Enologix makes software that predicts how a wine will rate in reviews even before it is made. It claims that wine quality can be measured chemically, and a score assessed, much like a wine critic. In order to achieve the high rating, winemakers invest in processes rooted not in agriculture but in biochemical information. Wine making becomes an information science. Care for a nice norisoprenoid anthocyanin blend?
‘Soil Lamp’ by Marieke Staps. This lamps works with mud, the metabolism of the biological life generates enough electricity to light an LED. The only thing this lamp needs is a little bit of water from time to time. photo by Rene van der Hulst
Big Dipper is a machine that produces candle chandeliers by automatically dipping wick into vats of molten wax. Designers Tim Simpson and Sarah van Gameren of Studio Glithero present new versions of their mechanically made candle-wax chandeliers in their installation at the Panta Rei exhibition Nilufar gallery, plus a new machine that produces individual candles.
A Japanese company named Yumetai seems to have given some serious thought to the matter, creating dieter's sunglasses with deep blue lenses that make the food you're eating look, well, disgusting.
There's more to it than that - according to Yumetai, there's a scientific explanation behind these sunglasses and the lenses are blue for a very good reason: the color blue acts to calm the brains appetite center.
At the same time, the lenses block rays of red light which tend to stimulate the appetite. Make sense?
Chocolate-pencils is a collaboration with patissier Tsujiguchi Hironobu, the mastermind behind popular dessert shops like Mont St. Claire and Le Chocolat de H. Tsujiguchi created a new dessert based on his impression of Nendo after conversations with us, and we designed new tableware for them.
We wanted our plates to show off the beauty of meals and desserts like a painting on a canvas. Based on this idea, our “chocolate pencils” come in a number of cocoa blends that vary in intensity, and chocophiles can use the special “pencil sharpener” that comes with our plate to grate chocolate onto their dessert.
Pencil filings are usually the unwanted remains of sharpening a pencil but in this case they’re the star!
Link, has established since 2005, is aimed to exhibit at the international design trade fairs as not just students in the product designcourse of Tohoku University of Art and Design but independent professional designers.
So Sakai, of the link design group, exhibited this piece as part of the designersblock exhibition in london. phase of sound #08 'reflection' vibrates the surface of the water, creating interference patterns from the waves produced by the two or more motors. the various patterns produced draw out a visual expression on the water of the inputted wave form and its boundaries.
Since its debut in May, CandyFab has gone from 5 ppi to 20 ppi (as demonstrated in the small photo to the right) and can actually produce edible content! Right now, they're working on a new heater to stick the sugar together.
An open source project, CandyFab is looking for volunteers to help bring the technology forward.
This project investigates the self-organization of two materials, plaster and elastic fabric, to produce evocative visual and acoustic effects. Inspired by the work of the Spanish architect Miguel Fisac and his experiments with flexible concrete formwork in the 1960-70s, p_wall attempts to continue this line of research and add to it the ability to generate larger and more differentiated patterns. Starting from an image, a cloud of points is generated based on the image’s grayscale values. These points are then used to mark the positions of dowels which constrain the elasticity in the fabric formwork. Plaster is then poured into the mould and the fabric expands under the weight of the plaster. The resultant plaster tile has a certain resonance with the body as it sags, expands, and stretches in its own relationship with gravity and structure. Assembled into a larger surface, a pattern emerges between the initial image’s grayscale tones and the shadows produced by the wall.
These cake was designed by Jamie Fobert, an architect, for the London bakeries Konditor & Cook. He was inspired by the work of the sculpture Barbara Hepworth. 4 more British design talents did some other designs, they will all become available in course of the year at the London stores.
Oxman's "Cartesian Wax" is a material designed to replicate the multiple functionalities of living tissue. It uses a combination of flexible and rigid resin to create a building "skin" that evokes living matter and responds to its local environment; its transparency level is modulated based on local heat and light conditions. The work was inspired by Descartes's Wax Argument: Descartes argued that because we can identify wax as wax, even when its physical properties change in the presence of heat, we know our mind has an important role exceeding that of our limited senses.
Japanese designer Nobuhiko Arikawa of Rice-Design has created edible tableware for Orto Cafe in Japan. The plates, bowls and chopsticks are intended to replace disposable paper tableware. The pieces are made from hardtack, a biscuit dough made from flour, water and salt which was traditionally used as dry emergency rations at sea.
Food for design wants to be an open source for design, food and science cross-over. We are not interested in creating hypes, but in long term co-operations, where everyone benefits. Promoting quality and collective creativity are the things that count... So please take a seat and have a bite! Best view [res: 1024 x 768] x [browser: firefox]
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Food for design was invited by the Meat & Fresh expo and will install a creative food laboratory at the rambla during the fair,
where people can find inspiration towards form and taste.
A feast of surfaces, textures, colors and other sensorial elements, using a large palette of food materials.
The objective is to inspire new uses for food materials and provoke new applications within a design context.
20.09.2006::MG SEMINAR IN BELGIUM ::
This seminar [ 20 november 2006 ] is organised by the innovation and knowledge centre of food for every one who is interested in food science, technology and cooking processes. This can be chefs, scientists, recipe developers, foodies,...
The guest speakers tell and demonstrate how food science and technology can inspire gastronomy...
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03.02.2006::FOOD for design::
The first aim of this project is to explore and understand the physicochemical properties of materials / ingredients and apply this under-standing when designing.
28.01.2006::food for DESIGN::
A different way of thinking : abandoning the role of "creator" and "descending" to the role of a participant playing within the rules of an experimental process.
All experiments come into being as a result of self-formation processes.
22.01.2006::food FOR design::
In exploring the materials the main focus lays on the food as in exploring the structure the primary focus lays on the process.
The goal of this cross-fertilisation project is to add more senses / experience to design, it is a way of sustainable, random, natural thinking to in-spire others, giving food for the future.