THE FUTURE OF FOOD
With unprecedented clarity, Deborah Koons Garcia’s documentary, The Future of Food, distills the complex technology and key regulatory, legal, ethical, environmental and consumer issues surrounding the changes happening in the food system today — genetically engineered foods, patenting, and the corporatization of food — into terms the average person can easily understand. It empowers...
VIRTUAL WATER PROJECT
Water is probably one of the most precious resources and vital for everyone’s everyday life. Despite this obvious fact, people use large amounts of water: drinking, cooking and washing, but even more for producing things such as food, paper, cotton clothes, and almost every other physical product. One of the most important research papers in...
RIPPLE EFFECT TEA TABLE
How culture-specific ideas and mindsets could be translated into a physical design? Ripple effect tea table is part of the Jeonghwa Seo’s degree project ‘The geography of objects’ at Eindhoven Academy in cooperation with Hanna Chung. The tea table attempts to deliver an interface for analyzing the way of considering cultural differences in psychological level...
MUTATOES
The Mutato-Archive is a collection of non-standard fruits, roots and vegetables, displaying a dazzling variety of forms, colours and textures, that only reveal themselves when commercial standards cease to exist. The complete absence of botanical anomalies in our supermarkets has caused us to regard the consistency of produce presented there as natural. Produce has become...
MEET THE FOOD YOU EAT
MTFYE is a scale that measures a food product’s environmental impact. It looks at the carbon emitted as a result of transporting the food and measures this in terms of how many trees would be required to offset that carbon over one year. The scale is an exhibition piece intended to make the general public...
CULTURE KITCHEN
Culture Kitchen is a social enterprise that seeks to connect immigrant women in the U.S. with female American “foodies” interested in learning to cook authentic ethnic cuisines. Culture Kitchen will empower these two groups by creating a forum for culinary and cultural exchange, and monetizing this cooking expertise to help financially empower these immigrant women....
TCC1 & TCC2
Let’s say that one day, in a given situation, we can no longer (or we no longer want) to use natural products to feed humanity. The concept of « natural products » is not really appropriate as both reared cattle and truck farming derived without exception from several lines of species selected by mankind during the Neolithic stage,...
TASTE NO WASTE
The TASTE NO WASTE Project explores the concept of the edible plate as a viable cultural and material model for the reduction of waste. Edible containers are made to replace disposable food containers, and offer potential solutions for waste reduction at its source. The concept impacts social behaviour, giving rise to new relationships between humans...
TABLE DISH COVER
__________ Eun-whan Cho, Tai-ho Shin – Maezm International Exhibition 2010 Biennale Internationale Design (Saint-Etienne/France) 2010 ’13,798 grams of design’(Lambretto Art Project/Milan/Italy) 2010 ICFF (Designboom mart/ Newyork/USA) 2009 Designersblock (Earls Court/London/UK) 2009 100% Design Tokyo (Designboom mart/Japan) 2009 ‘my perpect neighbours’ (Korea Culture Center/London/UK) 2009 Designmai-Youngsters (Arena Berlin/Germany) 2009 SDF in Milano / Fuori Salone...
ILLUSION OF A SMALL WORLD
Eating insects in Western countries is still not integrated in our food culture, despite all the health and environmental benefits. Illusions of a small world is a play on bilateral perception. On one hand arousing the feeling of domination and disgust; we look down on a miniature city inhabited by different insect colonies. We feel...
WASTE WARE
Waste ware is a two-part storage box, pressed from 100% recycled coffee waste. Since the product has a strong coffee scent, it enhances the taste of chocolates or biscuits to suit with your coffee. Because there are no additive binders used, the product is completely biodegradable, which makes it a healthy compost for your plants...
STILL LIFE EVOLUTION
A futuristic perspective on our traditional food culture. In an era when Technology and Science play an increasing role in our daily lives, the food industry evolves drastically. The food slowly starts to develop new characteristics. __________ Jorien Kemerink, Sylvie Meuffels, Celine de Waal malefijt Knol consists of 3 young designers who are interested...