Articles

Guest edited by Dutch eating designer Marije Vogelzang, the “Design:Digest” edition of Design Indaba magazine gets to the gut feelings around food and design. >

“What. How. Why?” was the theme of the 2011 AGI Open, which took place in Barcelona from 3 to 4 October. Design Indaba was there. >

The origins of many of the most ingenious food designs have long been lost in the ubiquity of everyday consumables. >

Multi-award winning Cape Town chef Richard Carstens says that ethical eating has rightly become a form of political expression. >

Unfortunately, says David Cope, the wealth divide is going to keep a healthy food culture out of the reach of many as long as it exists. >

Cured meat artisan Richard Bosman insists that designers should not be feeding the world! >

Although eating has become a form of political expression, Andy Fenner doesn’t think it needs to be forced on anyone. >

Restaurant designer and consultant Neil Stemmet idealistically proclaims that there is a way for designers to feed the world. >

Justine Drake wonders at Westerners who eat fois gras, prawns and added vitamins, but not poodle, cockroaches or fresh produce. >

Kathryn White thinks that, considering the world's obesity and poverty problem, the food system really needs to address bad bread. >

Industrialised farming methods has stripped fresh produce of its vitamins and minerals says urban farmer Matt Allison. >

How would you visually depict two years worth of meals? Take a look at how Lauren Manning did it. >

Meat lover's delight, the Aufschnitt boutique's range of cushions resemble different cuts of meat. >

Thomas Heatherwick has designed the furniture for the Worth Abbey Church in England, using solid American black walnut wood. >