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Karim Rashid's "Float" sofa works to achieve privacy, freedom and comfort in public spaces, using a well-balanced selection of colours.
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"Dror for Tumi" is a new range of exclusive luggage, designed by Dror Benshetrit, that easily transforms to suit the needs of the modern traveller.
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Dror Benshetrit's QuaDror structural systems have been put to the most interesting use in a flagship clothing shop in New York.
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Photographer Melanie Dunea was curious about the last meal the world's top chefs would want to have. She documented it in a collection of visual delight.
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Silicone, chocolate, cheese and concrete are just some of the materials the Imagine 3D printer can use to print shapes.
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Black boxes are known to know everything. This BlackBox is a portable device for printing text messages from your phone, so you'll remember everything!
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Cowbird, a new type of social media network, aims to become a public library of human experience.
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Food and art are central features of “Something I Ate”, a platform for creatives to connect, collaborate and socialise.
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Karim Rashid's new Sketch book contains some 300 of his conceptual drawings, offering insight into his creative processes.
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Posterity is a collection of posters that draw attention to the famine in East Africa, while also raising funds for the cause.
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The Last Meal project looks at the last meal prisoners on death row chose to have.
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Pearlfisher's Taste Insight report explores trends in food and drink, and finds that our relationship with food is experiencing a renaissance of creativity.
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The notion of picking one’s own food, especially in urban areas, can seem absurd. Elizabeth Thacker Jones follows “The Wildman” Steve Brill around New York.
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Control freaks will be reluctant to hear Brian Wansink explaining how we think we’re a lot smarter than we are when it comes to food.
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Paola Antonelli and Marion Nestle discuss the problems with the current food system and how creatives are interpreting this.
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Laetitia Wolff believes that technology, synthetic food and GM should not be written off.
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Designomics advocate Bruce Nussbaum sees food as the heart of cutting-edge design.
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Fashion designer Han Feng would like to design a food culture that blends all cultures in one.
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Chef Dan Barber emphasises that we need a whole new design for the way we grow our food.
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Number cruncher Gidon Eshel says sustainable is not always sustainable – especially beef.
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Artist Jennifer Rubell reckons that we lost control of our food culture when women left the kitchen for the workplace.
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Cheese made from human breast milk comments on the lack of self-reflection in food design.
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If you can print fashion and furniture with 3D printing techniques, it follow that we should also be able to print food. The Fab@Home project investigates.
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A new edition of Michael Pollan's Food Rules comes with gorgeous illustrations by Maira Kalman.
