PAPPILAN - PAOLO ULIAN
Pappilan is a project from 2004 encompassing innovation and tradition based on inviting international designers to create a new biscuit that will have an innovative taste and appearance without losing the old tradition of the Christmas biscuit made in the region. Both concepts above are from Paolo Ulian.[+ Pappilan]
LAUNCH NEW WEBSITE FOODPAIRING.BE
With proude we present you the of launch our free accessible foodpairing website which contains now 80 food products and their pairs. [+ website]
- FOODPAIRING -
“Food combines with each other when they have major flavour components in common.”
A list will be made of 250 food products each with their major flavour components. By comparing the flavour of each food product eg strawberry with the rest of the food and their flavours, new combinations like strawberry with peas can be made. The way to use is, is just to select a food product like strawberries. You will get a plot where you have strawberry in the middle surrounded by other food products. Take one of those other food products and try to make a new recipe by combining those two. The more flavours food products have in common the shorter the distance between the food products.
- FOOD IS INTERCHANGEABLE -
A food product has a specific flavour because of a combination of different flavours. Like basil taste like basil because of the combination of linalool, estragol, …. So if I want to reconstruct the basil flavour without using any basil, you have to search for a combination of other food products where one contains linalool (like coriander), one contains estragol (like tarragon),... So I can reconstruct basil by combining coriander, tarragon, cloves, laurel. The way to use it is to take from each branch of the plot one product and make a combination of those food products.
- REMARK -
This is just a tool to inspire you. You still need as a chef the craftsmanship, the experience,…to translate this inspiration into a good recipe. It is not only mixing two components together. The balance between the two is important.
Send us your foodpairing recipe:
Labels: foodfordesign, foodpairing, website
HANNES BROECKER - DRINK AWAY THE ART
Forget about wandering through an art gallery and wondering if you’re the only one who has no idea what anything means. Hannes Broecker has brilliantly invited the cultural elite to grab a glass at an exhibition in Dresden, Germany, and drink away the art.
Regardless of what we do or do not understand about art, we can all agree, it stimulates our senses. Broecker has aroused our sense of taste (not to mention eliminated the need of elbowing our way to the bar) by hanging flat, glass containers with a variety of cocktails in the exhibition space. As the night progressed, the levels of the multi-coloured infusions diminished. By the end of the event, the art, itself, ran dry, and empty drinking glasses were returned to where they were originally placed.
Labels: fooddesign, process
WELL DONE :: BAKE YOUR BOOK
Croatian creative agency Bruketa & Zinić have designed an annual report for food company Podravka that has to be baked in an oven before it can be read. The report features blank pages printed with thermo-reactive ink that, after being wrapped in foil and being baked at 100°C for 25 minutes, reveal text and images. [+ more]
Labels: packaging, process
LAUNCH BOOK L'AIR DU TEMPS :: COOKING CASTING
[+ website with presentation book]
This is really an amazing book! Not only you have the toprecipes of chef Sang Hoon Degeimbre like his famous Kiwître, you have also an overview of his suppliers. As food for design is also one of his suppliers, we also have the honour to be mentioned. For only 85 euro you get a book where the whole concept, pictures, recipes,... are of very high quality. Congratulations to Jean Pierre Gabriel and Sang Hoon Degeimbre!
Labels: recipe, restaurant
THEATER OF SENSES :: LIEVEN LOOTENS
'Kasteel van Poucke', Aalter (Belgium) will be the scene of an experience which will surprise all senses. During the week of the taste in Belgium (22 to 25 November), chef Lieven Lootens will provide an unique, innovative concept on senses in cooperation with companies like Belcolade, Fogscreen, The chocolateline,... If you're in Belgium at that time, certainly worth passing by.
COLORFULL BEAUTY IN NATURE :: BUTTERFLIES
One particular place to find amazing colors in nature is the Butterfly and lucky for us there are 17,500 species of butterflies in the world. [+ more]
They use their bright colors to ward of predators by tricking them into thinking they are poisonous (some actually are) or by camouflaging themselves into plants or bigger insects. But maybe they can also inspire us, chefs and designers, to dress up our plates and products.
Labels: biology, shape, website
STABLE EMULSIONS : : WITHOUT ADDITIVES
Oil–water mixtures are ubiquitous in nature and are particularly important in biology and industry. Usually additives are used to prevent the liquid droplets from coalescing. Here, we show that stabilization can also be obtained from electrostatics, because of the well known remarkable properties of water. Preferential ion uptake leads to a tunable droplet charge and surprisingly stable, additive-free, water-in-oil emulsions that can crystallize. For particle-stabilized ("Pickering") emulsions we find that even extremely hydrophobic, nonwetting particles can be strongly bound to (like-charged) oil–water interfaces because of image charge effects. These basic insights are important for emulsion production, encapsulation, and (self-)assembly, as we demonstrate by fabricating a diversity of structures in bulk, on surfaces, and in confined geometries.