November 2011 Archive

Not everything always needs to be functional, take Scholten & Baijings's whimsical veggies as an example... >

BIG Architects have won a competition to turn a large concrete warehouse in Basel, Switzerland, into a mixed-use arts district. >

Nendo have used a variety of doors as shielding elements to create a surprise experience for customers in a new clothing shop in Japan. >

Eric Bulpitt says that although we are all eating designers to some degree, there are certainly some that are better than others. >

Author, entrepreneur and environmentalist Jason Drew says that the biggest problem with the food system is an over-taxed ecosystem. >

Reuben Riffel emphasises that food culture brings us closer to nature and teaches us that food is more than just a necessity for existence. >

Food stylist and chef Maranda Engelbrecht says that home-grown and home cooked is the ultimate luxury. >

Chef and charcuterie expert Neil Jewell doubts whether those who get rich from mass production eat the food they make. >

Eat In and Eat Out editor Anelde Greeff thinks that eating design is more about the act associated with it than the final product. >

Tradition, culture, cooking and gastronomy aside, Martí Guixé works with food simply as an object of mass production. >

Can what we eat predict the future? Just like the catwalk, our plates are always chasing the next new, writes food trend forecaster Marjan Ippel. >