Food is marketed as ‘wholesome’, ‘farm fresh’, and ‘all natural’, but there’s a whole lot more going on in that can of Pringles than plain fried potatoes. Of all technologies, food technology does the best job of wrapping futuristic advancements in a veneer of old nature. Fake flavors become natural, while “fresh” food lasts for years. But don’t be deceived: bread comes from a can, eggs come from a tube, and everything else comes from the lab. With the development of molecular gastronomy and 3D printers, gastronomes have even taken industrial food science and turned it into an art.
The meat in the supermarket is abstract, square and habitually made from wickedly manifactured animals. A friend once told me he only eats meat if he “can not recognize the animal in it”. I felt this was a disturbing remark, but this ‘consumers preference’ may also bring opportunities: disengage the…
As our scientific knowledge of nutritious food increases, will healthy foods be progressively designed to look like medicines? This blueberry blister packaging created by Chinese designer Daizi Zheng certainly points in that direction. Although utterly over-designed and unsustainably over-packaged, this might well be a product patients suffering from the healthy…
Following anorexia nervosa (under eating) and bulimia nervosa (overeating), orthorexia nervosa (healty eating) is the latest eating disorder in the book. It is characterized by a fixation on eating what the sufferer considers to be healthful food, which can ultimately lead to early death. While anorexia is typically associated with…
These two teenagers, Kate Stoeckle and Louisa Strauss, just found out many New York sushi restaurants and seafood markets are playing a game of bait and switch with their sushi. “They found that one-fourth of the fish samples with identifiable DNA were mislabeled. A piece of sushi sold as the…
But they love dinosaur! Judge for yourself whether this dinosaur nugget product is supposed to give kids a history lesson on the evolutionary relation between dinosaurs and birds – indeed, chickens do stem from dinosaurs –, or simply a cleverly marketed fantasy product.…
With CandyFab, high-tech confectioners can 3D print with liquid sugar.
Most of our food is in fact astronaut food
The Story of our Food
Every time we eat a piece of food, we take a bite out of the world. All these small bites tell a dozen stories. A carton of eggs presents the story of contented hens, a bottle of olive oil the tale of Italian grandmothers. Yet these pastoral scenes barely hide the realities of a food system that leaves one billion people starving and another billion overweight.…Read more
‘It is quite obvious that our food is not natural and hasn’t been so for a very long time’
The Spice Trade Expedition
Explorers Jon Cohrs and Ryan Van Luit travel by canoe past massive cargo ships and factories in search of the numerous artificial flavoring factories of New Jersey, the flavoring capital of the United States.
The food printer seems to be one of those lustrous concepts that continues to pop-up in the fantasy of techno-connoisseurs. Some years ago James King already proposed a printed designers steak after being inspired by the disembodied cuisine project. Since then we have seen inktjet printed sushi, the candy printer and the Philips molecular food printer.…Read more
Our food production is much more technological than we typically realize. My appologies for disturbing your trance; I realize that sometimes you’d rather linger in the illusion. At least, next time when you’re having a salad in a hotel, you don’t have to wonder where the edges of the egg went.…Read more
Food Design in the 21th Century
Old nature provided us with a wide variety of food: fresh milk, crispy vegetables, nutritious meat. Yet this is not enough, we want more:Read more