Dutch design agency Smool, led by founding designer Robert Bronwasser, presented an exhaustive collection of products for the home this past week in Milan as part of …
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Milan 2013: patterned rolling pins that make edible plates and a meat grinder that squeezes out biodegradable bowls are among a set of kitchen products on show at Ventura Lambrate in Milan this week (+ movies).
Altered Appliances is a collection of four projects by students from Rotterdam’s Piet Zwart Institute, all of which introduce low-tech, hand-powered appliances and ideas to the kitchen.
Rollware is a set of laser-cut rolling pins designed by Joanne Choueiri, Giulia Cosenza and Povilas Raskevicius to produce edible plates and dishes from dough.
One set of four rolling pins is used to imprint patterns on the dough.
Above: Rollware movie
Another set cuts the dough into four different plate sizes before they are baked into tableware.
Extrudough is a collection of biodegradable tableware made with a meat grinder, which designers Bo Baalman and Kine Solberg describe as an “analogue, human-powered 3D printer”.
A soft dough is extruded through the meat grinder in thin tubes onto various shaped moulds and then dried at room temperature.
As well as being cheap to produce, the products have a shorter decomposing time than other temporary tableware such as paper plates.
Above: Extrudough movie
The Flip Food lunch box by Ilias Markolefas and Nathalia Martinez Saavedra is inspired by the brown paper bags often used for carrying lunch to school or work.
The designers used stencils to cut a brown paper surface into a flat template, which is then folded and assembled to form a geometric lunchbox with six compartments.
The printed patterns visible on the outside vary depending on the lunchbox’s rotation, so they can be used to indicate the type of food held inside.
Reusable plastic protective containers can also be inserted into the compartments to protect certain foods.
Above: Flipfood movie
Finally Maddalena Gioglio and Egle Tuleikyte created the CONEformation measuring set from mounds of salt poured out of a contraption holding various sizes of measuring funnels.
The salt mounds are hardened by spraying water onto them and then covered with a layer of runny clay. The salt is then removed to reveal a set of ceramic measuring vessels.
The four projects emerged from a studio led by Alex Suarez – whose installation in a salt factory we featured in 2010 – and Brian Peters at the Piet Zwart Institute in Rotterdam, the Netherlands.
Other food designs we’ve featured include a collection of tableware made from baked dough and prototypes for 3D-printed hamburgers and pasta – see all projects involving food.
Above: CONEformation movie
Also at Ventura Lambrate this week are a seating booth inspired by an old train carriage and dining chairs with legs that flick out like ice skates, both designed by Tjep. – see all news about Ventura Lambrate.
Dezeen is in Milan covering the highlights of the design week – see our round-up from the Salone yesterday, browse all news from Milan or check out our interactive map of the week’s best talks, exhibitions and parties.
Photographs are by the designers.
Here’s some more information from Piet Zwart Institute:
Altered Appliances is an exhibition presenting projects that investigate the retooling of industrial low-tech appliances and gadgets to offer alternative design solutions and experiences for today’s kitchen. The exhibition is staged as a live demonstration presenting the process of making. The kitchen was the inspiration for the design projects. Historically, the kitchen as a domestic room grew from the need to house a variety of activities related to consumption. It is a story of the making of the modern home and its components, and on the shifting place and development of the most technological, equipment-laden and factory-like room of the home.
For the projects, the designers researched historical examples of appliances/apparatus, particularly low-tech, hand powered devices to become experts in a particular appliance, use and its effect. From this initial investigation, design parameters, fabrication techniques and material experimentations were developed to define the project, its application and explore new “altered” design opportunities for the kitchen.
The projects were made during a thematic design studio by design students in the Master of Interior Architecture & Retail Design (MIARD) program at the Piet Zwart Institute, Rotterdam, NL.
Rollware: Edible Dishware
Designers: Joanne Choueiri, Giulia Cosenza, Povilas Raskevicius
Rollware is a set of laser-cut rolling pins designed as a tool for the production of bread-based edible dishware, which are adorned with customised and useful patterns. The sustainable products merge traditional crafts, tableware production and cooking with digital technology.
Extrudough: Biodegradable Tableware
Designers: Bo Baalman, Kine Solberg
Extrudough is a collection of biodegradable tableware fabricated using an altered meat grinder that operates as an analogue, human powered 3D printer. The product line consists of five biodegradable containers, each with a unique pattern, colour and density.
