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Our new food & design research collection. Here we will feature articles about design thinking and processes, food (of course), but more specifically food culture, cook book reviews, food and design trends and much more...

Monday meets Food Design: our connection with food

This week we look at our past & the evolution of processed foods, but also to the coming year and who you should be following in the food & drinks world, as well as some sensory designed tableware and a new focus on food in corporate offices. Enjoy!

The OFM 50: 50 things we love in the world of food right now

"Brilliant bakers, sibling chefs and the biochemist who became Britain’s best brewer", the Observer Food Monthly’s presents its food favourites for 2020. Split into categories such as 'people', 'places', 'food & drink', 'media', and 'food tech', you can explore what's new this year and who to keep a close eye on!

Read more here.

Why food is on the menu for new office design

According to the Financial Times, "Companies are putting food back at the heart of office life to attract and engage employees. A fading relic, the office canteen was at risk of getting left behind, but expect things to change. Inspired by Silicon Valley tech giants, known for their free food and whizzy chefs, traditional companies are increasingly using food to compete with the tech sector and draw in younger workers. From an in-house cooking school at UBS to comfy hotel lobby-style dining areas, this means making food fun."

Read more here.

How ultra-processed food took over your shopping basket

"It’s cheap, attractive and convenient, and we eat it every day – it’s difficult not to. But is ultra-processed food making us ill and driving the global obesity crisis?" Bee Wilson explores the evolution of processed foods in our daily diets over on The Guardian.

Read more here.

Teresa Berger's multi-sensory crockery rebuilds our connection to food

Dezeen explains "Jiggling bowls and musical plates feature in a collection of tableware, designed by Design Academy Eindhoven graduate Teresa Berger to help diners reconsider how their food is produced and consumed. The eight pieces in the range combine a classic stoneware base with unexpected elements like uneven, textured surfaces to facilitate touch, silicone accessories that enhance smell, and speakers to deliver "sonic seasoning"."

Read more here.

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