Shirts!

And what about this? What about food packaging in a transposition of concept?
Website

Unusable Tableware by David Clarke

British silversmith David Clarke creates work which engages and challenges domestic objects.
his aesthetic relates to the subversive nature in which he responds to the traditions of his craft,
often result in surprising outcomes.

His recent project is a series of 'unusable tableware' made from electro plated nickel,
silver and pewter, with exaggerated forms or unexpected flourishes which would not typically
be seen in utensil design.


website

Writing Spoon by Julia Mariscal

This spoon helps you to scribble, and accentuates the texture of the espresso, cappuccino or chocolate, which is used instead of ink. The emphasis is on how the object is resolved. Because it is never anything other than a spoon, but it has that incision on the tip, just at the end. It is a spoon up to the last centimetres, when it becomes a pen.
Website

Flexible Table Cloth

Korean design studio Maezm has created the table-dish-cover; a flexible table cloth with built in dishes. Made from a special, food-safe, injection-molded silicon it can be folded, rolled or crushed making dining and clean-up a simple process! 

Storyware

This is an amazing project selected for the 6th Food Design Competition. Storyware is designed by Ling, Tam, Tomos and Yinghui.

Our aim was to design an object or experience that helps one feel a deeper connection to ones family history, and to create something of great personal value.

Storyware communicates a story through a functional set of objects. Drinking tea is traditionally a communal activity, and a time for families to discuss and share. Stories are harvested from family members, recorded, and then embedded into ceramic using technology similar to vinyl records or wax cylinders. Throwing clay is a traditional craft, and the fragility of the material acts as a reminder of the fragility of family heritage as migration disperses close-knit families and communities.

The tea-cups and their integral narratives are to be protected, enjoyed and cherished.

These tea-cups were hand crafted from porcelain with the help of ceramic students at Tsinghua University in Beijing, China. Sound was then etched into the outer surface using an ad-hoc dictaphone. The result is a functional set of ceremonial cups with an embedded audio history, which can be played back via analog sound devices.

For this particular set we recorded the voice of Dr. Li. Dr. Li is a retired professor of Tsinghua University who has opened his own vocational training school in inner-city Beijing; teaching impoverished teenagers how to build and repair computers. The school, located in an ancient Hutong,, will soon be displaced due to rapid urban development of inner Beijing. Dr. Li’s story was played back through Storyware cups on a salvaged record player as part of an effort for Chinese cultural retention.

Jamie Oliver TED's speech

This is about food, than it's of course about designing food. And I personally think he is so right!
This is a doable revolution!
Obesity is a problem given by ignorance (meant as lack of knowledge)... food ignorance. Cure the ignorance and you erase the problem.

It's really worth watching this!

Designers MUST be aware of all aspects of the material they work with: food.