Flip Food: Lunch Box
Designers: Ilias Markolefas, Nathalia Martinez Saavedra
Flip Food is a lunch box designed to store and carry food in a playful way. It is a self-standing rotating object with six compartments to store different types of food in each section. Inspired by the classic brown paper bag used by many to carry lunch to work or school.
CONEformation: A Measuring Set
Designers: Maddalena Gioglio, Egle Tuleikyte
CONEformation is a set of measuring cones for cooking, designed for mixing ingredients and serving food. The organic shapes of the cones are an unexpected yet a practical addition to the task of measuring for recipes in the kitchen.
Instructors: Alex Suarez, Brian Peters
The post Altered Appliances by
Piet Zwart Institute students appeared first on Dezeen.
News: 3D printing expert Janne Kyttanen has produced prototype printed pasta, breakfast cereal and burgers to demonstrate how advances in 3D printing could transform the way we eat (+ interview + slideshow).
Kyttanen, co-founder of design studio Freedom of Creation and creative director of printer manufacturer 3D Systems, told Dezeen: “Food is the next frontier. We’re already printing in chocolate, so a lot of these things will be possible in the next few years.”
To illustrate the possibilities, Kytannen has 3D-printed models of pasta in plastic and cheese burgers in plaster. “I printed burgers just to create an iconic image and make people realise that one day we will be able to 3D-print a hamburger. And once you do, you don’t want to print a traditional hamburger; you can print the weirdest thing you can imagine.”
Kytannen believes it’s only a matter of time before technology enables us to print molecules in combinations that produce tasty meals. “At the moment the technologies that we use are very, very crude. So they solidify matter, either by powder or by liquid or extruded filaments and so forth,” he said. “But at the end of the day it’s just atoms and molecules, so [one day] we will have technology where you can just move molecules or you can move atoms.”
However, he concedes that we’re still a long way off downloading burgers to print at home and that only a viable market will push companies to pursue the technology. “If you can’t find a good business model for it, it won’t happen,” he says, suggesting that possible avenues for firms to explore would be fun items and novelty experiences, like having your own head scanned and printed in chocolate.
Kytannen also believes design can learn from food when it comes to copyright, hinting that the sharing of design ideas should as acceptable as sharing recipes. “I look at design and for me, it’s like food,” he says. “It’s very fast and everything I need is in my computer, and I can make whatever I want, whenever I want.”
“If you look at all the recipes on the internet, everything is free and everything is shared,” he continues. “Who’s going to come to your house, watch you make a pasta bolognese and say, ‘you know what, you can’t make that’?”
See our previous interview with Kyttanen in October, when he told us that 3D printing products at home is “cheaper than shopping”.
We’ve been closely following the rise of 3D printing and reporting on all kinds of uses for the technology, from a 3D-printed dress for burlesque dancer Dita Von Teese to printing plastic weapons – see all 3D printing.
Other unusual food we’ve featured includes an edible desk lamp and an aerosol spray that lets users enjoy alcohol without the risk of a hangover – see all food design.
Read the full interview below:
Ben Hobson: Tell me about the images you’ve sent us.
Janne Kyttanen: We have all these different avenues in which 3D-printing technology is moving. We’ve explored all different kinds of products and different materials, but everything is going in the same direction, which is really speed and disposability, whether it’s prototyping something or making an end product or something else. Food is the next frontier.
The images that I sent you are just conceptual things. The pasta is not made from pasta – it’s made from plastic. But I wanted to pinch people a little bit and make them realise that we are able to do these things. We’re already printing in chocolate, so a lot of these things will be possible in the next few years. I’m just conceptually trying to see what could happen, which is why I printed burgers just to create an iconic image and make people realise that one day we will be able to 3D-print a hamburger. And once you do, you don’t want to print a traditional hamburger; you can print the weirdest thing you can imagine.
Ben Hobson: How do you go from printing a burger in plastic to actually printing one you can eat?
Janne Kyttanen: At the moment, the technologies that we use are very, very crude. So they solidify matter, either by powder or by liquid or extruded filaments and so-forth. But at the end of the day it’s just atoms and molecules, so [one day] we will have technology where you can just move molecules or you can move atoms. At the end of the day we will be able to do that. And how and what [we will make] I don’t know. It will find its own shape, but I’m just more concerned to conceptually ask these questions.
