Sweet, salty and Kickstarted snacks
Vincent Kitirattragarn’s mother knows Bangkok-style street food. So when Kitirattragarn decided to abandon a corporate San Francisco gig to pursue cooking, he knew who to call first. It was while munching on toasted coconut—a key ingredient in her recipe for Thai lettuce wraps—that he hatched the concept for Dang…
Continue Reading…
Drawing designers and creatives alike, a new intimate bar illuminates Mexico City
by Carissa Wodehouse Though Mexico City is known for its size, a growing local creative class and influx of world travelers are carving out first-rate gathering spots in its nooks and crannies. Jules Basement, a speakeasy tucked under an unassuming taco restaurant in the high-end Polanco neighborhood, feels like an…
Continue Reading…
Life lessons, groomed gardens and butter-poached lobster at The French Laundry
When invited to The French Laundry, the answer, without hesitation, is a resounding yes. As a destination restaurant with a long waiting list, you never know when the opportunity will present itself again. American Express recently asked us to check out their By Invitation Only program—mentioning a harvest dinner…
Continue Reading…
Johan Bülow gets to the sweet root of licorice
In 2007, Johan Bülow launched Lakrids, intent on making the world fall in love with licorice. Though it’s a much-loved Danish ingredient, licorice has always had a polarizing reputation abroad and Bülow was well aware. Wisely, he steered his efforts away from traditional candy applications and focused instead on…
Continue Reading…
Eco-friendly snacks made with parsnips and Manuka honey
In 2009, Cara Leighton approached a couple of her restaurant-savvy friends to help create parsnip crisps with Manuka honey—a bold, flavorful syrup produced from New Zealand’s Manuka trees. While Leighton started out doing prep-work and cooking in her own home, the crew have since moved the company, Leighton Brown,…
Continue Reading…
Marjon and Sandra visited the DesignHuis in Eindhoven a little while ago where the exhibition 'De Etende Mens' or 'The eating Person' is currently showing. The exhibition is curated by well-known food designer Marije Vogelzang and organised by Premsala.
The Eating Person is about exploring the link between people, design, food and the origins of what we eat – with topics ranging from global farming systems to the potential of laboratory-grown meat. You will find the work from international designers, photojournalists and artists including Marti Guixe, Peter Menzel, and Koen van Mechelen.
If you are in the Netherlands this exhibition is definitely worth going to and you still have some time … open until 13 January 2013.
Sainsbury Chicken by Artúr van Balen
Voedseltje spelen by Tomm Velthuis
This white cratered moon is actually a densely filled ice cream cake created by London designers Doshi Levien for Häagen-Dazs.
Each Ice Moon is pitted with smooth craters. Nipa Doshi and Jonathan Levien say they were inspired by Georges Méliès’ 1902 silent film Le Voyage dans la Lune, Armenian surrealist Léon Tutundjian’s relief work of 1929, a childhood Bollywood song and the near-spherical shapes of early ice cream bombes. “The moon idea came from many different places and has elements of fantasy, adventure and imagination,” they say.
The white moon consists of a pistachio biscuit base, layers of macadamia nut ice cream and meringue and a coating of raspberry ice cream. The orange moon has crunchy chocolate at the bottom, layers of nutty ice cream and salted caramel and a coating of vanilla ice cream.
“Our concept is almost spherical, so the ice cream has to be moulded in two separate parts and then put together without seeing the join,” explain the designers. “We love the ephemeral nature of ice cream and design to be eaten; we never had a design meeting before in which we ate the prototype.”
We previously featured an ice cream parlour in London with a raw concrete interior and another laboratory-style parlour where the ice cream is frozen with liquid nitrogen.
We’ve also published an in-depth report about the cross-pollination between the worlds of food and design – see it here.
Other projects by Doshi Levien we’ve featured recently include an armchair inspired by Le Corbusier’s designs for the city of Chandigarh and a dressing table made up of geometric elements.
See all stories about ice cream »
See all stories about Doshi Levien »
See all stories about food »
The post Ice Moon by Doshi Levien
for Häagen-Dazs appeared first on Dezeen.
Sustainable “puff-bags” inspired by a baker’s pre-dawn flour sack naps
In 1913 an unknown baker recorded the process of making double fermented bread. In his account he told the story of getting up at 3am to begin preparing the batch and, while waiting for the exact moment in which the loaves were ready to be placed in the oven,…
Continue Reading…
Inspired by the many natural benefits of honey, the Balgo Honey Spoon was designed to streamline the process of adding honey to your drink. No more messy packets or sticky fingers- simply peel back the spoon’s cover and drop it in your drink. The spoon doubles as a stirrer so there’s also less waste!
Designer: Emir Rifat Isik
–
Yanko Design
Timeless Designs – Explore wonderful concepts from around the world!
Yanko Design Store – We are about more than just concepts. See what’s hot at the YD Store!
(The Sweetest Spoon Ever was originally posted on Yanko Design)
Related posts:
 |  |
A video of a hot new popcorn delivery system has been popping up on blogosphere and we’d be remiss not to share Popcorn Indiana‘s voice-activated snack-launching apparatus. Details are scant, but word on the street is that the Popinator is the real deal. Watch:
The Englewood, NJ-based popcorn purveyor (all of their corn is grown in Indiana) has purportedly developed the Popinator because the current popcorn consumption paradigm is bogged down by grubby hands and crinkly bags. A little bird tells us that the engineer, identified only as Ted, is multidisciplinary designer Ted Hayes, and his portfolio affirms his past experience with interactive technology: he’s been interested in the Internet of Things since his ITP days, when he made the BubbleViz, “an internet-enabled toy bubble gun that uses an Arduino, XBee and ConnectPort to poll a PHP script and check an IMAP server for new messages, upon which the device showers you with a delightful cascade of bubbles.”
This is site is run by Sascha Endlicher, M.A., during ungodly late night hours. Wanna know more about him? Connect via Social Media by jumping to about.me/sascha.endlicher.
