Articles

Emilie Baltz thinks that vegetables, fruits, seeds and grains can be made more desirable. >

Artist Jennifer Rubell reckons that we lost control of our food culture when women left the kitchen for the workplace. >

What is really useless? How about the Cloaca machine that turns food into faeces? >

Cheese made from human breast milk comments on the lack of self-reflection in food design. >

Espresso for Marcel Proust, vinegar for Lord Byron, milk for Franz Kafka and other ingredients of good writing. >

Speculative designer James King considers what the meat of the future might like look. >

Flour, coffee, cocoa and salt are some of the ingredients used in Formafantasma's "Baked" collection of containers. >

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. >