Ben Hobson: What kind of future do you see for 3D-printed food? Will we all be printing out food rather than cooking with traditional methods?
Janne Kyttanen: I don’t think anything will be replaced. People always ask me, is 3D printing going to make all these Chinese mass manufacturing people unemployed? I don’t think so. I think these jobs will remain. Our technology is just one additional way of making things. It’s just a nice new thing.
Ben Hobson: What’s the timeframe for 3D-printed food? How long before it’s mainstream?
Janne Kyttanen: We are already printing chocolate. Any matter that you can put into an extruding nozzle you can already print in. You can make anything you want, whether it’s jelly or chocolate or some pastries or some marzipans or whatever, in principle you can make it. But there have been very few parties developing technologies towards this. We as a company [3D Systems] are moving ahead with this, but hopefully there are also others doing their own endeavours.
Ben Hobson: So how far off is a 3D-printed burger?
Janne Kyttanen: I wouldn’t be able to say that. A lot of these things are quite trivial. It matters what kind of equity, what kind of financial push you have – most of the time, that’s the driver. If you can’t find a good business model for it, it won’t happen. Like chocolate, for example; people have been printing chocolate for years but there hasn’t really been any boost in it. Maybe they haven’t found the right business model.
Ben Hobson: Are there any particular business models that you think are worth exploring?
Janne Kyttanen: Oh yes, for sure. If you’re talking about chocolate for example, there are a lot of expensive high-end chocolate makers out there, so I can imagine getting your own head scanned and then printed as a chocolate cake. It’s also a lot of fun.
There’s a lot of debate around “this is my design, you can’t touch it,” but I hope brands will start getting more open-minded. Let’s take shoe manufacturers, for example. People can already customise their own shoes, so how fun would it be if you could buy a pair of Nike sneakers, but you could also download Nike sneakers to your home and you can print them and eat them.
Ben Hobson: How would 3D printing with food differ from other sectors?
From the legal aspect, I’ve always been pro freedom and not so pro patent. So where are we headed in design? There’s always been debate about if I design something, I put it on the market and somebody will see me and they own the patent or they put it on the market before me, they have the copyright or IP or whatever.
But with food it’s quite interesting: I can design anything that I want and I can eat it, and when you talk about the forms and the shapes and the designs, you can design whatever you want and then it is gone.
I look at design and for me, it’s like food – it’s disposable. It’s very fast and everything I need is in my computer, and I can make whatever I want, whenever I want. And then you have the other crowd who are more worried about, you know, “this is my design, you can’t copy it, you can’t do this and this.”
So food really changes everything. If you look at all the recipes on the internet, everything is free and everything is shared. Who’s going to come to your house, watch you make a pasta bolognese and say, “you know what, you can’t make that”?
The post “Food is the next frontier
of 3D printing” appeared first on Dezeen.
Photo by Michaël / MKB Agency
Reporting by Eliza Axelson-Chidsey
The dark, fantastical room inside the Saatchi Gallery was a far cry from the cold, wet streets of London. A large golden tree held flutes of champagne, while projections of flowers and bubbles effervesced up the walls. In celebration of spring, Tord Boontje and Perrier-Jouët launched their recent collaboration, The Enchanting Tree. Building on the brand’s Art Nouveau heritage, Dutch designer Boontje has designed a champagne service inspired by the changing of the seasons and the champagne moment.
Photo by Angela Moore
At the appointed hour, handsome waiters carried out tabletop versions of the room’s centerpiece and placed them on white plinths. Adorned with the brand’s signature anemones, each of the twisting golden trees holds six champagne flutes above bottles nestled in ice buckets. An elegant turn of the glass—familiar to all wine drinkers—releases it from the hand-worked metal branch. Boontje’s contemporary aesthetic in collaboration with the craftsmen responsible for the individually soldered leaves and white lacquered anemones continues Perrier- Jouët’s aesthetic tradition. Although the large tree is headed to the brand’s house of all things Art Nouveau, Maison Belle Epoque, the champagne service will be available at Selfridge’s and premium hotels.
Photo by Angela Moore
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Food designers Bompas & Parr have come up with a musical spoon that you listen to through your mouth and a set of handmade bowls to match five new flavours of Heinz baked beans.
