Last year, CR’s Patrick blogged about how two features in our August issue mentioned the importance of “lunchtime arrangements” in studio culture, and many of our readers concurred. Now a new book, What’s Cooking? asks 28 designers specifically about the food they like, and for their favourite recipes…
For studios where designers sit working at a desk for most of the day, the chance to be together at lunch can be an important communal time. Design itself is also like cooking in many respects. Different ingredients go into following a brief, or recipe, with the process being – as Korean designer and academic Chang Sik Kim writes in this design-led cookery book – “not about mixing, but integration, harmony and balance.”
So what sustains the famous designers featured in What’s Cooking?
Well, Wim Crouwel, whose mealtime activities while at Total Design in the 60s were revealed in the aforementioned issue of CR, starts off proceedings with an admission: “I cannot even bake an egg”. But he follows this up by pointing readers to a Dutch wintertime staple, Stamppot boerenkool met worst, and its a simple recipe.
Russian graphic designer, Vladimir Chaika, offers up two different borsch recipes (with a frozen glass of vodka as a tempting addition), while Wally Olins praises the theatrics of Japanese cooking, and Niklaus Troxler extols the original Birchermüesli (don’t call it muesli!) designed by Zurich-based health food pioneer, Dr. Maximilian Oskar Bircher-Brenner (1867-1939).
Not all the recommendations are ones that Dr. Max would necessarily endorse. For example, Martin Lambie-Nairn advocates “cuisine’s answer to democracy”, “this most excellent of English dishes” – the all-day breakfast. And Michael Wolff likes to “keep it simple”, something that “good fry-ups in cheap cafes” can certainly provide.
Wolff also offers some thoughts on the importance of food and the communal experience within a studio environment, remembering how Wolff Olins’ hospitality became a significant part of how clients experienced the company. “For me, the quality of food in a design company is a good indicator of the quality of imagination and creativity,” he writes. “Ordinary and tasteless food usually means boring work.”
While Paula Scher opts for a Jumbledlaya, a Jamabalaya-style dish which is apparently simple to make (“chopping and stirring”) but boasts a hefty set of ingredients, there is a definite purist notion to the some of the choices, too.
Critic Steven Heller poetically exalts the simplicity of the poached egg (“poaching is much less violent than frying or scrambling or omeleting or baking – all requiring the egg to touch hot metal and cosmic pain”) and, perhaps most revealing of her own approach to graphic design practice, Margaret Calvert offers a fantastic treatise on the simplicity of spaghetti, served only with a sauce of garlic, tomato and oregano (and a few other herbs).
The book is ring-bound, wipe-clean, and clearly designed to be used in the kitchen. With that, I think a couple of humble ‘poachies’ are in order.
What’s Cooking? Famous Designers On Food is published by Baseline Magazine; £17 (including P&P). See baselinemagazine.com.
CR for the iPad
Read in-depth features and analysis plus exclusive iPad-only content in the Creative Review iPad App. Longer, more in-depth features than we run on the blog, portfolios of great, full-screen images and hi-res video. If the blog is about news, comment and debate, the iPad is about inspiration, viewing and reading. As well as providing exclusive, iPad-only content, the app will also update with new content throughout each month. Try a free sample issue here
CR in Print
The May issue of Creative Review is the biggest in our 32-year history, with over 200 pages of great content. This speial double issue contains all the selected work for this year’s Annual, our juried showcase of the finest work of the past 12 months. In addition, the May issue contains features on the enduring appeal of John Berger’s Ways of Seeing, a fantastic interview with the irrepressible George Lois, Rick Poynor on the V&A’s British Design show, a preview of the controversial new Stedelijk Museum identity and a report from Flatstock, the US gig poster festival. Plus, in Monograph this month, TwoPoints.net show our subcribers around the pick of Barcelona’s creative scene.
If you would like to buy this issue and are based in the UK, you can search for your nearest stockist here. Based outside the UK? Simply call +44(0)207 292 3703 to find your nearest stockist. Better yet, subscribe to CR for a year here and save yourself almost 30% on the printed magazine.
Bottle opener (1994) designed by Gert Jan Vogel
Jan helped produce the “Mouse Lamp,” designed by Martha Davis and Lisa Krohn, during his years at Gallery 91. These lamps turned out to be a precursor to Kikkerland: besides their design sensibility, these lamps foreshadowed things that define the company today: originality, humor, affordability, and environmental concern.
The “V Vase,” designed by Rob Dashorst, was one of the early successes for Kikkerland. Jan and Rob went to the same kindergarten in Holland, so they had known each other for a long time! Originally Rob wanted Kikkerland to produce these vases in the United States to save on shipping, but it turned out to be a bit more complicated than expected, so they ended up being imported from Holland.
“
The “
