After her graduation from the Design Academy in Eindhoven in 2000 Marije Vogelzang has been designing eating concepts. Her interest is in the verb ‘to eat’. Not only does she think deeply about what is on the plate (if there is a plate at all), but she also thinks about everything that surrounds the act of eating. The atmosphere, the people involved, the stories behind the ingredients, the taste and texture, sound, smell and colour of food and the way it is prepared and served. She explores the intimacy of design that actually goes inside your body and follows the journey of food from seed all the way to poop.
Thinking about all this and working and experimenting in her studio and restaurant and by creating eating experiences for her clients she has developed her own unique way of looking at eating from a psychological, cultural and design point of view.
This book makes her vision and spectacular eating concepts available for the first time for a large group of people who are interested in food and the culture and experience of eating.
The introduction is written by design critic Louise Schouwenberg and places Marije Vogelzang’s work in context of Dutch design, international design and trends in food, eating culture and society.
具体描述
读后感
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用户评价
有这样几个有意思的点：1.融入“制作者”和“用户”记忆情感；2.分享的快乐；3.地域交流；4.健康与过敏；5.颜色和仪式感；6.保质期和刻板印象。
评分so much fun!
评分有这样几个有意思的点：1.融入“制作者”和“用户”记忆情感；2.分享的快乐；3.地域交流；4.健康与过敏；5.颜色和仪式感；6.保质期和刻板印象。
评分对食物的装置艺术。比如棉花糖贴出了一面墙；又或者是把食物包进陶土里，像砸复活节彩蛋一样敲碎陶土取出食物；白色食物汇集图谱，形容白色是最适合的“solace”food(安慰)。
评分有这样几个有意思的点：1.融入“制作者”和“用户”记忆情感；2.分享的快乐；3.地域交流；4.健康与过敏；5.颜色和仪式感；6.保质期和刻板印象。
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