For the Heinz Beanz Flavour Experience, design duo Bompas & Parr matched five flavours of baked beans with a handmade bowl and a spoon with a tiny MP3 player inside it. The music is inaudible until the diner places the spoon in their mouth and gently bites down, causing sound vibrations to travel through the jawbone to the ear.
For the Cheddar cheese variety, they created a yellow wax bowl that looks like a wheel of cheese, and loaded the spoon with a melody inspired by Elgar and played with a cheese wire.
The garlic and herb flavoured beans have a bowl shaped like a bulb of garlic and a soundtrack made from the sound of rustling garlic skins and tin cans knocking against each other.
The fiery chilli beans have a sharp and spiky bowl made of stainless steel and wood, with a soundtrack that uses high frequency noises to reflect the searing heat of a chilli.
For the barbecue flavoured beans the designers charred the outer surface of a limewood bowl to give it a smoky smell and paired it with blues music and the sound of sizzling.
Finally the curry flavoured beans come with a bowl inspired by tall piles of spices and a percussive bhangra soundtrack composed from the sounds of tin cans filled with different spices and seeds.
The five Heinz Beanz Flavour Experiences will be available in limited numbers from department store Fortnum & Mason in London.
Sam Bompas and Harry Parr (above) met as schoolboys and founded their studio in 2007 after graduating from University College London and The Bartlett school of architecture respectively. In 2008 the duo organised a competition to make architecture from jelly, with entries including a miniature Madrid-Barajas Airport by Rogers Stirk Harbour + Partners.
Other unusual food we’ve featured includes an edible desk lamp and an ice cream cake shaped like the moon – see all food on Dezeen.
Here’s more information from Heinz:
Have you ever wondered why fish and chips never taste as good as the time you ate them by the seaside out of paper? The reason for this is that our taste buds are intrinsically linked to our other senses – it’s not just about what we taste, but also what we see and touch. Our surroundings, shape, texture and even sound, can all affect our experience and enjoyment of food.
With this in mind, the nation’s favourite beans brand, Heinz, has teamed up with renowned food architects Bompas & Parr. Celebrating the launch of new Heinz Flavoured Beanz, the gastronomic duo have designed the ultimate flavour experience.
The Heinz Beanz Flavour Experience
Combining contemporary design with the brain power of top boffins, the Heinz Beanz Flavour Experience includes a handcrafted bowl and a mind-blowing magical, musical spoon, displayed in an exclusive case. Created to tap into all five senses the ‘Flavour Experiences’ marry sound, taste, touch, sight and smell, to provide the ideal sensory environment in which each dish should be eaten.
By examining the key flavours in each of the five varieties of Heinz Flavoured Beanz, Bompas & Parr have created five unique Flavour Experiences, each inspired by the look, feel and taste of the different beans. Ensuring we can experience beans like never before, these include:
» Heinz Beanz Curry Flavour Experience
» Heinz Beanz Fiery Chilli Flavour Experience
» Heinz Beanz Barbecue Flavour Experience
» Heinz Beanz Cheddar Cheese Flavour Experience
» Heinz Beanz Garlic & Herbs Flavour Experience
Bringing magic to mealtimes
Unlike normal spoons MP3 players have been fitted inside the spoons that play soundtracks specially composed to enhance the key flavours of each of the Heinz Flavoured Beanz varieties even further. Inaudible until placed in the mouth, these unique themes can be heard when gently biting on the spoon. To enhance the Heinz Beanz Curry Flavour Experience, sounds of typical Punjabi Bhangra have been composed. Those enjoying the taste of Heinz Beanz Fiery Chilli will have their dining experience enriched with the sounds of up-tempo Latin samba, whilst the Heinz Beanz Barbecue Flavour Experience draws a cultural reference to the Deep South, playing gentle blues accompanied by soft sizzling sounds.
The textures and colours of the bowls have been designed and handcrafted to further signify flavour associations. The Heinz Beanz Cheddar Cheese Flavour Experience includes a circular bowl made of cast yellow wax, based on the form, texture and colour of a traditional round of cheese, whilst the Heinz Beanz Garlic & Herbs Flavour Experience bowl draws on the organic shape of a garlic bulb, made from 96 layers of 750 micron thick card, giving it a soft, natural appearance.
Honouring the store that first stocked Heinz Beanz in 1886, the five Heinz Beanz Flavour Experiences are available exclusively from iconic London retailer, Fortnum & Mason. A limited number have been produced to trial amongst consumers and will be available from 25th March for £57 RRP.
Creating a new way of enjoying food
Sam Bompas, of Bompas & Parr, comments: “Harry Parr has synesthesia[1] and is using this alongside his architectural training to project himself (intellectually if not physically) into the Heinz Beanz Flavour Experience. The bowls and spoons give the diner a total sensory experience fully exploring the taste, haptic[2] and sonic aspects of Heinz Beanz. The project is geared to get people to look again at what is on the end of their spoons. As they eat their Beanz they can wonder at the world of flavours that contributes to everyday culinary sensation. Ultimately the project is designed to showcase the various flavours of Heinz Flavoured Beanz and touch people’s most sensitive organs…their bellies.”
Katherine Broadley, Heinz, comments: “Quick, convenient and delicious, Heinz Beanz has long been a popular speedy serve for shoppers across the country. However with the nation’s tastes evolving and becoming more sophisticated, Heinz Flavoured Beanz have been introduced to offer a new taste experience, whilst remaining true to the flavours of the beans we know and love.
“Through our latest work with food architects Bompas & Parr, we hope to continue to elevate Heinz Beanz’s iconic status, offering beans lovers a new and exciting way in which to experience their favourite flavours. Harnessing the power of new technological developments we have created the Heinz Beanz Flavour Experience to challenge perceptions of how we eat and change the way in which we consume food.”
The Nation’s ‘Flavourite Beanz’
The Heinz Flavoured Beanz range includes Heinz Beanz Cheddar Cheese, Heinz Beanz Curry, Heinz Beanz Fiery Chilli, Heinz Beanz Garlic & Herbs and Heinz Beanz Barbecue. All varieties are naturally high in fibre, a natural source of protein and naturally low in fat. And with a portion of each variety delivering one of your five-a-day, beans lovers can be sure to receive a daily portion of goodness as well as a hit of flavour that packs a punch.
Heinz Flavoured Beanz are available now in 390g cans from leading supermarkets, RRP 84p.
The post Heinz Beanz Flavour Experience
by Bompas & Parr appeared first on Dezeen.
It’s been all food, all the time on the television in my house. I’m hooked on food show competitions and I dream about turning into a super cook (a mashup of Aaron Sanchez, Amanda Freitag, and Alton Brown would suit me just fine). I also do my fair share of cooking and I use my phone or tablet to find recipes. Both are super easy to use in the kitchen and don’t take up a lot of space.
And, therein lies the problem. I have several cookbooks that are languishing on a shelf in my kitchen. Since I don’t use them anymore, it’s time to part with them. If you’re faced with a similar situation or have amassed a large collection of cookbooks that go untouched, you might want to sort through them, especially if you find yourself reaching for the same ones all the time.
Getting started:
It’s helpful to find out exactly what types and the number of cookbooks you have so you can decide which ones to keep and which ones will get passed on to new owners. That will be hard to do if they’re in a variety of places. So, start by gathering them all together, and then put them in categories that make sense for you.
Here are some ways you can categorize your cookbooks:
Have you thought about the best location to store your cookbooks or recipe binders? The number of cookbooks you’ll keep will depend on which ones you use the most as well as storage space available to house them. Ideally, you’ll want to have your favorites close to your kitchen so that you’ll have easy access to them. That might mean storing your most used books on the counter with seasonal or less used books in a separate location (dedicated shelf or cabinet). Test out a few different areas in and around your kitchen to see what would work best based on how you move about in that space.
If you don’t use a particular cookbook because you haven’t seen it, then be sure to keep it visible so that you’ll remember to look through it. But, if it is visible and you still haven’t used it (or your recipe holder) within the last 12 months, it’s probably time to part with it. Consider passing on these cookbooks to someone else by trading them with a friend or selling them. Keeping them will only fill up space that could be used for books that you use all the time.
Sure, keep your favorite cookbooks that you refer to often, but if you’re only interested in one or two recipes, you don’t need to buy the entire book. There are several web-based and mobile apps that you can use like Epicurious.com, All Recipes, and Cookstr.com to find and keep track of recipes that you’d like to try out. You can also create a notebook in Evernote or Pinterest with recipes you’d like to test. If you don’t like them, you can always delete them. And, if you decide to keep them, you can create an digital cookbook using Evernote Food.
As you unclutter your collection, keep in mind that you don’t have to let go of all your cookbooks. Just be sure that you’re not holding on to the ones that you no longer use or want. Share them with friends and family members and think about alternative options before buying new books.
Need help getting organized? Buy the DRM-free audiobook version of Erin Rooney Doland’s Unclutter Your Life in One Week today for only $8.99.
Chaque jour durant le mois de mars, l’artiste et architecte malaisienne Hong-Yi poste sur son site et compte Instagram une photo d’une assiette décorée magnifiquement avec différents aliments, proposant ainsi des créations très réussies faisant référence à de grands classiques de la peinture à découvrir dans la suite.
Whether it’s in search of unknown design talent at Milan Design Week or visiting London to learn about the latest in car culture, it seems we find ourselves working out of hotel rooms or on airplanes nearly as much as we do behind our desks at CH HQ, so…
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Fresh Connect uses new technologies with the aim of saving resources while trying to keep food fresh. The concept employs an entirely new approach to food conservation through a series of specialized accessories connected by a central cooling system with an online delivery service. The setup consists of a Central Cooling System teamed with accessories like Fruit Basket, Bread Basket, Wine Cooler, Herbarium, Cool Boxes along with Ordering system + Delivery Bags.
Central Cooling System
A central cooling system brings the right atmosphere (temperature and humidity level) to each connected accessory. The system can be shared by several apartments in the same building which brings benefits for all through energy saving.
Accessories
The design of the accessories is defined by the food that inhabits them. They are optimized in size to avoid food wastage and the home delivery service guarantees a fresh supply of products according to personal needs. The atmosphere (temperature and humidity level) is automatically adjusted to the type and amount of food inside. If the container is empty, the system automatically turns it off to save energy.
Fruit Basket
The Fruit Basket is divided in two levels. The top tray is meant for fruit and vegetables that benefit from light (inside the handle). The light is designed to facilitate the ripening of fruits as well as maintaining their original freshness. Two different types of light are used: visible light for enhancing nutritional values and UV light for killing bacteria. The bottom tray is used for vegetables like potatoes and onions that prefer darkness when conserved.
Bread Basket
The Bread Basket keeps the bread fresh as if it had just been bought from the baker’s. The inside tray can be used as a serving dish at the table.
Wine Cooler
The wine coolers preserve wine at the desired temperature according to the different types of wine. They keep the temperature stable even when brought to the table (autonomy of two hours off the docking station).
Herbarium
The Herbarium provides the ideal environment for growing herbs and spices all year round. The integrated lighting guarantees the right amount of light even on cloudy days and the system reminds the user to add water when needed.
Cool Boxes
Separate compartments have been designed for products that prefer to be concealed, like dairy, fish, meat and frozen foods. Each compartment provides the ideal atmosphere for the conservation of the selected items.
Ordering system + Delivery Bags
This online service is a selected network of local fresh food suppliers that provides a fresh food delivery service directly from the supplier to the customer. Placing an order is easy, since the service can be accessed from anywhere through all smart devices (computers, tablets and phones).
The online system keeps track of the food supply at home and helps the user to build a shopping list. It creates a community network that rewards group orders. The users get benefit in lowered prices when ordering together; they also collect community points that benefit the whole neighborhood.
The freshness of the products is guaranteed from the source to the end user by the use of specialized insulated delivery bags that can keep the desired atmosphere inside throughout the delivery. The bags are delivered and locked onto a docking station that utilizes the same centralized cooling system as the one inside the home. The system will continue to feed the bag with the right temperature and humidity level to the moment it is picked up by the customer and brought home.
All orders are processed centrally to optimize the food transportation in the most eco-efficient manner. Group deliveries reduce pollution caused by individual shopping and eco-transportation is used, when possible to make the delivery.
Designer: Whirlpool Global Consumer Design
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(The Fresh Food Connection was originally posted on Yanko Design)
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In a city notoriously limited on space, many New Yorkers prefer to keep their pantry shelves stocked with bottles of booze over a full run of spices. To play to the sporadic nature of home cooking in the Big Apple, a trio of French friends and entrepreneurs have founded…
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